Moscato is not well known in this country, but this sweet, fizzy wine is very often served at the end of Italian meals along with dessert or just some cheese and fruit. Here I use it to poach beautiful whole pears; the cinnamon poaching liquid is then reduced to a syrup. It’s the perfect ending to a Thanksgiving dinner because it’s not too sweet or too heavy, and it’s absolutely gorgeous on the plate—not to mention how it fills the whole house with holiday fragrance. Serve flutes of chilled Moscato alongside for a very elegant finish to a fancy meal.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
In a saucepan large enough to hold all the pears, combine the sugar with 1 1/2 cups water. Bring to a boil and stir to dissolve the sugar. Add the wine, cinnamon sticks, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted.
Step 2
Add the pears and simmer over medium-low heat for 15 to 20 minutes, turning occasionally, until the pears are tender when pierced with a small knife. Remove the pears from the liquid and allow to cool. Continue to simmer the liquid until it thickens and is reduced by half, 15 to 20 minutes. Cool to room temperature. Discard the cinnamon sticks and vanilla bean.
Step 3
Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the poaching syrup. Serve immediately.
