1 liter bottle Moscato Wine
½ cup sugar
1 cinnamon stick
½ vanilla bean, halved lengthwise
6 peeled, cored, ripe pears (I like Bosc because of the elongated shape)
In a saucepan large enough to hold all ingredients, add wine, sugar, ½ lemon, cinnamon stick, and
vanilla bean. Stir until sugar is dissolved. Add pears and enough water to cover the pears. Bring to a
boil and reduce heat to simmer. Simmer for ~35-40 minutes making sure to flip pears ½ way through so
that all sides cook evenly. Pears should be easy to pierce with a toothpick. Remove pears from liquid
with slotted spoon and set aside. Remove lemon and cinnamon stick and bring syrup to low boil.
Reduce to 1 cup. Strain liquid over pears and refrigerate until ready to serve. Can be made 3 days in
Serve pears and syrup with lightly whipped cream or vanilla ice cream and chopped nuts of your choice.
Pomegranate seeds or fresh raspberries make the presentation extra festive. If you have left overs,
these make a tasty breakfast paired with Greek yogurt and granola. ENJOY!