$5 Dessert: Chardonnay-Poached Pears with Raspberry-Balsamic Reduction
- Prep Time 0:10
- Cook Time 1:00
- Estimated Cost $5.00
- 36 Comments
When it comes to sexy food, there are established aphrodisiacs and then there are the foods that, for whatever reason, we as individuals are particularly responsive to. For me, this is it. The pears become lusciously spoon-soft after a long bath in chardonnay and honey, and the balsamic wakes up the taste buds as it brings out the tartness of the raspberry preserves. I don’t make this for people I’m not hoping to make out with.
1/2 bottle 2-Buck Chuck Chardonnay $2
2 Bosc pears $1
1 tbsp honey Pantry
2 tbsp sugar Pantry
3 tbsp raspberry preserves (buy a small jar of store brand) $2
1 tbsp balsamic vinegar Pantry
- Peel pears and set aside. In a medium pot, whisk together wine and honey. Add pears and bring to a boil. Reduce heat to a simmer and allow to cook covered for 45 minutes (this is a good time to eat your dinner).
- Once pears are cooked to the point that they could be easily pierced by a fork, remove using a slotted spoon and set aside.
- Leave wine mixture in pot, turn up heat, bringing the wine to a boil, and whisk in the sugar, raspberry jam, and balsamic vinegar until dissolved. Stir constantly for several minutes until mixture reduces to a syrupy consistency.
- Serve pears in small bowls on top of a little pool of the raspberry-balsamic reduction.