Wine-Poached Pears with Saffron, Apricots, and Almond

Poached Fruit from Robin Quivers

 Veg- wine poached pears

This healthy and seasonal recipe comes from Robin Quivers and her book, The Vegucation of Robin. After struggling with weight and related issues Robin finally found balance in a vegan approach. Perhaps known as Howard Stern’s sidekick, Robin holds her own in the book with delicious and approachable recipes. Check out her version of Chocolate Coconut Mousse, too.

Reprinted by arrangement with publisher. The Vegucation of Robin: How Real Food Saved My Life by Robin Quivers. Published by Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014. Photographs by Tara Donne.


I can’t say enough about this exceptionally sophisticated, simply gorgeous dessert. Gently bathing the pears in an
aromatic Jacuzzi takes them to a place where very few fruits have gone. Their soft, spiced flesh is just as good chilled as it is warm, making this dish appropriate for any season— though I think it makes a lovely addition to a holiday table.
Note: You can use red wine or port in the poaching liquid, just omit the saffron and, in the case of port, halve the
honey. Apples can also be substituted for pears.

PREP TIME: 10 minutes

COOK TIME: 35 minutes

Wine-Poached Pears with Saffron, Apricots, and Almond
Makes: Serves 8
  • ½ vanilla bean 4 pears, peeled, halved, stems intact
  • 4 cups water
  • 1 cup white wine or sparkling wine such as cava or prosecco
  • 1 cinnamon stick
  • Pinch of saffron
  • 2 tablespoons honey
  • 1 cup apricots, dried or pitted fresh, cut into thirds
  • ½ cup sliced almonds, toasted
  1. Split the vanilla bean lengthwise and run the tip of your knife or a spoon down the inside to collect the seeds. Reserve.
  2. Using a melon baller or teaspoon, remove the seeds from the inside of the pears.
  3. In a large saucepot, combine the water, wine, vanilla pod and seeds, cinnamon, saffron, and honey. Bring to a boil, then reduce to a simmer and cook for 5 minutes. Gently slide the pears into the poaching liquid and simmer until a knife can be inserted but still meet resis¬tance, 15 to 20 minutes. Remove from the heat and allow the pears to cool in the poaching liquid.
  4. Carefully remove the pears and reserve. Return the poaching liquid to a boil and reduce until syrupy in consistency. Add the apricots and heat for another minute. Place the pears in individual bowls and smother them in sauce and apricots. Sprinkle with the almonds and serve.

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