Recipe of the Week 10-11-09

Look for a weekly recipe that highlights one or more of our sale items.

Try something new and save

Poached Pears with Fruit Confetti

Yield: Serves 6

6 small firm but ripe Anjou pears, peeled
3 1/2 cups sweet white or red wine (such as Moscato)
2 cups pear nectar
1 cinnamon stick, broken in half
1 vanilla bean, split lengthwise

1 1/2 teaspoons arrowroot

1/2 cup chopped peeled kiwi
1/2 cup chopped peeled seeded cantaloupe
1/2 cup quartered hulled strawberries
Fresh mint sprigs

Using melon baller, remove core from bottom end of pears. Combine wine, pear nectar and cinnamon stick in large pot. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Add pears (liquid should cover pears halfway). Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through. Transfer pears and cooking liquid to large bowl. Cool completely.

Drain poaching liquid back into pot. Mix 2 tablespoons liquid with arrowroot in small bowl; return to pot. Boil until sauce thickens and is reduced to 2 cups, stirring occasionally, about 12 minutes. Cool sauce to room temperature. (Pears and sauce can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature before serving.)

Spoon sauce into 6 shallow bowls. Place pears atop sauce. Sprinkle kiwi, cantaloupe and strawberries around pears. Garnish with mint and serve.