Moscato d'Asti and Vanilla Bean Poached Pear

If you don't have bottles upon bottles of Moscato d'Asti laying around, let this recipe be your siren call: Cheap, light and crisp, only semisweet, with notes of pear and honeysuckle, Asti's wine is wonderful in its simplicity and suitable for much more than dessert.

Moscato d'Asti

I am not big on dessert or fruit, but this dish is killer—and easy. The resulting pear is tender and delicious, and the vanilla and Moscato work well together.

Moscato d'Asti and Vanilla Bean Poached Pear

Makes two servings, each sharable.

Ingredients:

2 European Pears, preferably Anjou, but Bartlett or Bosc fine, slightly firmer than you would eat
1 cup water
1/3 cup Turbinado (raw) sugar
1 vanilla bean, split open and scraped
1 half bottle (375ml) Moscato d'Asti
2 big scoops vanilla bean ice cream

Using a small pairing knife, peal the skin off of the pears, keeping them as round looking as possible and leaving the top stem on. Core the pears from the bottom. Slice off the bottom 1/8-1/4", creating a base.

Combine the water, sugar, scraped vanilla bean, and vanilla pod in a three quart saucepan. Bring to a boil and cook, stirring to dissolve, for 60 seconds.

Add the Moscato d'Asti and return to a boil. Lower heat to a simmer.

Poaching the Pear

Gently add the pears on their side to the liquid. Cover and simmer for about 40 minutes, until the pears are tender. Several times while simmering, turn the pears over and stir the poaching liquid.

Using a slotted spoon, reserve the pears to an airtight container and place in the refrigerator.

Reducing the Poaching Liquid to a Syrup

Strain the liquid into another container and then strain again back into the saucepan, removing the vanilla pod and any pulp. Increase heat to high and reduce the liquid to a thick syrup, about half a cup in volume. This should take about 20 minutes. Do not let all of the water evaporate, as the boiling point will rise and the sugar will start to cook. Remove from heat and let cool for several minutes. Transfer to a suitable airtight container and place in the refrigerator. Let both the pears and the syrup rest in the refrigerator for at least an hour.

Plated with Vanilla Bean Ice Cream

To serve, place each pear on a chilled plate along with a large scoop of vanilla bean ice cream. Spoon the syrup over the pear and around the plate. Pairs well with Moscato d'Asti.