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Red Wine Poached Pears with Brie and Prosciutto

March 11, 2014

These pears make a tasty dessert on their own, but they also make a delicious sandwich with some brie and prosciutto on a baguette (or an nice snack or appetizer on crackers).

pear brie baguette


Combine in a medium microwave-safe bowl:

1 bottle dry red wine (such as Pinot Noir, Merlot, or Cotes du Rhone)

3/4 cup sugar

5 fresh mint sprigs

3 fresh thyme sprigs

1 vanilla bean (halve lengthwise, scrape out the seeds, and add the seeds and the pod)

small cinnamon stick

25 black peppercorns

3 whole cloves

1/8 tsp salt

Microwave for about 3 minutes, stirring every minute, until sugar dissolves. Peel, halve, and core 6 Bosc or Bartlett pears (they should be ripe, but still firm) and add to slow cooker. Add liquid, cover and cook on low for about 2 hours. Transfer pears to a shallow casserole dish. Strain liquid into a large saucepan and simmer over medium heat to reduce to about 1 1/3 cups (about 15 min.). Pour over pears and chill for at least 2 hours.

For the sandwich, toast 1/4 of a baguette. Add slices of brie to one side and prosciutto to the other. Toast until brie is just starting to melt. Add slices of poached pear.

pear and brie on crackers

(Pear recipe from America’s Test Kitchen’s Slow Cooker Revolution.  The sandwich was inspired by one we ate at Bistro Margot.)

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