Poached Seckel Pears With Clove Granite


The granite:

  • 3 cups water
  • 25 cloves
  • 1 cup light-brown sugar
  • 1 tablespoon balsamic vinegar

The pears:

  • 1 750-ml bottle gewurztraminer
  • 3 cloves
  • ¼ cup honey
  • teaspoon ground nutmeg
  • 1 lemon, thinly sliced
  • 1 orange, thinly sliced
  • 12 Seckel pears, peeled
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      761 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 165 grams carbohydrates; 18 grams dietary fiber; 128 grams sugars; 2 grams protein; 32 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  1. For the granite, combine the water, cloves and light-brown sugar in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Set aside to cool. Remove the cloves and stir in the vinegar. Pour into a shallow metal pan and place in the freezer. Freeze until firm but not frozen solid, about 2 hours, stirring every 20 minutes.
  2. For the pears, combine the wine, cloves, honey and nutmeg in a nonreactive saucepan and bring to a boil. Reduce to a simmer and add the lemon and orange slices and the pears. Cover and simmer until the pears are tender, about 15 minutes. Remove the pears and fruit slices with a slotted spoon and set them aside. Raise the heat and simmer the poaching liquid until reduced to 1 cup, about 30 minutes. Set aside to cool.
  3. Coat 4 plates with the poaching liquid and place 3 pears in the center of each plate. Arrange the orange and lemon slices around the pears and place a scoop of the granite beside them. Serve immediately.

3 hours 20 minutes

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