Chardonnay Poached Pears with Cranberry Pear Balsamic


  • 1/2 bottle Californian Chardonnay
  • 2 Bosc pears
  • 1 tbsp honey
  • 2 tbsp sugar
  • 4 tbsp Glasses & Grapes Cranberry Pear Balsamic Vinegar


Peel pears and set aside. In a medium pot, whisk together wine and honey. Add pears and bring to a boil. Reduce heat to a simmer and allow to cook covered for 45 minutes.

Once pears are cooked to the point that they could be easily pierced by a fork, remove using a slotted spoon and set aside.

Leave wine mixture in pot, turn up heat, bringing the wine to a boil, and whisk in the sugar and Cranberry Pear Balsamic Vinegar. Stir constantly for several minutes until mixture reduces to a syrupy consistency.

Serve pears in small bowls on top of a little pool of the raspberry-chardonnay reduction. Would be great on top of ice cream as well.

** Also works well with Glasses & Grapes Walberry Balsamic Vinegar