Poached Pear with Cinnamon-Vanilla Risotto & Dessert Wine

Wine Pairing:  Merryvale Vineyards Antigua Dessert Wine

Ingredients for Pears:

  • 4 Pears, peeled
  • 2 Qts.water 2 vanilla beans, scraped 2 cinnamon sticks 8 oz sugar


  • Remove skin of the 4 pears and place in a saucepan with water, vanilla, cinnamon and sugar. Bring to a boil and let cook approximately 30 minutes or until pears are tender. Let cool. Remove core from bottom of the pear with a melon baller and slice in half

Ingredients for Risotto:

  • 1-1/2 Qts milk
  • 4 oz. risotto
  • 2 oz. sugar
  • 2 vanilla beans, scraped
  • 1/2 tsp, cinnamon, ground


  • Place milk, risotto, sugar, vanilla beans and cinnamon in a saucepan over low heat. Stir frequently for approximately 35 minutes or until risotto is very tender. Remove from stove and let cool.

Ingredients for Syrup:

  • 1 Qt. water 4 vanilla beans, scraped 8 oz. sugar

Directions for Syrup:

  • Combine water, vanilla and sugar together in a saucepan and reduce by 3/4. Let cool and set aside.


  • Place 3 Tbs. risotto in the center of the plate. Cut 2 half pears for each plate and in a fan shape, place pears on top of the risotto opposite each other. Place 2 Tbs. of vanilla syrup atop each pear and garnish with a sprig of mint and ground cinnamon around the plate.

Recipe Courtesy of the Restaurant at Meadowood Resort