Pistachio Berry Vineyard Pears
Looking for an elegant, light dessert for that special dinner? This fruit dessert is flavorful and makes a beautiful presentation.
4 fresh Bartlett or Bosc pears
2 cups Cabernet Sauvignon or other full-bodied red wine
3/4 cup granulated sugar
Zest of 1 orange (colored part of peel)
4-inch piece of vanilla bean
1 cup fresh or thawed frozen unsweetened raspberries or blackberries
1/4 cup natural California pistachios, chopped
4 large mint leaves or sprigs
- Pare pears, leaving stems; core from bottom. Place in saucepan, add approximately 2-inches water; cover pan and bring to boil. Simmer 10 minutes or until tender but not mushy. Drain and cool.
- For sauce, combine Cabernet, sugar, orange zest and vanilla bean in wide saucepan. Bring to boil uncovered. Boil about 15 minutes, evaporating sauce until reduced to approximately 1 cup. Discard orange zest and vanilla bean. Add berries and cook 1 minute; cool.
- To serve, roll pears in pistachios to coat. Spoon sauce into shallow dessert bowls. Stand pears in sauce. Put mint leaves onto pear stems.
Makes 4 servings.
Recipe and photograph provided courtesy of the California Pistachio Commission.