Serves: 4
Total Calories: 282
Place water and sugar in a saucepan deep enough to hold your pears. Add zest and wine after sugar is dissolved and bring to a boil. Add blueberries and reduce to a simmer, add pears and cook until tender. Remove the pears from the poaching liquid and place in the refrigerator. Simmer liquid until it reduces by a third. Serve with liquid and vanilla ice cream.
This Merlot Poached Pears recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.
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