Food & Cooking Recipes Pears and Figs Poached in Red Wine By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 4 Elegant Bosc pears and plump gifs are stained deep crimson when poached in spiced red wine. Ingredients 1 bottle dry red wine 2 cups water ¾ cup sugar 1 cinnamon stick 20 peppercorns ¼ cup honey 1 vanilla bean, split 1 lemon, halved 4 firm but ripe Bosc pears 4 fresh or dried figs Directions Combine wine, water, sugar, cinnamon, peppercorns, honey, and vanilla bean in a large saucepan. Squeeze in lemon juice, using a strainer to catch seeds, and toss in one of the halves. Bring to a boil, lower heat, and simmer for 10 minutes. Meanwhile, peel pears carefully, leaving stems intact. Place in hot poaching liquid and cover with a lid slightly smaller than the pot to keep pears submerged. Turn heat down to a bare simmer and poach pears for 20 to 30 minutes, or until tender (if the pears are not ripe, it could take up to an hour). Turn pears halfway through cooking time. Let cool slightly, then transfer pears to a bowl. Simmer poaching liquid until reduced by half Cut figs in half and add to liquid cut side down. Keep heat at a simmer, and cook for 2 to 3 minutes. (If using dried figs, poach until tender, 15 to 20 minutes.) Carefully transfer figs cut side down to the bowl with the pears, and pour poaching liquid over all. Let cool and chill at least 4 hours, or overnight. With a slotted spoon, remove fruit from liquid and place 1 pear and 2 fig halves on each plate. Reduce poaching liquid over medium heat until thick enough to coat a spoon. Serve hot or cold with the fruit. Accompany with a few cookies, whipped cream, or a sweet dessert cheese. Cook's Notes Left in its poaching liquid and tightly covered, poached fruit will keep well in the refrigerator for up to 3 days. Print