Stovetop Braising infuses multiple flavors into food but can be a health hazard from too high of heat. Learn the “stovetop” method which uses careful heat, healthy fats, and liquid for a combination of braising, steaming, and poaching. Using pears allows for a wonderful whole-food dessert even late into the winter. Understand how free radicals are created and how antioxidants help eliminate them before they damage cell membranes.
Stovetop Pears in Red Wine
- 4 Anjou or Bartlett pears, halved lengthwise and cored
- 1 Tbs. ghee
- 1 vanilla bean, split lengthwise and scraped
- 1+ cup dry red wine
- 2 Tbs. coconut sugar
- 1 cinnamon stick
- 2-4 whole cloves
- ½ orange sliced
- 2 tsp fresh orange zest
- 1 tsp grated fresh ginger root
- 1/8 tsp cayenne pepper
- 2 Tbs. crushed pistachios
- Cut pears in half lengthwise and core.
- In a 10-inch sauté pan over medium heat, melt the ghee.
- Add remaining ingredients except cayenne and pistachios.
- Stir until the sugar is melted and the ingredients are well combined and then reduce the heat to medium-low.
- Add the pears, cut side down, cover, and simmer, basting frequently, until the pears are tender when pierced with a knife, about 8 to 10 minutes. Transfer the pears to a serving dish.
- Bring the liquid in the pan back to a slow boil and add the cayenne.
- Simmer the sauce until it is thick and syrupy, about 3 minutes.
- Stain the sauce over the pears and serve immediately or set aside until ready to serve. If needed, reheat just before serving.