2ripe Bosc pears, peeledOptionally, you could cut the pears in half and core, but the presentation won't be as pretty.
2cupsdry white wine
1cupwater
¼cuphoney (or sub molasses or sorghum), plus more to serve
1-2 cardamom pods, crushed
1lemon or lime, juiced
Instructions
Bring wine, water, honey, and cardamom to a boil in a medium saucepan (it should be big enough to hold all your pears, but small enough that you don't have to use extra wine to cover the pears).
Lower heat to medium and add pears. Simmer for 10 minutes and add lemon or lime juice. Simmer 5 more minutes. Pears are ready when they can be easily pierced with a fork.
Serve pears with a large spoonful or two of the poaching liquid, and add additional honey if desired.
Make Ahead / Leftovers:Store pears in poaching liquid in the refrigerator for up to 5 days. Rewarm in liquid before serving if desired.
Notes
Nutrition information includes ½ cup of white wine & ⅛ cup of honey, since most of the poaching liquid is not consumed.