![Poached Pears in Muscat](https://cdn.statically.io/img/www.foodandwine.com/thmb/v3oN6-Z3BXQs8oZT0S6cfcCgmvA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Poached-Pears-In-Muscat-FT-RECIPE0921-15d7fa7addcd4ed095ba73fd063ef539.jpg)
Ingredients
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2 (375-ml.) bottles sweet Mediterranean Muscat dessert wine (such as Muscat de Beaumes-de-Venise, Muscat de Frontignan, Muscat de Lunel, or Muscat de Rivesaltes)
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3 tablespoons clover honey
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4 thyme sprigs
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1 fresh or dried bay leaf
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2 teaspoons fennel seeds
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Small pinch of saffron threads (15 to 20 threads)
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Pinch of fine sea salt
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2 medium-size unripe to barely ripe Bosc pears (about 15 ounces)
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2 tablespoons fresh lemon juice
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1 to 2 cups boiling water
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Fromage blanc or crème fraîche, for serving
Directions
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Combine wine, honey, thyme sprigs, bay leaf, fennel seeds, saffron, and salt in a small (3- to 4-quart) Dutch oven. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, stirring occasionally, 15 minutes.
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Meanwhile, peel pears, and cut in half lengthwise. Using a small spoon, remove seeds and core from each half, carving out neat half-spheres. Brush pear halves all over with lemon juice.
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Add pears to wine mixture in a single layer. Add 1 cup boiling water or more as needed to just submerge pear halves. Simmer, uncovered, over medium-low until tender, 30 to 35 minutes, turning pears every 8 to 10 minutes. Using a slotted spoon, transfer pears to a plate, and set aside.
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Bring poaching liquid to a light boil over medium, and boil, stirring occasionally, until sweet, syrupy, and reduced to about 3/4 cup, 15 to 20 minutes. Pour syrup through a fine wire-mesh strainer into a bowl; discard solids.
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Spoon 2 to 3 tablespoons fromage blanc onto each of 4 shallow bowls or rimmed dessert plates. Nestle 1 pear half into fromage blanc, upright, if desired. Drizzle each pear half with 2 to 3 tablespoons syrup. Serve warm or chilled.
Make Ahead
Pears and syrup can be made up to 1 day in advance and stored in airtight containers in refrigerator.