This was a nice and light way to finish our dinner. I served them with a little dollop of whipped cream. Maybe I’ll try serving this with a wedge of blue cheese next time, or maybe along side a yogurt and vanilla bean panna cotta.
- 2 cups red wine
- 1/4 cup plus 1 tablespoon sugar
- 1 orange, juiced
- 1 (1 by 3-inch) strip orange zest
- 1 cinnamon stick
- 2 cloves
- 4 firm, ripe pears
In a 4 quart saucepan, combine wine, sugar, orange juice and zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While simmering, peel pears, leaving stem end intact. Gently place pears in poaching liquid, cover and simmer for 20 minutes, turning often to ensure even color, until pears are cooked but still firm. Uncover and cool with pears upright in pan. Once cool, cover and chill in the refrigerator for 3 hours or up to 24 hours, turning occasionally. Remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by half over medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Drizzle each pear with syrup and serve.
Sunshine got his new camera today! Where’s Waldo…?