1

To begin the preparation of Pear Poached In Spiced Red Wine, keeping the stem intact, peel the pears. In a pot of suitable size, add all the ingredients.

2

Cut out a piece of parchment paper and place it directly on the pears so they remain submerged in the liquid, you could also use a small plate.

3

Bring the wine to boil, then turn it down to a simmer and cook till the pears are soft all the way through (about 25 minutes); cooking time will depend on the size of the pears.

4

Once the pears are cooked through, using a slotted spoon remove the pears and set aside to cool. Keep cooking the liquid till it reduces and becomes syrupy.

5

Strain the wine reduction and discard the spices and zest. If you find the sauce too sweet, add some lemon juice to it.

6

The Pear Poached In Spiced Red Wine taste lovely on their own but are best served chilled with some vanilla ice cream and the wine reduction, after a meal of risotto like Leek Mushroom & Lemon Risotto Recipe or Spinach And Feta Cheese Rotolo Recipe.

Note:

Choose firm pears like packham or forelle or other such variety

Any red wine will do, since the wine gets cooked down so much there’s no need for an expensive one. I’ve used a pinot noir as well as a cabernet sauvignon, both give equally good results.

Cooking time will depend on the size and ripeness of the pears; make sure the pears are well cooked and not crunchy from the inside.

You can cut the pears in half or even quarter it if you want to reduce cooking time. Cut pears will cook faster.