WINE-POACHED PEARS

By akselden

Ingredients

• 3 cups red wine
• 1 cup pomegtanate juice
• 1 cup water
• 1 cup sugar
• Peel of 1 orange
• l-inch piece fresh ginger root, peeled, chopped
• 4 bay leaves
• 1/2 stick cinnamon
• 1 teaspoon black peppercorns
• 1/4 teaspoon whole cloves
• 1/4 teaspoon cardamom seeds
• 6-8 Bosc pears, peeled with stems left on
• 2 tablespoons melted butter
• 1 tablespoon cornstarch dissolved in 2
• tablespoons orange juice or water
• chocolate Madeleines: (optional)

Preparation

Step 1

Combine wine, pomegranate juice, water and sugar in a large, nonreactive saucepan. Stir in orange peel, ginger, bay leaves, cinnamon, peppercorns, cloves and cardamom seeds. Place over medium heat. Bring to a simmer, stirring occasionally until sugar dissolves. Place pears in hot liquid and return to a simmer. Lower heat and cook, turning occasionally to insure even cooking, for
about 40 minutes or until pears are just tender when pierced with the point of a sharp knife. Remove from heat and allow pears to cool in poaching liquid. Remove pears from poaching liquid and set aside. Place poaching liquid over high heat and bring to a boil. Lower heat and cook at a gentle simmer about 1 hour or until reduced by half. Preheat oven to 325°F. Place reserved pears on a small baking sheet. Using a pastry brush, lightly coat pears with melted butter. Place pears in preheated oven and bake about 5 minutes or just until glazed. Remove poaching liquid from heat and strain through a fine sieve into a clean saucepan. Place saucepan over medium heat and when just beginning to simmer, whisk in cornstarch mixture. Whisking constantly, bring to a boil. Cook about 3 minutes or until sauce has thickened and raw cornstarch taste has cooked out. To serve: Place pears in a large shallow serving bowl, preferably one with a stand, and drizzle with warm sauce before serving. May be served with chocolate madeleines or other cookies.
NOTE: Can also be served chilled with the sauce either warm or chilled.