Ingredients
- 2 Cups dry red wine, such as Cabernet or Merlot
- 1/4 cup plus 1 tbsp sugar
- juice of 1 orange (about 1/2 cup)
- One 1 x 3" strip orange zest
- 1 cinnamon stick
- 2 whole cloves
- 4 firm, ripe pears
Details
Preparation
Step 1
1.) In a 4 qt saucepan, combine the wine, sugar, orange juice and zest, cinnamon stick, and cloves. Bring to a boil, reduce the heat to med-low, and simmer for 5 minutes.
2.) While the liquid is simmering, peel the pears, leaving the stem intact and being careful not to blemish the flesh of the pears. Slice 1/2" off the bottom of the pears to create a flat bottom they can stand on. Gently lay the pears down in the poaching liquid, cover, and simmer, turning them every 5 minutes to ensure even color, until they are cooked but still firm, 15 to 20 minutes.
3.) Gently transfer the pears to a serving dish, keep them upright. Let them cool to room temperature.
4.) Meanwhile, with a slotted spoon, remove the orange zest, cloves, and cinnamon stick from the poaching liquid. Turn the heat up to med-high and reduce the liquid until it is thick and slightly syrupy, about 15 minutes.
5.) Drizzle each pear with 2 tbsp of the warm syrup and serve. The pears and sauce may also be stored in the refrigerator for 1 to 2 days and served cold or at room temperature.
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