Pears Poached in Spiced Red Wine |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From Ruth Van Waerebeek’s “Everbody Eats Well in Belgium Cookbook.” Ruth recommends this as an accompaniment to her Christmas Turkey. I make this once a year for Thanksgiving. Note: Prepare several hours prior to, if not the day before, serving. Ingredients:
6 firm-ripe large pears, such as anjou or seckel pears, peeled, stems left intact |
1 (750 ml) bottle fruity red wine, such as a california burgundy |
1 lemon, peeled, white pith removed, sliced |
4 whole cloves |
3/4 cup sugar |
1 1/2 teaspoons vanilla extract |
3 cinnamon sticks (each 2 inches) |
1 piece lemon zest (1 inch) |
6 fresh mint leaves, for garnish |
Directions:
1. Place the pears and the wine in a nonreactive medium-size saucepan. Be sure the wine completely covers the pears. Stud 4 of the lemon slices with the cloves and add them with all the other ingredients (except the mint) to the pears. Bring to a boil, reduce the heat, and simmer, uncovered, until the pears are soft but not mushy, 25 to 35 minutes.
2. Transfer the pears to a serving bowl. Reduce the poaching liquid over high heat by one-third to concentrate the flavors. This may take up to 15 minutes. Pour over the pears—cinammon sticks and all—and let cool.
3. Let the pears sit for a few hours, or, ever better, overnight, so they can fully absorb the flavors in the wine. They will turn a beautiful vermillion color.
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