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Pears Poached in Red Wine
Show: Feb 6th
2 Bosc Pears (firm pears work better), peeled and cored
Peel and core pears. You can leave the pears whole at this point or slice in wedges. By leaving the pears whole when you slice them you get a two-tone effect. Cover pears with burgundy, cabernet sauvignon, zinfandel or, port or a combination of wines. Add about 1/2 the ratio of sugar to liquid. If you like, add other flavors such as a cinnamon stick, whole star anise, some orange peel or a slice of fresh ginger. Bring to a delicate simmer and poach until an inserted knife or toothpick goes in easily. If you want a dark red color let pears cool in the liquid. If you like the light rosy color, remove from liquid after it is cooked.