I’m not a wine-drinker, but I do appreciate the flavor of it in desserts or meals. In this case, red wine offers a bold, rich flavor that complements tender pears and winter spices.
What’s great about this dessert is that it’s really light, so its a great way to finish off a rich meal or to cuddle up with some seasonal flavors. These pears go very well with pumpkin ice cream because there are a lot of shared flavors, but if in doubt, I recommend French Vanilla.
This recipe is loosely based off of a version I found in The Ski House Cookbook.Poached Pears 4 d’Anjou pears, pealed, halved and cored 3 cups red wine 1 cup water 1/4 cup sugar 3 cinnamon sticks 1/2 unpeeled orange 1 bay leaf whole cloves Pierce the skin of the orange with a knife and poke the cloves into the skin. Add the studded orange, bay leaf and cinnamon sticks to a large saucepan with the wine, water and sugar and bring to a boil. Add pears, reduce to simmering, and cook for 35 minutes. Remove pears to a bowl and simmer the liquid for another 35 minutes or until reduced to about 1/3. Cool the sauce, and serve with pears. Optional: ice cream or whipped cream.