Red Wine Poached Pears

Firm bosc pears gently poached in a spiced red wine with vanilla and orange rinds creating tender pears bursting with spiced wine flavors.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: French

Servings: 6

Peel 6 firm bosc pears and set aside for now
In a non-reactive pot or well seasoned cast iron, combine 600 ml of merlot with the peel from a small oranges, 2 small cinnamon sticks, 1-2 star anise, 8 whole cloves, 1/3 cup of brown sugar, 1/2 cup of orange juice, 2 teaspoons of pure vanilla extract and an optional 6 ounces of fresh berries
Place the pot over medium to medium high heat and bring the mixture to a low boil
Boil, while occasionally stirring until you feel the brown sugar dissolve
Place the peeled pears into the merlot mixture at a slight angle so at least half of the pears are submerged
Cover the pot and reduce the heat to just above low
Simmer the pears for about 30 minutes (small pears require less poaching time), turning them over every 5-10 minutes to ensure that all sides get the same time in the poaching liquid
When the pears are tender, transfer them onto a plate to cool and strain the poaching liquid
If making the pears in advance, allow them and the poaching liquid to cool fully and them transfer them into an airtight container and chill until ready to serve
When ready to serve, transfer the poaching liquid into a small saucepan and bring to a simmer (add additional brown sugar if the poaching liquid tastes too strong or spiced). Simmer until the poaching liquid has reduced to a syrupy consistency
Serve the poached pears with whipped cream or vanilla ice cream, drizzle with the syrup and garnish with crushed candied pecans