Makes 4 servings
4 firm Bosc or Anjou Pears
2 cups Red wine (I used Merlot)
1 Cinnamon stick
1/2 cup granulated sugar
4 teaspoons lemon juice
1/4 teaspoon black peppercorns
Ice Cream (I use Blue Bell Homemade Vanilla)
Chopped pistachios for garnish
Peel the pears carefully leaving the stalk intact.
Cut a straight slice off the bottom, so that they can stand upright.
In a deep bottom pan, add red wine, lemon juice, sugar, cinnamon stick and peppercorns, and bring to a boil.
Add pears to the pan on their sides reducing the heat to a simmer and cook the pears for
25-30 minutes carefully turning them at regular intervals.
When the pears are fork tender, remove the pears from the pan using a slotted spoon.
Turn up the heat and cook till the wine is reduced to a syrupy consistency. Strain and let cool.
When serving, keep the pears on a plate. Drizzle with the wine sauce and serve with a scoop of ice cream. Garnish with chopped pistachios
Note: You can also reheat the pears before serving. Other flavorings and serving suggestions: 1 teaspoon vanilla, 1/2 cup orange juice with 1 teaspoon orange zest as garnish, 1/2 cup pomegranate seeds added to the poaching liquid and 1/4 cup for garnish.