Red Wine Poached Pears


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.