Red Wine Poached Pears (serves 4)
- 1 750 ml bottle dry red wine (I used Merlot)
- 2 cups sugar
- 2 cups water
- 2 tsp grated orange peel
- 1/2 cup orange juice (from 1 orange, zest before juicing)
- 1 tsp ground cardamom
- 1 cinnamon stick
- 4 firm pears, peeled, stems left intact
- 1 pint vanilla ice cream
Stir over medium heat until sugar dissolves and mixture begins to simmer.
Add pears and simmer slowly until pears are tender when pierced with a knife, but not falling apart, about 35-40 minutes. If liquid is boiling, turn heat to low.
Transfer pears to a plate and set aside.
Boil liquid until it has reduced to 3 cups, about 30 minutes.
Once pears have cooled, cut in half and scoop out cores with a melon baller or small spoon. (You could leave them whole but that makes them a little harder to eat).
If making ahead, store pears in poaching liquid in an airtight container in the refrigerator.
Heat pears and liquid over medium-low heat until warmed through.
Serve 2 halves to each person with a scoop of ice cream with extra liquid drizzled over.
Save the extra poaching liquid to serve over ice cream another night.
For a printable recipe click here