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Thanksgiving: Ruby Poached Pears

Source of Recipe

From "Cold Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"The voluptuous simplicity of these sparkling red pears makes them a stunning fruit dessert. An accompanying blue-veined cheese and a plate of biscotti would enhance the presentation beautifully."

List of Ingredients

â—¦ 5 cups fruity red wine, such as Beaujolais or Zinfandel
â—¦ ¾ cup sugar
â—¦ ¼ cup cassis liqueur
â—¦ 2 cinnamon sticks (2 inches each)
â—¦ 8 whole cloves
â—¦ Zest of 1 lemon removed in a wide spiral strip
â—¦ 10 medium-ripe pears, peeled
â—¦ 2 tablespoons cornstarch


Recipe

Combine the wine, sugar, liqueur, cinnamon sticks, cloves, and lemon zest in a wide, deep saucepan. Bring to a boil, stirring to dissolve the sugar. Carefully add the pears to the pan, stem side up, making sure all are immersed in the liquid, and simmer uncovered until tender but not mushy, about 20 minutes. Let cool to room temperature in the poaching liquid.

Remove the pears from the pan and place upright on a tray or platter. Bring the poaching liquid to a full boil and continue to boil until reduced to 2 cups, 15 to 20 minutes. Strain into a clean small saucepan. Add the cornstarch and cook over medium heat, stirring constantly, until thickened and shiny. Remove from the heat.

Using a pastry brush, coat the poached pears generously with the glaze. Transfer the pears to a serving platter. Serve at room temperature within 3 to 4 hours of glazing.

Makes 10 servings