Cabernet Pears
Source of Recipe
Recipe Institute
Makes 2 servings
Ingredients
2 pears, preferably Bosc
1 bottle (750 mL) Carbernet Sauvignon
1 stick cinnamon
7 peppercorns
1 bay leaf
2 whole cloves
1/3 cup sugar
3 sprigs fresh thyme
1/4 cup sugar
Vanilla ice cream (optional)
1. Peel and core pears, leaving stem on. Thinly slice off the bottom of each pear so they can stand upright. Stand pears in a medium to large saucepan. Pour in enough wine to almost cover pears. Add water to cover, cinnamon, peppercorns, bay leaf, cloves, 1/3 cup of the sugar and thyme. Bring to a boil and then reduce to a simmer. Simmer gently, uncovered, about 30 minutes.
2. Transfer 2 cups strained poaching liquid to another medium saucepan. Return pears and remaining poaching liquid to a simmer; simmer 15 minutes or until pears are just tender.
3. Meanwhile, stir in 1/4 cup sugar into the 2 cups of poaching liquid. Boil about 15 minutes or until reduced to a syrup.
4. Remove pears with a slotted spoon and stand in serving dishes. Pour syrup over pears. Serve with a scoop of vanilla ice cream, if desired.
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