Poached Pears in a Red Wine Sauce (Fruit Cocktail)

This is an easy and delicious dessert for any night of the week.  Most of the recipe can be made in advance.  Reducing the wine sauce should be done right before service.  I serve pears over either Vanilla ice cream or Creme Fraiche.  Because the sauce is made with either Merlot or Cabernet Savignon, serve some with the dessert or even a delicious Port.  Cheers!


4 Ripe Bosc pears.  

1 1/2 Cups red wine.  Merlot and Cabernet Savignon work best.

1/2 Cup Orange Juice.

1/4 Cup sugar.

1 Cinnamon Stick.


Heat a sauce pan to medium high and add wine, orange juice, sugar and cinnamon stick.

Peel, core and slice pears.  Once the wine sauce is at a simmer, add pears and cover.  Cook for about 20 minutes.  I flip pears every 5 minutes so that they are the same red color all around.  Once they are cooked, transfer them to a plate and let the pears come to room temperature.  Save the poaching liquid!  When you are ready to serve, put room temperature pears on a plate.  Pour wine sauce back into a sauce pan without the cinnamon stick and reduce  by half.  Drizzle thickened sauce over pears.  Serve with vanilla ice cream or creme fraiche.


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