Pears Poached in Red Wine
4-6 pears, ripe, but still slightly firm
½ cup sugar
2 cups red wine, possibly more
1 cinnamon stick
1 tablespoon vanilla
1 shot grand marnier or orange liqueur
peel pears, leaving stem, and place in saucepan
sprinkle with sugar
cover with wine
add cinnamon stick
simmer over low heat 10-15 minutes - do not boil at a heavy rate or pears will get mushy
remove from heat, add vanilla and orange liqueur
let cool in the juice
Drizzle plate with chocolate, just a very little
remove core from bottom of pear with a melon baller and slice in half lengthwise
place halves in center of plate and spoon some sauce over
I kept the remaining sauce to use on another dessert tonight…. way too yummy to waste!!!
For the wine, I used Campo de Borja Mosen Cleto (buy at Trader Joe’s, it’s the one with the “dusty” bottle.)
Other wine suggestions are: Zinfandel or Syrah
Next time I will probably halve the pears prior to poaching since it was kinda messy doing so after.
For the chocolate, use something really, really good and kinda thick, almost like a hot fudge type sauce. I used a pinot noir chocolate sauce that was spectacularly good.
For more recipes and great cooking stuff, check out the Weekend Cooking posts at Beth Fish Reads
...may there be mercy in the breaking of bread at your table...