I don’t know about you guys, but I love red wine. The drier the better. It wasn’t long ago that I couldn’t drink the stuff, and now, IF (big if), I have a drink I hardly drink anything else.
I owe my adoration of red wine to a trip that Kevin and I took to Kelowna, B.C., last summer. We both went into the trip liking white wine, and really light white wine. I decided while we were there that I was only going to drink red wines as the reds from B.C.’s VQA are well known for their amazing awesomeness. By the time we left, I was converted.
The only problem I have with wine is that it doesn’t keep, and well, there’s no way I can drink a whole bottle in a day or two. So every once in a while I end up with a bottle of wine that has sat on the counter just one day too long. I always end up using it in my cooking – why let that goodness go to waste?!
This time I used this leftover wine to make these fantastic red wine poached pears!
Red Wine Poached Pears
- 3 firm Bosc pears
- 2 cups red wine
- 1 orange peeled and peel reserved
- 2 cinnamon sticks
- 1 star anise pod
- 1/4 tsp cardamom
- 1/4 tsp all spice
- 6 whole peppercorns
- 1/2 vanilla bean
- 1/3 cup maple syrup
Combine everything but pears in a large heavy bottomed pot. Bring to a boil over medium heat.
Once boiling, peel pears and add them, carefully, to the pot.
Add water, as required, until wine sauce is halfway up the side of the pears.
Cover and simmer for 30-35 minutes, rotating pears 3 times.
Remove pears once soft, and bring wine sauce to a boil.
Boil wine sauce until it reduces by half.
Serve warm with a drizzle of red wine sauce.