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!
- 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.