Something new for the season. I was experimenting recently with fall ingredients. We had some pears at home, so I wanted to try a poached pear recipe we could use as a dessert. This one can be served with ice cream, créme fraîche or whipped cream.

Serve: 4-5

Prep Time: 8 minutes

Cooked Time: 50 minutes

Ingredients

4-5 Bosc Pears, ripe, peeled, cored

1 1/2 cups Red Wine, Chianti, Cabernet Sauvignon or Merlot

5 cups Water, Cranberry Juice or Orange Juice

2- 3 Cinnamon sticks

2 tbsp Honey

4-5 Cloves, whole

1 tbsp Nutmeg

¼ cup Brown Sugar

1 ½ tsp Vanilla Extract

Instructions

1. In a medium or large pot bring ingredients (no pears) to a boil at high heat. 

2. Carefully add the pears to the poaching liquid, lower the heat to a simmer and cook the pears covered for 25-35 minutes; rotating each pear occasionally. When the pears are tender, remove from poaching liquid and set aside.

3. Remove the cinnamon sticks, cloves and roughly half of the poaching liquid. Allow the remaining liquid to reduce to a syrup; roughly 10-12 minutes.

4. Serve pears whole or cut in half, drizzled with the syrup, whipped cream or ice cream. 

Note: You can place the pears on their sides, slice off a small piece from the bottom which will allow the pears stand up right.