dry red wine
oranges, juiced, peels saved
whole cinnamon sticks
Bosc pears, peeled, cored from the bottom, stems left intact
Not only do these wine-poached pears have a dark beauty with their bright crimson hue, but boiling the spiced syrup will make your entire house smell divine.
- Combine wine, water, sugar, orange juice, orange peels, cloves, cinnamon, and thyme in a large saucepan. Stir over medium heat until mixture is simmering and sugar is dissolved.
- Add pears, reduce heat to medium-low and simmer slowly until pears are tender, approx. 20 minutes. Test softness by poking with a fork.
- Transfer pears to a plate or platter. Discard peels, cloves, cinnamon, and thyme from the remaining liquid and reduce down to a syrup by simmering (over medium to medium-high heat) for approx. 15 minutes, until it’s thick and dark red.
- Serve pears warm, drizzled with sauce.
Recipe by Kate Kosaya