Poached Pears in Red Wine

Peel the pears and use a scoop to remove the core from the bottom of the pear (leave the top and stem intact). Remove any flesh off the bottom of the pears if necessary if they won’t stand upright. Set aside.

Wrap cloves and cinnamon sticks in a piece of cheesecloth and tie ends to close.

In a large saucepan combine wine, sugar, lemon rind, lemon juice and cheesecloth bag and bring to boil over medium heat. Reduce heat to low until sugar dissolves.

Lay pears into the liquid and turn them to coat. Put the lid on the pan and poach them over low heat for approximately 30-45 minutes until pears are tender, turning occasionally. Turn off heat and let pears cool in liquid before removing from the pan.

Remove cheesecloth from liquid and turn heat to low. Cook the remaining liquid until syrupy, stirring occasionally, about 15 minutes.

Pour a portion of the red wine reduction over each pear and serve.

Notes-
This recipe was made with Merlot and Bosc pears.