Wine-Poached Pears

Note: this recipe can easily be halved or doubled, depending on your needs!

Peel and core the pears. If you want to be fancy, you can leave the pears whole, slice a little off the bottom to make them sit nicely, and core them from the bottom, leaving only the step on top. I find it easier, and just as satisfying, to halve them and then scoop out the core with a melon baller and cut out the stringy core and stem.

Place the prepared pears in a pot that is large enough to hold the pears, yet deep enough to cover them fully with the wine. A Dutch oven works well for this. Pour both bottles of wine over the pears, then add the remaining ingredients. Bring to a simmer, and cook until pears are fork-tender, about 30-45 minutes (depending on the ripeness of the pears).

Remove the pears from the pan, and bring up the heat a bit. Simmer until the liquid in the pan is reduced to a syrup consistency, at least another 45 minutes.

May be eaten warm, or refrigerate the pears in the syrup overnight (I recommend this!). Serve warmed or at room temperature, with a little vanilla ice cream or whipped cream. Prepare for moans of appreciation!