Poached Pears Wine (Print Version)
# Ingredients:
01 -
6 small pears that are ripe but still firm.
02 -
2 large oranges, either Cara Cara or navel.
03 -
1/4 cup of honey (squeeze bottle works great).
04 -
A couple of cups of red wine—Pinot Noir is perfect.
05 -
1 cinnamon stick for flavor.
06 -
3 tablespoons of granulated or raw sugar.
07 -
A pinch (1/4 teaspoon) of ground cardamom for a warm spice note.
# Instructions:
01 -
Slice one orange into thin rounds. Juice and zest the other one.
02 -
Peel the pears but leave them whole. Toss them gently in orange juice to keep them from turning brown.
03 -
Get a pot that won’t react with acid. Add orange slices, wine, sugar, honey, cinnamon, and cardamom.
04 -
Let the liquid boil first, then lower the heat. Pop in the pears and their juice; cover. Turn pears now and then while simmering for 20–30 minutes, until soft.
05 -
Take pears out of the pot. Let the liquid bubble until it thickens into a syrupy consistency.
06 -
Once the syrup is ready, put the pears back into it and allow them to cool. Serve them warm or chilled with syrup drizzled and a bit of zest on top.
# Notes:
01 -
It’s even tastier if you make it the day before.
02 -
Bosc or Anjou pears hold up best.
03 -
Goes great with a dollop of mascarpone or whipped cream!