Pears in Red Wine

Winter pears (such as Bosc and Comice) and Bartlett pears all are stunningly beautiful, not to mention delicious, made this easy way.  Serve these pears for dessert with a spoonful of the luscious syrup, or add a scoop of vanilla ice cream, sweetened creme fraiche, butter cookies or pound cake, a shave of dark chocolate, or (AND!) toasted nuts.  The stovetop poaching method is quick and easy. Plus, it is so much easier to manage sliced pears than whole fruit—your company will thank you!  If a couple of slices are leftover, add them to your breakfast yogurt. Bonus idea: try the syrup in a mug of mulled wine!

4 large pears, peeled, cored, sliced in eighths

1 ½ cups Carica “Siren” Red Blend or Carica Grenache wine

¾ cup granulated sugar

1 cinnamon stick

5 whole cloves

1 organic lemon

Carefully pare a strip or two of the yellow peel from the lemon (avoid the white pith).  Juice the lemon.

In a medium saucepan, combine Carica wine, sugar, spices, 2 Tablespoons lemon juice and strip(s) of lemon peel.  Heat just to a simmer, stirring until sugar is dissolved and liquid is slightly syrupy, about 3 minutes.  Add pears, cover, and gently simmer for 8 minutes.  Test pears for tenderness and simmer another minute or two if desired. Remove pan from heat.  Cool pears in liquid, then remove lemon peel and spices.  Serve immediately, or refrigerate for up to 2 days.  Serves 4