Red wine–poached pears
Merlot red wine
1½ cup(s), or Cabernet Sauvignon
2 strip(s), (3 inches each), removed with a vegetable peeler
1 item(s), 3 inches
Raw Bartlett pear(s)
6 medium, (5 ounces each), firm-ripe, or Bosc pears with stems
- In a saucepan just large enough to hold pears, combine wine, sugar, lemon zest, cinnamon stick, and 1 cup water and set over medium heat. Cook, stirring occasionally, until sugar is dissolved. Remove saucepan from heat.
- Meanwhile, peel pears, leaving stems intact. To wine mixture, add pears and bring to a boil. Reduce heat to low and simmer, covered, turning pears occasionally, until evenly colored and tender when pierced with a knife, about 30 minutes.
- With a slotted spoon, transfer pears to a bowl. Pour poaching liquid through a fine-mesh sieve set over a medium saucepan; discard solids. Bring liquid to a boil. Cook until syrupy and reduced to 1⁄2 cup, about 20 minutes. Cool to room temperature.
- Transfer pears to a large zip-top plastic bag. Add cooled syrup. Squeeze out most of the air and seal bag. Gently turn bag to coat pears. In a large bowl, place bag with pears; refrigerate, turning bag several times, at least overnight or up to 4 days. To serve, place pears on dessert plates and spoon syrup over.
- Serving size: 1 pear and about 1 tbsp syrup