Pears Poached in Pinot Noir (6 half pear servings)
This month, Hearth Ember Rebecca D’Antonio is pulling out her Pinot Poached Pears for the Cook to Impress Potluck. Read her recipe to learn how to make it for yourself, and don’t forget to bring your signature date night dish next Sunday!
- 3 cups Pinot Noir
- 1 cup sugar
- To Taste – cinnamon
- 2 t vanilla
- 3 whole cloves
- 3 firm, ripe pears, peeled (I use Anjou)
Place wine, sugar, cinnamon, vanilla, cloves in a large saucepan and bring to a boil. reduce heat to medium and add pears. Simmer, turning occasionally, until tender, but not mushy. 15 minutes or less. Transfer pears and syrup to a large bowl. Refrigerate at least 4 hours.
Cut pears in half lengthwise and remove cores. Make several slices lengthwise from stem to base. Transfer pears to plate.
Drizzle pears with syrup.
Come to the Hearth Dinner on February 12 to enjoy!
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