Mulled Wine Poached Pears
Submitted By: Lauren S.
Adapted From: nadia.com
Ingredients:
6 Firm Ripe Pears
1 750ml Bottle Dry Red Wine - a good quality cabernet sauvignon or merlot
1 ½ Cups Orange Juice (No Pulp)
½ Cup Dark Brown Sugar
½ Cup Honey
8 Whole Cloves
3 Whole Star Anise Pods
3 Bay Leaves
2 Cinnamon Sticks
1 Vanilla Pod
1 Orange - juice and zest
1 Lemon - juice and zest
Preparation:
- Juice and zest your orange and lemon into a medium/large pot
- Slit the vanilla pod lengthwise and scrape out the seeds - Transfer to the pot with the citrus
- Add all of the remaining ingredients (minus pears ) to the pot and thoroughly combine
- Slice ½ inch off the bottom of the pears and, using a vegetable peeler, peel them leaving them as 'intact as possible'
- Place the pears on their sides in the pot - NOTE: They may not be completely submerged but that is fine
- Place the pot over medium-high heat and bring to a boil
- As soon as a boil has been achieved, reduce to a gentle simmer and partially cover the pot
- Allow pears to gently simmer (adjust heat as necessary) for 1 ½ - 2 hours or until the pears are tender and have turned a deep red color - NOTE: Turn the pears every 20-30 minutes to ensure even coloring and to keep from burning on the bottom of the pot
- Carefully remove the pears to a serving dish (or dishes) and set aside until needed
- Return the liquid to the heat - Increase heat to medium-high and bring to the boil - Allow liquid to boil (stirring frequently) for 5-10 minutes or until thick and syrupy
- Drizzle the sauce over the pears
- Serve immediately with a little crème fraiche (plain or with honey and orange zest mixed in), ice cream, vanilla yogurt, or warm homemade gingerbread on the side
