Poached Pears in Red Wine
From How to Cook Everything by Mark Bittman
- 4 Bosc pears, ripe but not mushy
- 1 1/2 cups water
- 1 1/2 cups red wine
- 3/4 cup sugar
- 1 lemon, sliced
- 1 cinnamon stick
Peel pear, remove core from blossom end but leave stem on.
In medium saucepan, bring water, red wine, and sugar to boil. Turn to medium-low and add lemon, cinnamon stick, and pears. Cover and simmer until pears are very tender, at least 20 minutes.
Remove pears and continue to cook sauce, over medium-high heat, until it reduces by about half and becomes syrupy. Strain the syrup over the pears and refrigerate overnight. (Cook's note: I didn't chill and served directly. Still great.)
Serve chilled pears whole with syrup poured over them.