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Pears Poached In Red Wine And Cardamom

serves 2-4

Poached pears are an elegant dessert option, and become even more beautiful when cooked with red wine and spices. Prepare ahead of time and served chilled, or serve hot on a winter evening. 


4-6 firm Bartlett pears
1 bottle red wine
4 cups water
2 cinnamon sticks
2 bay leaves
10 whole cardamom pods
2 cups sugar
6 black peppercorns
2 tablespoons unsalted butter


prep: 10 minutes
total: 50 minutes


large saucepan


1. Peel the pears and leave their stems intact. In a large saucepan, combine the wine, water, cinnamon sticks, bay leaves, cardamom pods, sugar and peppercorns. Add the pears to the liquid and simmer until they're tender, 20-30 minutes. Remove the pears to a plate.

2. Bring the sauce up to a boil and reduce by half, then remove the pan from the heat. Whisk the butter into the reduced sauce. Spoon the sauce generously over pears.
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