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
whisk
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.
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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