Cardamom, vanilla and cinnamon combine with red wine for an intensely aromatic syrup in which to poach these pears. The recipe calls for Moroccan wine, but any robust red wine will do.
Pears Poached in Red Wine
1 bottle (750 ml) robust red wine
375 ml (1 1/2 cups) sugar
2 cinnamon sticks
1 vanilla bean, slit down centre
2 cardamom pods
Juice of 2 oranges, plus zest from one of them
1 orange, skin on, cut into 4 or 5 slices
4 ripe pears
In a large, heavy saucepan over high heat, combine all ingredients except pears. Boil for 10 minutes.
Meanwhile, peel pears, leaving stem intact. Carefully cut just enough off the bottom of each pear to create a flat bottom so pears will stand up straight.
Stand pears in saucepan, cover and reduce to a simmer. Poach pears, basting occasionally, for about 40 minutes or until pears are tender but still hold their shape.
During cooking, poaching liquid will become syrupy. If pears are cooked before syrup has reduced enough, remove pears and let syrup cook and reduce.
Serve pears with an orange slice and drizzled with syrup.
Makes 4 servings.
Source: Adapted from "Nobody Does it Better..." by Trish Deseine (Kyle Books, 2007).
