Wine Poached Bosc Pears
- 1 1/4 cups packed brown sugar
- 2 1/2 cups dry red wine
- 1 1/2 cups water
- 3 whole cloves
- 1 stick cinnamon
- 6 ripe Bosc Pears, peeled and cored
Dissolve sugar into wine and water. Add cloves and cinnamon stick. Pears may be poached whole or cut in half and poached. Add pears to wine mixture and heat just until simmering.* Lower heat and poach gently for 20 to 25 minutes. Remove from heat and allow to stand in poaching liquid overnight. Gently remove them from the poaching liquid and drain briefly on paper towels.
Serve with crème anglaise, whipped cream, or a reduction of the poaching liquid. Garnish with fresh mint. To reduce poaching liquid, boil until liquid is reduced or becomes a light syrup.
*You may poach 2 or 3 pears at a time, removing when poached and adding rest of pears or halves.