- 2 Bosc pears
- 1/2 c red wine
- 2 cinnamon sticks
- 1/4 tsp cloves
- 1 teaspoon sugar
- juice of 2 large lemons
- 1/2 c dried fruits ( cranberry, cherry, blueberry)
- 1/2 c water
- Peel pears, cut into halves or quarters and immediately toss pears in lemon juice
- On medium heat, heat wine, water, cinnamon, cloves and sugar
- Add pear sections and turn heat to low
- Simmer covered for 25-30 minutes
- Remove pears with slotted spoon
- Bring wine mixture to rolling boil, add dried fruit, and cook until reduced to 1/2 original volume
- Place pears in shallow serving bowl and drizzle with wine/fruit mixture
- Garnish with a spoonful of marscapone and orange slices
What type of pear should I use?
When choosing a pear to be prepared under heated conditions- baking, broiling, grilling or poaching-it is best to use a firmer variety such as a Bosc, Concorde or Anjou. These hold up well under heat and retain their shape, texture and sweetness.
Why do I need to toss the pears in lemon juice?
Pears will brown once peeled, however, in order to reduce the oxidation process, put them in fresh lemon juice.
What type of wine should I use?
Any type of red wine will work, however, if you prefer a sweeter sauce, you might try a Moscato. If you prefer something not so sweet, try a Cabernet Sauvignon, Merlot, or even a table red blend.
Do I have to use wine?
No. If you prefer, you can substitute the wine with a cranberry blend or apple juice; both go really well with the cinnamon infused pear.
Can these be made in advance?
Absolutely! Simply store the pears in an airtight container in the refrigerator separate from the juice. (If you store the pears and juice together, the pears get too grainy). To prepare right before serving, simply heat the wine mixture, add the pears and heat till pears are warm.
- Serving suggestion: serve with a scoop of Marscapone cheese or top with candied walnuts
- Organic pears are recommended
- Consider this recipe as a breakfast dish; simply add granola or yogurt
- Substitute wine with cider, apple juice or a cranberry blended juice
- Moscato wine was used in this recipe; a Beaujolais works well, too