Spiced Red Wine Poached Pears

Presented by Brandon Lopez, Johnson & Wales University

Serves 4

Pears (Peeled/Halved/Cored) x 2

Red Wine Dry (Cabernet or Merlot) x 2 Cups

Sugar x 1 ½ cup

Dried Rosemary x 1 tablespoon

Cinnamon x 1 stick or 1 tbsp. ground

Cardamon x ½ teaspoon

Star Anise x 1 each

Allspice x ½ teaspoon

Cloves x 2 each

Nutmeg x ½ teaspoon

*Parchment Paper cut to fit width of chosen sauce pot*

Method of Preparation:

In medium sauce pot add all ingredients except pears and stir to dissolve sugar over medium-high heat.  Once sugar is dissolved and liquid starts to boil, reduce heat to low simmer and add pears. Cover with pre-cut piece of parchment and cook pears until tender.  Remove parchment paper and pears. Place pears into a separate container and refrigerate.  Continue to cook and stir occasionally remaining liquid and reduce until it has a consistency like syrup. Strain through fine mesh sieve.

From here you can cool down the sauce and pour in it with the pears to sit overnight in the fridge.  When ready to serve, whether immediately or next day, just heat pears gently in the spiced red wine sauce and serve whole or sliced. *Recommended to be served with ice cream and toasted nuts*