This is such an elegant dessert that satisfies the sweet tooth but isn't too sweet or heavy. A perfect ending to any meal.
***Note: this recipe requires cooling time and so recommend making it the night before but it is not necessary***
Ingredients
pears with stems (I like the texture of Bosc pears for poaching)
1/2 cup granulated sugar
1 bottle of red wine (Merlot or Cabernet Sauvignon)
whole vanilla bean, cut in half lengthwise
1 tablespoon whole cloves
1/2 tablespoon whole peppercorns
2 whole cinnamon sticks
Juice of 1 naval orange
Rind of 1 naval orange
Water
Directions:
In a large pot add all the ingredients except the pears and let it come to a boil. ***Note: a pot that is narrow but taller will work best, you want the pears to fit at the bottom of the pot and be completely submerged***
In the mean time, cut 1/4 inch off the bottom of the pears so they can stand upright on their own. Using a pairing knife or small melon baller remove the core and seeds of the pear, be careful not to go right to the top and remove the stem (only cut out the seeds). eel the pears, again taking care not to remove the stem, we want that for the final presentation.
Carefully lower the pears into the now boiling poaching liquid. If the pears are not completely submerged in the liquid add some water to cover them completely. Turn the heat to low and continue to simmer on low for approximately an hour (turning the pears every 15 minutes). The pears will be done when a sharp knife pierces them easily but they are still firm enough to hold their shape (do not pierce the pears every 15 minutes to check, try to only do it once or twice, otherwise you will have slits in the pears that will affect the presentation later on).
As the pears continue to simmer they will get that vibrant red colour. Once the pears are done, using a slotted spoon transfer them to a large bowl. Check the centres of the pears for any spices (cloves like to hide out in there) and remove any left behind.
Drain the poaching liquid through a fine mesh sieve, making sure to save the liquid. Discard what is in the sieve and pour the strained liquid over the pears. Let the pears completely cool at room temperature.
Now, if you're doing all of this on the same day. Return the poaching liquid to a pot and bring to a boil on the stove. Turn the heat to medium and let the liquid reduce by half, or until you have a syrup, the consistency of maple syrup.
If you are are poaching the pears the night before, cover the cooled pears in liquid with plastic wrap and place in the fridge. 1 hour before you're ready to serve remove the pears from the fridge and allow them to come to room temperature. Return the liquid to a pot and bring to a boil on the stove. Turn the heat to medium and let the liquid reduce by half, or until you have a syrup, the consistency of maple syrup.
Place the pears into a shallow dish and pour 2 to 3 tablespoons of the hot syrup over top of them. To get the fanned pears, as I have done, working one at a time, place the pears on a cutting board and using a small sharp knife make vertical cuts starting halfway down the pear and going all the way around. Place in your dish and lightly push down on the top of the pear and give it a gentle twist, they should fan out pretty easily (pour the syrup on top).
Serve these with a side of vanilla ice cream for a nice warm and cold contrast. Now stand back and marvel at the beautiful dessert you just created, but only for a moment, then it's time to dig in.
