Served with vanilla ice cream / mascarpone cheese.
Ingredients and method below are from The Spruce Eats recipe.
Source: The Spruce Eats
Ingredients
- 1 lemon, juiced and zested
- 4 to 6 pears (Bosc or Anjou)
- 1 1/2 cups red wine (Zinfandel, Shiraz, or Merlot work best)
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- For serving: vanilla ice cream / mascarpone cheese
Steps
- Fill a bowl with cold water and add all but 2 tablespoons of the lemon juice.
- Peel, halve, and core the pears. Place them in the bowl of lemon water to rest; the lemon juice will help prevent browning.
- Combine the red wine, sugar, the reserved 2 tablespoons of lemon juice, lemon zest, vanilla extract, and cinnamon in a medium saucepan large enough to hold the pears.
- Bring to a boil, then turn the heat down to reach a low simmer. Add the pears and simmer for 10 to 12 minutes on one side.
- Rotate the pears and continue to poach them for an additional 8 to 10 minutes on the other side, or until they are tender and easily poked through with a fork.
- Remove the pears from the pan and cool them on a cooling rack.
- Bring the wine sauce back up to a rolling simmer and cook until the liquid has been reduced by half.
- To serve, place a pear in a shallow bowl and pour a stream of sauce over the fruit, with vanilla ice cream / mascarpone cheese alongside.