Poaching pears in red wine gives them a rosy color and rich, spicy flavor. Because the pears can be prepared several days ahead and stored in their poaching liquid, they make a great light dessert after a holiday meal.
- 4 cups medium-bodied red wine, such as Pinot Noir
- 1/2 cup sugar
- 1/4 cup honey
- 1/2 tsp. whole allspice
- 1 stick cinnamon
- 6 Bosc pears, peeled, cored and halved
- 1 pint vanilla soy ice cream
- 2 oz. dark chocolate, shaved or finely chopped
- 2 Tbs. grated orange zest
Combine wine, sugar, honey, allspice, cinnamon and cloves, and bring to a boil. In large pot, drop 6 pear halves in liquid, reduce heat to medium, and simmer 15 minutes, or until pears can be easily pierced with knife. Cooking time may vary according to ripeness. Remove pears from liquid, and repeat with remaining pear halves.
Strain poaching liquid, and pour over pears. Cool, then cover, and refrigerate until ready to serve.
To serve, set 2 pear halves on each plate. Add scoop of ice cream, and drizzle with 1/4 cup poaching liquid. Top with chocolate and orange zest.
- Calories: 423
- Carbohydrate Content: 73 g
- Fat Content: 12 g
- Fiber Content: 6 g
- Protein Content: 3 g
- Saturated Fat Content: 8 g
- Sodium Content: 48 mg
- Sugar Content: 61 g