Burgundy Poached Pears

1. 1

   Peel pears and remove core from bottom end, leaving stem intact.

2. 2

   If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat.

3. 3

   Brush pears with orange juice to prevent browning.

4. 4

   Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil.

5. 5

   Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally.

6. 6

   Remove pears from pan, reserving 1 cup poaching liquid.

7. 7

   Reserve remaining liquid.

8. 8

   Discard orange slices and cinnamon sticks.

9. 9

   Place each pear on a dessert plate.

10. 10

    Top each pear with 2 tablespoons reserved poaching liquid.

11. 11

    Garnish with orange rind curls and mint sprigs.

12. 12

    The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.

* Per serving · 4 servings · Values may vary.

No additional tips available.