Caramelized Pears Poached in Red Wine

1. 1

   Use a spoon or melon baller to remove the core from the blossom end of the pears, but leave the stem on.

2. 2

   Combine the pears, wine, 3/4 cup sugar, and the cinnamon in a broad saucepan with a lid and bring to a boil over medium-high heat.

3. 3

   Cover the pan and let simmer, turning the pears occasionally, until they are very tender but not mushy, at least 30 minutes and possibly as long as an hour.

4. 4

   Preheat the broiler and place the rack about 4 inches from the heat source.

5. 5

   Transfer the pears to a baking sheet, preferably nonstick; arrange them flat side down.

6. 6

   Turn the heat to high and reduce the liquid until syrupy, about 15 minutes.

7. 7

   Sprinkle the pears with the remaining sugar and broil carefully until lightly browned.

8. 8

   Transfer to a plate and pour the liquid over them; serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.