Chianti Style Poached Pears

1. 1

   In a sauce pan bring the chianti to a slow boil, add the sugar and whisk while it dissolves. Allow it to reduce by about one third and then hold at a slow simmer

2. 2

   In a wide pan melt the butter over medium heat, allow it to almost brown

3. 3

   Add the peeled pear halves and allow them to caramelize for just a minute or so

4. 4

   Add the liqueur (please don't pour from the bottle), ignite, stand back and wait for fire to go out

5. 5

   Slowly drizzle in the chianti mixture into the pan containing pears and simmer until the pears are tender when pierced with a fork. The sauce should be syrupy.

6. 6

   Plate up with the gorgonzola on the edge of the plate or center it in the pears. I don't care

7. 7

   *Note to cook; while gorgonzola pairs (pun) up well here, I think a nice tallegio would be just as satisfying

* Per serving · 4 servings · Values may vary.

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