Pears In Red Wine

1. 1

   In a large saucepan over medium-high heat, combine the wine, sugar, cinnamon sticks, cloves, citrus zest, fennel or aniseed, and bay leaves.

2. 2

   Bring to a boil, stirring until the sugar dissolves. Reduce heat to low and simmer for 5 minutes.

3. 3

   Slip the pears into the syrup and simmer covered until the pears are tender, about 25 minutes.

4. 4

   Using a slotted spoon, remove the pears from the syrup, place in a serving bowl, cover and refrigerate.

5. 5

   Remove the cinnamon sticks, cloves, citrus zest, seeds and bay leaves from the poaching syrup and discard. If the syrup is thin, reduce it over high heat until thickened enough to coat a spoon. Let cool.

6. 6

   When is syrup is cold, pour over the pears. Chill the poached pears for at least 3-4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.