Pears Poached in Red Wine

1. 1

   In a large nonreactive saucepan, combine the wine and sugar and bring to a simmer over moderate heat.

2. 2

   Stir briefly to dissolve the sugar.

3. 3

   Peel the pears; if they don't stand upright, trim the bottoms slightly.

4. 4

   Stand the pears in the saucepan and add just enough water to cover them.

5. 5

   Place a heatproof plate on top of the pears to help keep them submerged in the liquid.

6. 6

   Bring to a simmer over moderately high heat and cook until the pears are tender when pierced with a knife, about 20 minutes.

7. 7

   Using a slotted spoon, transfer the pears to a plate and let the poaching liquid cool completely.

8. 8

   Return the pears to the cooled liquid, re-cover them with the plate and refrigerate for at least 3 hours or overnight.

9. 9

   Transfer the pears to a platter or plates.

10. 10

    Strain the poaching liquid into a clean nonreactive saucepan and boil over high heat until syrupy, about 35 minutes.

11. 11

    Spoon the syrup over the pears.

* Per serving · 4 servings · Values may vary.

No additional tips available.