Poached Pears In Red Wine Sauce

1. 1

   Combine wine, orange juice, sugar, lemon juice and cinnamon stick in large, heavy saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Remove from heat.

2. 2

   Peel pears, leaving stems intact. Cut small slice off the bottom of each pear so it will stand upright. Arrange pears on their sides in saucepan.

3. 3

   Cover and simmer until pears are tender but still hold their shape, turning once, about 15 minutes per side. Using a slotted spoon, transfer pears to upright position in glass baking dish.

4. 4

   Boil cooking liquid until reduced to approximately 1/2 cup, about 9 minutes. Watch carefully to make sure liquid is not reduced too far. Pour into small bowl, cover and chill sauce and pears separately until cold, at least 2 hours or up to one day.*

5. 5

   Beat cream in large bowl until soft peaks form. Add Cognac** and sugar and beat until stiff peaks form.

6. 6

   Transfer pears to upright position on serving plates. Spoon on red wine sauce and top with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.