Served plain with a sabayon or port wine reduction, these make a handsome fall or winter dessert.
Serves 6
METHOD
Peel 6 pears, leaving stem. Remove button at bottom with a small melon baller.
Measure into a large sauté pan:
2 cups sugar
1.25 L red wine
Spices: bay leaf, cinnamon stick; cardamom pods
Bring to a boil. Turn down heat, loosely cover and simmer gently for abo10 10 minutes, or until a knife pierces the pears easily.
Remove pan from burner and allow to come to room temperature in their poaching liquid. Reserve in the refrigerator until ready to serve.