Chianti-Poached Pears
Ingredients
- 1 orange
- 2 cups Chianti Classico
- 1/2 cup brown sugar, packed
- 1 vanilla bean, split
- 1 cinnamon stick
- 2 Anjou or Bartlett pears
Preparation
Remove 3 large strips of peel from orange, remove any white pith from peeling. Place peel in a medium saucepan with wine, sugar, vanilla bean and cinnamon stick. Heat over medium-high until sugar is dissolved. Remove from heat.
Use a vegetable peeler to peel pears. Remove core with a melon baller, leaving stems intact.
Place pears in poaching liquid, adding water or more wine as needed to cover pears, and return to medium heat. When liquid starts to simmer, reduce heat to barely simmering. Poach pears for 30 to 60 minutes, or until fork tender. Time will vary depending on type and ripeness of pears.
Remove pears from liquid and set aside. Turn up heat and reduce poaching liquid until thick enough to coat the back of a spoon. Strain.
Serve pears chilled or at room temperature with wine reduction.
