This is a desert that should please any classy crowd with a simple budget. 🙂
Original recipe makes 6 servings
Ingredients
3 cups red wine
1 cup white sugar
2 cinnamon sticks
4 whole cloves
1 strip orange zest
1 teaspoon fennel seed
3 whole black peppercorns
2 bay leaves
6 large firm pears
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PREP
15 mins
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COOK
45 mins
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READY IN
5 hrs
Directions
- Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
- Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
- Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.
Nutrition
Calories: 359 kcal
Carbohydrates: 71 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 7.7 g
Protein: 1.1 g
Sodium: 9 mg