1 bottle red wine (or, pomegranate juice if you’d prefer) 5-6 seckel pears, peeled 1 1/2 cups sugar Spices – two cinnamon sticks, a few cloves, a few coriander seeds – whatever you want
Pinch of salt
Combine all ingredients. (Use as much wine as more than covers the pears. If you’d like to use all of the wine so as to have more spiced red wine syrup, go ahead!) Simmer for about 30 minutes or until pears are tender. Let pears cool in the poaching liquid. Drain off poaching liquid, saving, and slice the pears to serve.
Now, in the course of poaching your pears you’ve wound up with a bowl full of poaching liquid! Simmer the liquid down until it’s reduced (1 bottle will reduce to about 1 cup). Take care not to let it burn, cover the pot slightly to prevent splatters.
Cool, and serve on ice cream! The syrup keeps well refrigerated.
Adapted from The Kitchn
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This recipe was most recently featured in
Boston Organics Newsletter No. 38 of 2015.