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<< Previous   of   Next >> Associated Press  (click to enlarge) Pears poached in red wine use an intensely aromatic syrup made from cardamom, vanilla and cinnamon in a robust red wine.   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, October 8, 2008 Red wine and pears make a lovely match for dessert Cardamom, vanilla and cinnamon combine with red wine for an intensely aromatic syrup in which to poach these pears. The original recipe calls for Moroccan wine, but any robust red wine will do. Associated Press PEARS POACHED IN RED WINE 1 750-millileter bottle robust red wine 11/2 cups sugar 2 cinnamon sticks 1 vanilla bean, slit down the center 2 cardamom pods Juice of 2 oranges, plus the zest from one of them 1 orange, skin on, cut into 4 or 5 slices 4 ripe pears In a large, heavy saucepan over high heat, combine all ingredients except the pears. Boil for 10 minutes. Meanwhile, peel the pears, leaving the stem intact. Carefully cut just enough off the bottom of each pear to create a flat bottom so the pears will stand up straight. Stand the pears in the saucepan, cover and reduce to a simmer. Poach the pears, basting occasionally, for about 40 minutes, or until the pears are tender but still hold their shape. During cooking, the poaching liquid will become syrupy. If the pears are cooked before the syrup has reduced enough, remove the pears and let the syrup cook and reduce. Serve the pears with an orange slice and drizzled with syrup. Makes 4 servings. Adapted from Trish Deseine's "Nobody Does it Better..." READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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