POACHED PEARS
INGREDIENTS
- 4 firm, medium-size pears, such as Anjou, Bartlett, or Bosc (make sure they are not overripe or they will not poach well)
- 1 bottle robust red wine, such as Cabernet Sauvignon, Cabernet Franc, or Merlot
- 1/2 cup sugar
- 2 tbsp. Tastic Sweet**
- ¼ cup Cognac
- 1 whole cinnamon stick
- 1 orange peel
- 2 whole cloves
- 2 star anise
DIRECTIONS
- Peel the pears, and place in medium saucepan. Add wine, sugar, Tastic Sweet**, cinnamon stick, orange peel, lemon peel, cloves, star anise, Cognac, and just enough water to cover pears.
- Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
- Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
- Place on plate, drizzle syrup mixture over top and add whipped cream or ice cream to take it over the top, YUM!!!!
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