Pears Poached in Red Wine

Pears turn a deep burgundy colour when they are poached gently in spiced red wine. American Bosc and British Conference are good dessert pears for cooking. A really simple yet an elegant desert, it is sweet but not overpowering, it is fruity with hints of red wine and its really great after a very tasty meal as it give you that clean fresh flavours that lasts.

4 Bosc Pears, peeled
3 cups red wine (Shiraz, Lambrusco or Zinfandel)
½ cup white sugar
½ lemon, freshly juiced
vanilla bean, split, seeded
1 stick cinnamon, broken in half
crème fraîche

Pour lemon juice all over bosc pears then set aside.

In a small sauce pan combine red wine, white sugar, vanilla bean and cinnamon stick. Bring it to a boil then add the pears. Simmer for 12-15 minutes on one side then further 12-15 minutes on the other side.

Remove pears from sauce pan then set it aside to cool.

Simmer the left over syrup until they are reduced in half the amount, pour sauce over pears serve warm or chilled (I want mine chilled). Serve with crème fraîche if desired.