Here is a simple dessert recipe that can be used individually or as a component to a dish!
PINOT POACHED PEARS
1 bottle Pinot Noir
¾ cup sugar (5 ¼ ounces)
25 black peppercorns
3 whole cloves
3 sprigs fresh thyme
5 sprigs fresh mint leaves
1 vanilla bean, halved lengthwise, seed scraped out and reserved
½ cinnamon stick
⅛ teaspoon salt
6 ripe but firm pears (about 8 ounces each), preferably Bosc or Bartlett
- Use a vegetable peeler to peel strips of zest, but take care to avoid the bitter pith beneath the skin.
- Bring the wine, sugar, peppercorns, cloves, mint, thyme, vanilla seeds and pod, cinnamon, and salt to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until sugar dissolves completely, about 5 minutes; cover and set aside until needed.
- Peel, core and halve the pears. Add the pears to the wine mixture. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until pears are tender and a toothpick or skewer can be inserted into pear with very little resistance, 10 to 20 minutes, gently turning the pears over every 5 or so minutes.
- Using a slotted spoon, transfer the fruit to a shallow casserole dish. Return the syrup to medium heat and simmer until it is slightly thickened and measures 1 1/4 to 1 1/2 cups, about 15 minutes. Strain the syrup through a fine mesh strainer, then pour over the pears, discarding the strained solids. Refrigerate the pears until well chilled, at least 2 hours or up to 3 days. To serve, spoon portions of fruit and syrup into individual bowls.