Poires pocheés au vin rouge
- 6 medium sized firm pears (Bosc pears work well for this)
- 2 cups red wine
- 1/4 cup lemon juice
- 2/3 cup sugar
- cinnamon stick
- pinch of nutmeg
- Select a sauce pan which just holds all of the pears lying on their sides.
- Mix the red wine, lemon juice, sugar, cinnamon stick and nutmeg in the sauce pan. Place on medium heat and bring to a very low boil, stirring occasionally to dissolve the sugar.
- Meanwhile peel the pears. For a pretty presentation, leave the stem on and cut a thin slice off the bottom of the fruit so it will stand upright when served.
- Place the pears in the simmering wine sauce and cook for about 25 minutes, or until the pears are tender but not mushy. Turn them over 1/2 way through cooking time.
- Carefully remove the pears when they are done. Reduce remaining sauce by boiling it for about 7 minutes or until until it is thick and syrupy. Place the pears as you are intending to serve them and spoon sauce on top.
- These are perhaps best served at room temperature, but you can keep them in the refrigerator and serve cold.
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