Zinfandel-Poached Pears
Instructions:
1 bottle (750 ml) red zinfandel wine (about 3 cups) 2 cups cranberry-juice cocktail 11â„4 cups sugar 1 cinnamon stick (3 inches) 2 whole cloves 1â„2 teaspoon whole black peppercorns 8 ripe medium Bosc pears with stems
- In nonreactive 5-quart Dutch oven, combine wine, cranberry-juice cocktail, sugar, cinnamon, cloves, and peppercorns; heat just to boiling over high heat, stirring occasionally, until sugar has dissolved.
- Meanwhile, peel pears, leaving stems on. With melon baller or small knife, remove cores by cutting through blossom end (bottom).
- Place pears in wine mixture; heat to boiling. Reduce heat; cover and simmer, turning pears occasionally, until tender but not soft, 15 to 25 minutes.
- With slotted spoon, carefully transfer pears to platter. Strain wine mixture through sieve into bowl; pour back into Dutch oven. Heat to boiling over high heat. Cook, uncovered, until liquid has reduced to 11â„2 cups, 15 to 30 minutes.
- Cover pears and syrup separately and refrigerate until well chilled, at least 6 hours. To serve, spoon syrup over pears. Makes 8 servings.