Pears Poached in Red Wine Recipe
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This is an elegant, easy and healthful dessert. Since the alcohol from the wine cooks off, it can be enjoyed by anyone.
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1/2 cup walnuts (optional)
1 cup red wine
1/4 cup sugar
1 pinch allspice (optional)
:10 inch non-reactive skillet or sauté pan
In a shallow non-reactive pan (that is, a pan with a surface unaffected by acidic food. Cast iron and aluminum are not suitable, unless coated with a durable finish) large enough to hold the pears, halved, in a single layer.
Heat the wine and sugar, stirring to dissolve the sugar.
Peel the pears, slice in half lengthwise and scoop out the seed cavity with a teaspoon or melon baller. Add the pears to the warm wine, cover and simmer gently for 15 minutes.
Turn the pears over and continue to simmer until the pears are tender, another 15 minutes or so. Actual time will depend on the ripeness of the pears.
Remove the pears to a platter or individual serving plates and continue to cook the wine, uncovered, until it is syrupy, and then spoon over the pears. Top with toasted walnut pieces, if desired.
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