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Serves: 4
Pears in red wine is a very popular recipe in Spanish cuisine. Having seasonal fruit as a dessert is a key part to a healthy Mediterranean diet. This dish can be served cold or warm. Your choice! The dark fruity flavors of the Syrah macerated with the pear, cinnamon, vanilla bean and Star anise make a perfect combination. Save the extra syrup to pour over ice cream!
Ingredients
- 4 whole Pears (Bosc or Comice)
- 1 bottle Tizona by Bokisch Syrah
- 1 cup sugar
- 1 blood orange (sliced)
- 2 whole cinnamon sticks
- 2 star anise (optional)
- 1 whole vanilla bean
- 1 cup heavy cream
- 2 Tbsp sugar
- 2 Tbsp Pedro Ximenez Sherry
Instructions
- Bring the wine, sugar, orange slices, vanilla bean and spices to a boil until sugar is dissolved.
- Peel the pears and add to the wine. Reduce the heat and simmer on low for 30 minutes. Remove the pears and let cool.
- Strain the wine from spices and orange slices and reduce by half to form a sauce. It will continue to thicken once it is cooled.
- Meanwhile, whip the cream with the sugar and sherry.
- Serve the pears in a bowl with the wine sauce spooned on top and dollop of whipped cream.
I like to choose pears that have the stem on. They look so pretty!
To get more color, let the pears soak longer in the liquid. Just make sure they don’t get mushy!
