The wine I use for this recipe is Beaujolais but you can use a red fruity wine of your choice. This pretty dessert, Fuchsia almost transparent, can be made year-round, served lukewarm or chilled, especially wonderful with vanilla ice cream.
Ingredients
12 small pears or 6 large ones
3 cups 1 bottle Beaujolais wine
3/4 cup sugar
zest of 1 orange
1 cinnamon stick
1 vanilla pod
6 peppercorns
1 clove
3/4 cup crème de cassis, blackcurrant liqueur
Method
1) peel the pears, leaving the stems
2) in a large saucepan, (enamel, stainless steel or lined copper) large enough to hold the pears, combine the wine, sugar and the zest of the orange, peppercorns, cloves, break the cinnamon stick and vanilla in half and put them in the saucepan, boil for 5 minutes
3) place the pears in the wine and simmer turning them to coat with the wine, for 20 minutes
4) remove from the heat and let cool the pears in the wine
To serve, sieve the wine, and add the cassis liqueur , pour the syrup over the pears.
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