Ingredients5 h servings 359 cals
- Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
- Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
- Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.
Per Serving: 359 calories; 0.4 g fat; 71 g carbohydrates; 1.1 g protein; 0 mg cholesterol; 9 mg sodium. Full nutrition
ReviewsRead all reviews 6
Very good. The flavor of the wine can really influence the outcome. I only used cinnamon and cloves. The wine never did become a syrup, but I poured it over the chilled pears anyway. Then I ...
This was good. I used a wine that was made by Hand Craft and it was a Petite Syrah. Very fruity wine. I had to boil the wine for a long time to get it to coast the back of a spoon. By the ti...
I have been looking for this recipe! About ten years ago I made a recipe similar to this and it turned out fantastic. serve the hot pears with the cold syrup and some vanilla ice cream. Awesome!
I made this dessert for a dinner party and it got rave reviews. I omitted the optional elements and pretty much followed the recipe exactly - I didn't have actual cloves, just the dried cloves a...
This was incredible! I peeled and halved the pears and took out the stems and cores. Used a whole bottle of cheap red and skipped the peppercorns, fennel and bay leaves. Used 1-1/4 cup of sugar ...