Napa Valley Poached Pears
|Cranberry juice cocktail||2 Cup (32 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Whole black peppercorns||1⁄2 Teaspoon|
|Red zinfandel wine||3⁄4 Liter (1 Bottle)|
|Bosc pears||8 Medium (With Stems)|
In 5 quart Dutch oven, heat wine, cranberry juice, sugar, cinnamon stick, cloves, and peppercorns just to boiling over high heat, stirring to dissolve sugar.
Meanwhile, with apple corer, melon bailer, or small knife, remove cores from blossom end (bottom) of pears.
Peel pears but do not remove stems.
Place pears in wine mixture; heat to boiling.
Reduce heat to low; cover and simmer 15 to 25 minutes, until pears are tender but not soft, turning pears occasionally.
Carefully remove pears to platter.
Strain wine mixture and return it to Dutch oven.
Heat wine mixture to boiling over high heat.
Cook 15 to 30 minutes, uncovered, or until liquid is reduced to 1 1/2 cups.
Cover pears and syrup separately and refrigerate until well chilled, at least 6 hours.