Pears Poached In Red Wine
|Pears||6 (Well-Shaped, Ripe, But Firm, With Stems, Such As Bartlett Or Bosc)|
|Lemon juice||4 Tablespoon|
|Red wine||4 Cup (64 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Lemon zest strip||2|
|Black peppercorns||5 , smacked with the side of a heavy knife|
1. With a corer, core the pears the pears through the bottom, leaving about 3/4 inch of the stem at the top intact.
2. Peel the cored pears.
3. In a bowl of water, place the pears with half the lemon juice and keep aside.
4. In a stainless-steel or enamel-lined saucepan pot large enough to hold the pears comfortably, mix the wine, water, sugar, lemon zest, cinnamon, and peppercorns.
5. Bring the pot to a boil, and simmer for 5 minutes, until the sugar dissolves.
6. Add the pears and cook at just below the simmer for 10 minutes, depending on the size and ripeness of the pears. Cook until tender when pierced with a toothpick.
7. Turn the pears gently as they cook, so that they color evenly.
8. Let the pears cool in the syrup for about 20 minutes
9. With a slotted spoon, carefully remove the pears and place them on a plate.
10. Strain the poaching liquid and return the strained liquid to the pot.
11. Boil the liquid briskly over high heat until it becomes slightly syrupy and is reduced to 1 cup.
12. Add the remaining lemon juice and stir it in.
13. Serve each pear in an individual bowl, coated with the wine sauce, at room temperature.
Do not overcook the pears, or they will be mushy and disintegrate.