|Zinfandel wine||3 1⁄2 Cup (56 tbs) (1 bottle)|
|Lemon zest||1 Inch|
|Freshly squeezed lemon juice||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Bartlett pears||4 Medium, peeled|
|Fresh raspberries||2 Cup (32 tbs)|
|Fresh mint sprig||4|
1) In a medium saucepan, add wine, lemon zest, lemon juice, sugar and cinnamon sticks. Mix well before adding in the pears.
2) Allow the mixture to come to boil over high heat. Poach the pears for about 15 to 45 minutes, depending on the how ripe the pears are. The pears are poaches if a knife inserted in comes out easily. The pears should not become mushy or lose shape, only slightly tender.
3) Transfer the poached pears onto a plate. Let them cool down slightly before wrapping in plastic foil and refrigerating for a minimum of 2 hours.
4) In the same saucepan, cook the poaching liquid over high flame till it reduced to about 1/2 cup. The liquid should end up thick and syrupy.
5) In a food proecessor, puree the raspberries. Strain the puree to remove seeds. Add in the raspberry to the reduced poaching liquid. Cook for 5 minutes over medium flame, till it thickens a bit.
6) Pour the mixture into a bowl and let cool slightly. Cover and chill for about 2 hours.
7) In four shallow serving bowls, place the chilled pears. Drizzle with the raspberry sauce.
8) Garnish with a sprig of mint on top.
9) Any leftover sauce can be served on the side.