Pears in Red Wine
|Water||125 Milliliter (1/2 Cup)|
|Red wine||500 Milliliter (2 Cups)|
Dissolve the sugar in the water over low heat.
Add the wine and cinnamon and bring to a boil.
Reduce the heat and simmer for 10 minutes.
Meanwhile, peel the pears, leaving the stalks attached and making sure the bases are flat enough for them to stand upright.
Rub the pears all over with the lemon to prevent them from discoloring.
Place the pears close together, upright, in a large saucepan.
Pour in the simmering wine syrup.
Cover the pan and poach gently, basting occasionally, for 30 to 90 minutes or until the pears are tender.
Using a slotted spoon, lift the pears from the pan and arrange them, standing upright, in a serving dish.
Remove and discard the cinnamon.
Increase the heat and boil the syrup until it is reduced and has the consistency of a fairly heavy syrup.
Spoon the syrup over the pears.
Put the pears in the refrigerator to chill, basting the fruit with the syrup occasionally.