Pears Poached in Chianti Classico
Source: Recipe courtesy of Tuscan Women Cook and Podere La Paolina
Tuscan Women Cook, a culinary vacation program that hosts classes in the Italian medieval village of Montefollonico, share this wine-forward dessert, from Podere La Paolina, a hotel near the village.
Ingredients
1 1/2 cups Chianti Classico or any robust red wine
3/4 cup water
1 cup granulated sugar
3 whole cloves
2 star anise
1 stick of cinnamon
4 ripe yet firm medium-sized pears, such as Bosc
Steps
1. Combine the wine, water, sugar and spices in a small saucepan, 7 to 8 inches in diameter. Place over medium heat.
2. Peel the pears leaving the stems. Add them to the simmering wine mixture. Cook them over medium high heat for 10 minutes. Turn the pears over then simmer until tender for approximately 10 to 20 more minutes depending on the ripeness and size of the pears. (Test for tenderness by inserting a toothpick into the bottom end.)
3. Remove the pears from the liquid and set aside on a plate.
4. Continue simmering the wine mixture until it thickens into a light syrup, for approximately 10 minutes. Then return the pears to the pot and coat them with the syrup.
5. Serve immediately with ice cream or whipped cream. Or serve them at room temperature or even chilled.
Tips
Can be served at any temperature/made ahead.