I had an interesting day today…
Last night I had a meeting for a green initiative volunteer group I am part of and somewhere midst leaving work, going to the meeting and getting home I realized I lost my keys. To make things worse, amongst those keys was one for my locker at work which is where I left my work laptop safely locked up last night. And to top it all off, my locker happened to be the only one out of about 70 that the office just didn’t have a spare key for. Of course this happens during our busy season and not on a day when I can afford to take the morning off from work. So embarrassingly enough, we had to have a locksmith come in and rescue my laptop so I could keep working. Great morning…
However, by evening things had improved. I went absolutely EVERYWHERE I could have possibly left my keys and ended up finding them – in a snowbank outside the house we had our meeting at last night (they must have fallen out as I got out of the car). After being reunited with my keys, I still had time to squeeze in a Moksha yoga class and then got home to a delicious meal of Slow Cooker Pork and Apples from Eat Live Run. So the day really turned around in the end.
Now that I am very content after dinner and yoga, with my keys in sight, I want to share these delicious red wine poached pears I made over the Christmas holidays. I got the recipe from my Home Made cookbook by Yvette van Boven. This book is one of my favourites right now and has recipes for everything from preserving vegetables to making your own ketchup!
But back to the pears….They are made by cooking ripe pears in red wine and delicious spices over low heat.
The longer you cook the pears, the deeper the beautiful red colour will be. However, if you cook them for too long, the red wine sauce will become a little bitter. I think a bit of bitterness actually goes really well with the sweetness of the pears and the ice cream I paired it with, but if you want to avoid the bittersweet taste, limit the cooking time.
For best results, I also recommend a light, refreshing red wine such as a Beaujolais. Wines with deep flavours may result in a syrup which is overpowering and may have a bitter, tannin-like taste.
The pears and syrup can be served hot or cooled, depending on your preference. They are delicious either way!
Red Wine Poached Pears
By January 9, 2013Published:
I had an interesting day today... Last night I had a meeting for a green initiative volunteer group I am part of and somewhere …
- 1 bottle red wine
- 1 cup sugar
- 1 sliced orange
- rind of 1 lemon
- 1 vanilla bean
- 2 cinnamon sticks
- 3 star of anise
- 4 cloves
- 6 pears ripe, peeled whole
- Split the vanilla bean in half and scrape out the seeds using the back of a knife. Combine all the ingredients except the pears in a large pot over medium heat. Bring to a low boil and stir until sugar is dissolved.
- Add the pears and cook for at least 30 minutes or until the pears are tender and cooked through. Once the pears are cooked, remove them from the syrup and set aside.
- Strain the syrup and continue cooking until the volume is decreased by about half or until it thickens to a consistency you want. Keep in mind that the syrup will thicken considerably once it cools.
- Serve the pears, cut in half lengthwise, with good quality vanilla ice cream and the reduced red wine syrup. Mmmm...