Pears Poached in Vineyard Red
INGREDIENTS- 4 cups Round Barn Vineyard Red
- 1 3\4 cups sugar
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 2 2-inch strips of lemon peel
- 6 ripe pears cored and halved
- 1\4 cup lemon juice
- toasted, slivered almonds
Stir together all ingredients (except the pears) in a sauce pan and bring to a boil. When liquid is well combined and boiling, add the pears. Cook covered for 15 minutes. Uncover, carefully turn over pear halves. Cook another 15 minutes uncovered.
Check the pears for doneness with a toothpick. They should be soft but not mushy. (If your pears were not fully ripe, they could take another 15 minutes but keep an eye on them so they do not overcook.)
When done, remove carefully from pan. Continue to reduce the liquid to make a light syrup. Be careful not to overboil or you will end up with a sticky mass.
Serve the pears, flat side down, on individual plates, spoon a bit of syrup over and sprinkle with the almonds.
