Wine-Poached Pears
Pinot nior poached pears over honey-sweetened ricotta and drizzled with wine reduction.
Ingredients
6-8 firm pears, peeled (Bosc work well)
3 c pinot noir (or 2 c wine and 1 c water for less intense flavor)
¾ c turbinado, demerara, or similar sugar
1 tsbp vanilla
1 tsp ground cinnamon
1 cinnamon stick
Dash of freshly-grated nutmeg
Big pinch of salt
2 tbsp butter
Preparation
Combine all ingredients (except pears) in a deep sauce pan and bring to a boil. Once boiling, gently place the pears in the liquid (a slotted spoon helps). Once the liquid returns to a boil, reduce temperature until the liquid is at a simmer. Simmer for approximately 20 minutes, turning pears occasionally. The finished pears will take on a gorgeous red color and can be easily pierced by a fork. Remove from poaching liquid and set aside.
To make the syrup, let the poaching liquid continue to simmer until it has been reduced by half (or less - depending on how thick you'd like the syrup). Remove the cinnamon stick, stir in the butter, and serve the syrup over the poached pears.
Serve with ice cream or sweetened fresh ricotta cheese. Vanilla and dulce de leche flavors work well. Garnish with sliced almonds or walnuts.
Notes
Some cinnamon sticks can give the liquid with a strong tannic bitterness. Taste the liquid along and along to make sure this doesn't happen and remove the stick when you start to detect bitterness.
Omit any ground spices if you want your syrup to be shinier
Adding the butter makes the sauce richer and helps mask any bitter notes from the cinnamon. Omit to make it vegan-tastic.
Sources
http://faretoremember.blogspot.com/2009/09/pinot-noir-poached-pears.html