Red-wine Poached Pears


This recipe is adapted from The Still River Cafe, a restaurant whose kitchen I worked in for a stretch. We used to poach huge vats of these, but they're much easier at home. Make a batch, and then eat the leftovers on yogurt and in oatmeal.

What you will need

4 cups red wine (I use an inexpensive, medium-dry wine)

1 1/2 cups sugar

2 cups water

1 cup orange juice

Peels from 1 orange

2 cinnamon sticks

A small handful of thyme

6 firm but ripe pears, peeled, cored, stems left intact (or just peeled)


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