These are delicious on their own, but a crisp cookie is a lovely accompaniment. If you have any pears left over, you can refrigerate them in their syrup. Slice them and use as a crepe filling or as a topping for a plain cake, like my One-Bowl Olive Oil Cake. These pears will keep (and only get better and deeper in color!) in the refrigerator in their syrup for up to a week.
- 4 medium-sized ripe Bosc pears
- 1 orange
- 3 cups red wine
- 1 cup sugar
- 1 cinnamon stick
- 1 teaspoon allspice berries
- 2 whole cloves
Peel the pears; then halve and core them. Put the pear halves in a large saucepan. Remove the peel (without the pith) from the orange, and add it to the pot. Juice the orange into the pot. Add the red wine, sugar, cinnamon stick, allspice, cloves, and enough water to cover the pears, 2 to 3 cups.
Bring the liquid to a simmer. Simmer very gently until the pears are tender all the way through, about 15 minutes. Let them cool in the syrup for about 30 minutes; then remove them to a serving dish. Simmer the remaining liquid to reduce it to about 2 cups syrup, about 15 minutes. Strain the syrup over the pears, and let cool slightly.
Serve the pears drizzled with the warm syrup.
Active Time: 10 minutes
Total Time: 1 hour 10 minutes