Pears Poached in Spiced Red Wine

Belgophile's Note:

From Ruth Van Waerebeek’s “Everbody Eats Well in Belgium Cookbook.” Ruth recommends this as an accompaniment to her Christmas Turkey. I make this once a year for Thanksgiving. Note: Prepare several hours prior to, if not the day before, serving.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 6 firm-ripe large pears , such as Anjou or seckel pears, peeled, stems left intact
• 1 (750 ml) bottle fruity red wine , such as a California Burgundy
• 1 lemon , peeled, white pith removed, sliced
• 4 whole cloves
• ¾ cup sugar
• 1 ½ teaspoons vanilla extract
• 3 cinnamon sticks (each 2 inches)
• 1 piece lemon zest (1 inch)
• 6 fresh mint leaves , for garnish

Directions:

1. Place the pears and the wine in a nonreactive medium-size saucepan. Be sure the wine completely covers the pears. Stud 4 of the lemon slices with the cloves and add them with all the other ingredients (except the mint) to the pears. Bring to a boil, reduce the heat, and simmer, uncovered, until the pears are soft but not mushy, 25 to 35 minutes.
2. Transfer the pears to a serving bowl. Reduce the poaching liquid over high heat by one-third to concentrate the flavors. This may take up to 15 minutes. Pour over the pears—cinammon sticks and all—and let cool.
3. Let the pears sit for a few hours, or, ever better, overnight, so they can fully absorb the flavors in the wine. They will turn a beautiful vermillion color.