Poached Pear Topping

2015 January 22
by Janelle


4-6 Peeled, Cored and Diced Pears (recommend Bosc or Anjou)
1 1/2 cups of red wine (Cabernet, Zinfandel, Shiraz and Merlot all work well)
3/4 cups of granulated sugar
2 Tablespoons of lemon juice (plus lemon zest if desired)
2 teaspoons vanilla
2 teaspoons of cinnamon

Combine all ingredients bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer for 30 to 40 minutes, stirring regularly until pears are fork-tender and the sauce has just started to thicken and reduce. Remove pears from heat and cool slightly. Serve with either marscapone or crème fraiche, or serve over ice cream or yogurt.

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