© ejmorris 2004
Pears Poached in Red Wine & Garnished with Italian Cheese
Ingredients to serve 4
- 1 c dry red wine (we use an inexpensive but drinkable Sangiovese)
- 4 Bosc pears, slightly unripe
- 1 Tbsp white sugar
- Toscanello (or Parmigiano) cheese
- Pour wine into a pot just large enough for the whole pears to lie on their sides. Stir in 1 Tbsp sugar.
- Trim the bottom of a pear so it will stand upright. Peel the pear, but leave the top stem on the pear. Core out bottom stem and put the pear into pot of wine, ensuring that all surfaces get covered with wine. (This stops browning.) Repeat with each pear.
- Bring the wine to a smiling boil and gently poach for about 20 minutes. If you are doing other things, cover the pot with a lid. Baste every so often so wine covers all surfaces.
- Remove pears when tender (check by sticking a fork into the bottom). Stand the pears upright in their serving bowls. Set aside.
- Turn the heat up a little on the wine and reduce it to half the volume. Then pour it equally over pears. This is the end of the section that can be done in advance.
- Just before serving, shave Toscanello (or any good hard cheese that is similar to parmesan) over top of each pear.
Serve cold or at room tempepature. This is cn excellent dessert for after roast chicken dinner.