🧂 Ingredients

• 4 firm pears (Bosc or Anjou work best), peeled, stems intact
• 1 bottle dry red wine (e.g., Merlot, Shiraz, Pinot Noir)
• ¾ cup sugar
• 1 vanilla bean, split lengthwise (or 1½ tsp vanilla extract)
• 2 star anise pods
• 1 cinnamon stick
• 3 strips of orange peel
• 3 whole cloves or a small piece of fresh ginger

📖 Instructions

🍷 Prepare the Poaching Liquid:
In a medium saucepan, combine the wine, sugar, vanilla bean (scrape seeds in too), star anise, cinnamon, orange peel, and any optional spices.
Bring to a simmer over medium heat, stirring to dissolve the sugar.

🍐 Poach the Pears:
Add the peeled pears to the simmering liquid, standing them upright if possible.
Lower heat to a gentle simmer.
Cover with a lid or parchment cartouche and poach for 30–40 minutes, turning occasionally so they color evenly.
Pears are done when tender but still hold their shape (a knife should slide in easily).

🥄 Cool & Reduce:
Remove pears with a slotted spoon and set aside.
Strain the poaching liquid, then return to the pan.
Simmer and reduce by half, or until slightly syrupy (10–15 minutes).

🌿 Serve:
Serve pears warm, room temperature, or chilled.
Spoon over the red wine reduction.
Garnish with a vanilla pod, star anise, or a curl of orange zest.

🍨 Serving Suggestions:
With a scoop of vanilla ice cream, mascarpone, whipped cream, or Greek yogurt
Sprinkle with toasted nuts for crunch
Pair with dark chocolate shavings for extra indulgence

🍷 Wine Pairing:
Enjoy with a small glass of the same red wine used in the recipe, or a dessert wine like Port.