Red Wine–Poached Pears (Poires au Vin Rouge)

1. 1

   Peel the pears and core them from the bottom, keeping the stems attached; set aside.

2. 2

   In a large saucepan, combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves and bring to a boil; stir until the sugar dissolves. Add the pears, return to a simmer, and lower the heat to medium-low; keep simmering until tender, about 25 minutes.

3. 3

   Transfer the pears from the wine syrup to a rimmed dish; cover the dish and refrigerate until the pears are cold.

4. 4

   Strain the syrup through a mesh sieve into a medium pot and discard the spices. Simmer the syrup over medium heat until it thickens enough to coat the back of a spoon. Refrigerate the syrup until cold.

5. 5

   Pour the cold syrup over the pears. Cover and chill in the refrigerator for at least 2 hours before serving.

• Calories 310.18 kcal Moderate
• Protein 6.53 g Moderate
• Carbs 69.39 g Moderate
• Total Fat 1.48 g Low Source
• Saturated Fat 1.05 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 10.55 mg Low Source
• Sodium 52.69 mg Low Source
• Fiber 3.74 g Moderate
• Sugar 63.29 g High
• Added Sugar 0.0 g Low Source
• Calcium 197.52 mg Moderate
• Iron 0.2 mg Low Source
• Potassium 87.27 mg Low Source
• Vitamin A 23.43 mcg_rae Low Source
• Vitamin C 15.42 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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