Pears Poached in Red Wine with Spices

from Peggy Knickerbocker's Simple Soirees

via Anne Halsted

serves 6

6 firm pears, such as Bosc, with stems

1 bottle dry red wine (Pinot Noir or Amarone will do)

3/4 cup sugar

8 black peppercorns

1 cinnamon stick

1 clove

2 cardamom pods (or a few seeds)

1 star anise

3-inch strip of orange peel, white pith removed

1/2 pint crème fraîche (you'll have some left over)

Slice the bottoms off the pears so that they will stand flat. With an apple corer, remove the core (from the bottom). Peel the pears, leaving the stem on.

In a saucepan that will hold all the pears standing up, gently heat the wine and sugar over low heat until the sugar dissolves. Then add the spices and the orange zest and warm for 5 minutes over medium heat to blend the flavors.

Add the pears, flat bottom down, and lower the heat. Cook the pears for 25 to 30 minutes, basting them several times, until they are tender when pierced with a sharp knife. Turn off the burner and allow the pears to cool in the cooking liquid, basting several more times.

Transfer the pears to a serving bowl and continue cooking the sauce until it reduces by a third.

Serve warm or at room temperature, spooning the sauce over the pears and adding a dollop of crème fraîche.

Refreshing and simple. Perfect after a rich meal.