Recipe by Shay
"This is a desert that should please any classy crowd with a simple budget. :)"
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whole black peppercorns
Very good. The flavor of the wine can really influence the outcome. I only used cinnamon and cloves. The wine never did become a syrup, but I poured it over the chilled pears anyway. Then I froze some for later. If you prefer softer fruit, simmer for an hour.
I have been looking for this recipe! About ten years ago I made a recipe similar to this and it turned out fantastic. serve the hot pears with the cold syrup and some vanilla ice cream. Awesome!
This was good. I used a wine that was made by Hand Craft and it was a Petite Syrah. Very fruity wine. I had to boil the wine for a long time to get it to coast the back of a spoon. By the time it was done my stove was a mess. We enjoyed the recipe. Thanks so much for posting.
This was incredible! I peeled and halved the pears and took out the stems and cores. Used a whole bottle of cheap red and skipped the peppercorns, fennel and bay leaves. Used 1-1/4 cup of sugar because of the extra wine. Cooked them in the wine about 30 minutes, turning a couple of times to get even color. Took about 30 minutes to reduce the syrup. Put them cold on a plate with the cold syrup and added a dollop of Creme Fraiche on each. Yum! Everyone raved about them.
super easy to make and very delicious. Love it!
* Percent Daily Values are based on a 2,000 calorie diet.
Poires Au Vin Rouge (Pears in Red Wine)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 3
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