Poached Pears

Ingredients

• 4 pears – ripe but firm, stems left on
• 1 tbsp lemon juice
• 25 ounces red wine – dry
• 2 cups water
• 1 cup granulated sugar
• 1 bean vanilla bean – split lengthwise
• 1 stick cinnamon stick
• 4 whole cloves
• 1 orange – peel cut in wide strips (avoid white pith)
• crème fraîche – for serving

Instructions

1. Peel the pears, leaving stems intact; core from the bottom with a melon baller if you like. Rub the peeled pears with the lemon juice to prevent browning and set aside.
2. In a wide, heavy saucepan, combine the red wine, water, granulated sugar, vanilla bean, cinnamon stick, whole cloves, and the orange peel strips. Bring to a simmer over medium heat, stirring until the sugar dissolves, 3–5 minutes.
3. Nestle the pears into the simmering liquid. Lay a parchment round directly on the surface to keep them submerged. Simmer gently, turning the pears every 5–7 minutes, until a skewer slides in with little resistance, 20–30 minutes.
4. Transfer the pears to a shallow dish. Strain the poaching liquid back into the pan to remove spices and peel, then boil over medium-high heat until reduced to a syrup that lightly coats a spoon, 10–15 minutes.
5. Serve the pears warm or chilled, spooning the wine syrup over the top. Add a dollop of crème fraîche (for serving).