Pears With Berry Wine Glaze Recipe
Ingredients
| Orange | 1 Large | |
| Zinfandel wine | 2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Whole Cloves | 5 | |
| 1 cinnamon stick (3-inch) | ||
| 4 medium-size Bosc pears, (6 ounces each), with stems intact | ||
| 1 cup frozen unsweetened raspberries | ||
Directions
1. Slice off 3 thin strips of peel from the orange (each about 1 by 3 inches). Cut the orange in half crosswise and squeeze out the juice (you should have about 1/2 cup). In a nonreactive medium saucepan (just large enough to hold the pears upright), combine the wine, sugar, cloves, cinnamon and reserved orange peel and juice. Bring to a boil over moderate heat. Reduce the heat to low and simmer while you prepare the pears.
2. Slice off just a sliver from the bottom of each pear (so that they will sit flat). With a swivel-blade peeler, peel the pears, working lengthwise. Stand them upright in the pan and increase the heat slightly. Poach the pears until tender when pierced with a toothpick, 3 to 5 minutes. Remove with a slotted spoon. Discard the orange peel. Add the raspberries to the wine mixture and boil over moderate heat for 5 minutes. Force through a sieve and discard the raspberry seeds, cloves and cinnamon stick. Return the puree to the pan and keep at a slow boil until reduced to 2/3 cup. Let cool to room temperature, about 10 minutes.
3. Stand the pears upright in a dish just large enough to hold them and spoon the glaze over the tops. Cover and chill thoroughly. Place 1 pear on each of 4 dessert plates and spoon the chilled glaze over them. Serve cold.
2. Slice off just a sliver from the bottom of each pear (so that they will sit flat). With a swivel-blade peeler, peel the pears, working lengthwise. Stand them upright in the pan and increase the heat slightly. Poach the pears until tender when pierced with a toothpick, 3 to 5 minutes. Remove with a slotted spoon. Discard the orange peel. Add the raspberries to the wine mixture and boil over moderate heat for 5 minutes. Force through a sieve and discard the raspberry seeds, cloves and cinnamon stick. Return the puree to the pan and keep at a slow boil until reduced to 2/3 cup. Let cool to room temperature, about 10 minutes.
3. Stand the pears upright in a dish just large enough to hold them and spoon the glaze over the tops. Cover and chill thoroughly. Place 1 pear on each of 4 dessert plates and spoon the chilled glaze over them. Serve cold.
Chef
