Substitute sweet Marsala for the red wine, and reduce the amount of sugar to 1/2 cup.A simple pear, poached in red wine scented with cinnamon and orange zest, is a perfect ending for a winter meal. Serve some biscotti with it to add crunch.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 2 hours in a medium slow cooker
4 to 6 ripe pears, peeled, halved, and cored
1 cup red wine
3/4 cup granulated sugar
1 (3-inch) cinnamon stick
2 (3-inch) strips orange zest
1. Arrange pears in the slow cooker; cut them into quarters, if necessary, to make them fit. Combine wine and sugar in a mixing bowl. Stir well to dissolve sugar, and pour mixture over pears. Add cinnamon stick and orange zest to the slow cooker.
2. Cook on Low for 4 to 5 hours or on High for 2 to 21/2 hours, or until pears are tender when pierced with the point of a knife. Remove and discard cinnamon stick and orange zest. Allow pears to cool in poaching liquid, and serve warm or chilled.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered.
Variations:
Substitute sweet Marsala for the red wine, and reduce the amount of sugar to 1/2 cup.
Substitute white wine for the red wine, substitute lemon zest for the orange zest, and omit the cinnamon stick.
Substitute ripe peaches or white peaches for the pears.