Nothing can beat the combined flavors of a fruity red wine, the perfume of lemon zest that tastes like a delcious lollipop and the warm undertones of vanilla to transform a delicious pear into an elegant dessert. Easy and festive all at once.
- 3 medium D’Anjou pears or 4 small Seckel pears
- 1 1/2 cups water
- Juice and zest of 1/2 lemon
- 1 cup red wine-preferably Zinfandel or Shiraz
- 1 cup sugar
- 1/2 teaspoon vanilla
- Place the water, lemon juice, zest, wine, sugar and vanilla in a 2 quart saucepan. Bring to a boil for 5 minutes.
- Meanwhile, peel the pears. If the pears are small and you are keeping them whole then use a long corer to remove the seeds and core from the bottom of the pear upward. Keep the stem intact on top. If you are using larger pears, cut the pears in half or quarters and then remove the core with the seeds. The easiest way to do this is to use a melon baller to scoop out the center of the core. As you finish preparing each pear, put it into the pan with the wine mixture.
- Bring the pears and the liquid to a boil and then reduce the heat, cover, and simmer for 10 minutes or until a knife easily pierces the fruit. Turn off the heat and allow the pears to soak until ready to use. Mixture may be refrigerated for up to a week.