- 2 1/2 C. Red wine
- 1/2 C. Fresh orange juice
- 1/2 C. Honey
- 1 Orange peel
- 5 Whole cloves
- 2 Cinnamon sticks
- 5 to 8 Whole black peppercorns
- 4 Bosc pears, peeled and stems left intact
- Vanilla ice cream or whipped cream, to serve
Set a medium saucepan over medium-low heat, and add the red wine, orange juice, honey, orange peel, cloves, cinnamon sticks, and peppercorns. Bring the sauce up to a low simmer and cook uncovered for 5 minutes.
Once the sauce has been simmering for 5 minutes, add the peeled pears and cover the saucepan with a lid. Let the pears simmer in the sauce for 20 to 25 minutes, gently flipping them every 5 minutes to ensure that they cook evenly. They should be soft enough to poke through with a paring knife without much resistance. If the pears are still hard, poach them for an additional 5 minutes, then test them again for doneness.
Use a slotted spoon to scoop the pears out and into a medium bowl.
Let the sauce simmer and reduce uncovered for 10 to 15 minutes, until it takes on a thick, syrupy texture.
Set a fine mesh sieve over a medium bowl and strain the sauce into it. Discard the spices and orange peel.
Serve warm or at room temperature with drizzle of red wine sauce and a scoop of vanilla ice cream or whipped cream.