Holiday season is here and i’ve found the most beautifiul and delicious recipe that will wow your family and your guests. These look amazing on the plate with their deep red colour. The twist to this recipe is to use beets to achieve that deep red glow.
4 firm, medium-size pears, such as Anjou, Bartlett, or Bosc
2 medium beets, peeled and sliced
1 bottle robust (and cheap) red wine
1/2 cup sugar
1 vanilla bean, cut in half lengthwise
2 whole cinnamon sticks
1 orange peel
1 lemon peel
2 whole cloves
1 star anise
Vanilla Ice Cream
Peel the pears and place in medium saucepan. (Leaving the pears whole will allow for dramatic presentation. If you cut them in half and core before poaching, they’re easier to eat and the color and spices saturate the center.)
Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, sliced beets, cloves, star anise and just enough water to cover pears.
Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 25 minutes. Remove pan from heat.
Using a slotted spoon, transfer pears to a plate. Remove the beets.(You can remove the spices at this point, but I left them in while reducing for extra flavor.) Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Remove spices. Let cool; store pears in an airtight container until ready to serve.
When ready to serve, arrange pears on a platter or on individual plates, and drizzle with poaching liquid. They’re delicious on their own but would be even better served with vanilla ice cream.