Kristof Pinot Noir with poached pears
Pinot Noir–Poached Pears
An easy fall dessert with a little Kristof Farms in every bite.
When pears are at their best and evenings start getting cooler, this is one of those desserts that feels just right. Pears gently poached in Kristof Pinot Noir take on the wine's rosy color and bright flavors, while cinnamon, orange and a touch of honey add warmth and spice. Serve them with mascarpone or vanilla ice cream, and of course a glass of Pinot Noir.
Serves 4
Ingredients
4 firm but ripe Bosc or Anjou pears
1 bottle Kristof Pinot Noir
½ cup honey or sugar
1 cinnamon stick
2 strips orange peel, removed with a vegetable peeler (avoid the white pith)
1 teaspoon vanilla extract
Mascarpone or vanilla ice cream, for serving
Directions
Peel the pears, leaving the stems intact. If necessary, slice a little from the bottom of each pear so it can stand upright. If you like, core the pears from the bottom with a melon baller or small spoon to make them easier to eat.
Combine the Kristof Pinot Noir, honey or sugar, cinnamon and orange peel in a saucepan that holds the pears snugly. Bring to a gentle simmer and stir until the honey or sugar has dissolved.
Add the pears. They should be mostly submerged, so add a little water if needed. Simmer gently for 20–30 minutes, turning occasionally, until a paring knife slides in easily but the pears still hold their shape. Very firm pears may take a bit longer.
Remove the pears and set them aside. Bring the wine mixture to a steady boil and reduce by about half, 15–20 minutes, until lightly syrupy. The sauce will thicken more as it cools. Remove the cinnamon and orange peel and stir in the vanilla.
Serve the pears warm or at room temperature. Spoon the Pinot Noir reduction over them and add a dollop of mascarpone or a scoop of vanilla ice cream.
Kristof tip: Make them a day ahead. Let the pears cool in the poaching liquid and refrigerate them overnight; they'll soak up even more of that gorgeous Pinot color and flavor. The next day, remove the pears, reduce the liquid as directed, and serve at room temperature or gently rewarmed.