Poached Pears in Red Wine

Dessert does not always have to come with regrets.  In fact, it never should if it's something you've made yourself.  But certain meals call for a lighter touch at the end of the night.  This poached pear recipe is another direct import from Florence.  When I first tasted it many years ago, I had no idea that just a few ingredients could give such complex flavors and that a truly light and low-fat dessert could make me that happy.  I'm still smiling.


Poached Pears in Red Wine
(Pere al Vino Rosso)

Serves 4

2 pears, such as Bosc (firm and not not overly ripe)
1 cup dry red wine
2 Tbsp. Marala wine or Grand Marnier
1/2 cup water
2 Tbsp. sugar
Peel of 1/4 of a lemon, yellow part only
Small piece of cinnamon stick, or pinch of dry cinnamon

Peel the pears, leaving the stalks in tact.  Cut a very small slice from the bottom so they will stand up without falling.  Place them upright in a medium but tall saucepan.  Add the wines, water, lemon peel, cinnamon and sugar.  Cook on medium heat, covered, for 20 minutes (longer if the pears are very large) until you can easily pierce them with a sharp knife.   Remove the pears and reduce the sauce on high heat until it's a bit thicker, about ten minutes.   Spoon the sauce on a plate, cut the pears in half, thinly slice them diagonally and place carefully on the plate.  Serve hot or cold.  Garnish with a little freshly whipped cream.