4pearsfirm, medium-sized , such as Anjou, Bartlett, or Bosc
2beetsmedium, peeled and sliced
1bottle red wine
1/2cupsugar
1vanilla beancut in half lengthwise
2cinnamon stickswhole
1orange peel
1lemon peel
2cloveswhole
1star anise
Avalon Organic Ice Creamwe use French Vanilla
Instructions
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 and would also be great topped with vanilla ice cream.