These burgundy poached pears go great with a light salad
4 Anjou pears
1 bottle red wine
Pour the wine in a saucepan, bring it to a boil and reduce by half its volume.
Prepare the Pears:
Peel, core and cut the pears in half, from pole to pole.
Reduce the heat to medium and place the pears in the wine and cook for 5 minutes.
Flip the pears and cook for additional 5 minutes.
Remove the pears from the pan and place in a bowl.
Pour the wine over the pears and refrigerate covered overnight.
Pears will absorb the wine as they cool.
Do not overcook the pears as they will be mushy.
To serve the pears slice and fan out like a deck of cards on a serving plate or atop your favorite salad.
* You may use any pears you like, just not canned
* See my Spinach Micro Green salad with Grapefruit Vinaigrette Dressing.
* Don't forget the goat cheese toast, crostini