Spiced Wine Poached Pears with Drunken Cherries & Almond Cream
I N G R E D I E N T S
6 ripe, firm Anjou pears
2 cups red wine (Cabernet or Merlot suggested)
15 oz. dark sweet cherries
Juice of 1 orange (about 1/2 cup)
Peel of 1/4 of an orange
1/2 cup sugar
2 cinnamon sticks or 1 tsp ground cinnamon
2-4 whole cloves
1/2 tsp ground nutmeg
1 tsp vanilla extract
2 cups heavy whipping cream
1/4 tsp pure almond extract
D I R E C T I O N S
In a saucepan just big enough to fit all of the pears upright, over medium heat combine the wine, cherries, orange juice, orange peel, sugar, cinnamon, cloves, nutmeg, and vanilla. Bring to a boil and reduce to a simmer. Simmer for 15 minutes, stirring occasionally.
While the cherries simmer, peel the pears, leaving them whole and keeping the stems attached. Cut a small slice from the bottom so the pears can stand upright.
Use a slotted spoon to remove the cherries from the spiced wine and place them in a bowl. Set aside.
Add the pears to the poaching liquid so they stand up (stems up). Cover and simmer for 15 minutes. Remove from heat and let cool for 10 minutes.
Add the cherries back to the saucepan around the pears. Refrigerate for at least 2 hours (or up to 24 hours).
Prior to serving, use a stand mixer or electric hand mixer to whip the heavy cream and almond extract until thick and fluffy.
Serve each chilled pear with a few spoonfuls of the cherries and poaching liquid and a scoop of the whipped cream. Sprinkle with ground cinnamon.
