Poires Au Vin Rouge (Pears in Red Wine) Recipe

Combine the red wine sugar cinnamon cloves orange zest fennel seed peppercorns and bay leaves in a large saucepan. Peel the pears and remove the cores from the bottom leaving the stems intact; set aside. Bring the wine to a boil over high heat stirring until the sugar has dissolved. Add the pears return to a simmer then reduce the heat to medium-low and continue simmering until tender about 25 minutes.

Remove the pears from the wine syrup cover and refrigerate until cold. Strain the syrup through a mesh sieve and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.

Once the syrup is cold pour over the pears cover and chill at least 2 hours before serving.