Looking for an easy but fancy dessert?
The end result is a gorgeous, show-stopping winter dessert that should have a place on any holiday table.
I love Shiraz for poaching pearsits dry and not too sweet.
Combine the wine with 2 cups of water in a large saucepan to a simmer.
Turn the pears once or twice while they poach.
Turn off the heat, uncover the pan, and let the pears cool.
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Once cool, remove the pears from the saucepan and set aside.
Strain the liquid through a sieve and discard the spices.
Pour the liquid back into the pan and bring to a simmer over medium-high heat.
Taste and add more sugar if needed.
Cool the syrup to room temperature.
Place the pears on your work surface.
Halve them lengthwise and core them using a melon baller.
Heres everything you better know about the extensive health benefits of wine (in moderation):
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