Red Wine Poached Pears
Ripe firm, small Pears (one per person)
2 large oranges, navel or cara cara oranges preferred for sweetness
¼ Cup Honey
3 T sugar
1 Cinnamon stick
¼ t ground cardamon
Skewer per pear
Zest and juice one orange and pour juice in medium bowl. Slice the remaining orange into ¼ inch rounds
With a vegetable peeler, peel the pears, leaving them whole. Add pears to the bowl wih the orange juice and toss to coat (helps from turning brown too quickly)
Prepare a non-reactive pot such as an enamel pot that fits the pears snuggly. Add orange slices, red wine, honey, sugar, cinnamon stick, and cardamom
Over medium-high heat, bring the liquid to a rolling boil, then lower the heat, and add pears and orange juice. Cover and let simmer gently for 20-30 minutes. Occasionally rotate them using a wooden spoon until pears have softened. A skewer inserted in the middle of a pear at the thickest part meets no resistance.
Transfer pears back to the bowl. Simmer the remaining liquid for a few minutes or until thickened
Allow pears to sit upright in the poaching liquid until they cooled enough to serve.
Ideal to make a day ahead. Refrigerate overnight in liquid.
Serve pears warm or cold with a bit of the syrup drizzled on top, add orange zest to garnish.