Red Wine-Poached Pears

Ingredients: (Conversion Chart)

• 3 cups dry red wine, such as Shiraz
• 2 cups water
• 1 cup sugar
• 4 whole star anise
• 8 medium, ripe Bosc pears with stems

Directions:

1. In a 6-quart Dutch oven, add wine, water, sugar, and star anise, and heat over high heat. Bring just to boiling, stirring to dissolve sugar.
2. Meanwhile, peel pears, leaving stems on. With melon baller, core pears through bottom end.
3. Add pears to wine mixture, and bring to a boil. Cover and simmer on low, turning occasionally, until just tender when pierced with a skewer, about 10 to 15 minutes. Transfer pears to platter. Discard star anise.
4. Increase heat to high, and bring poaching liquid to a boil. Cook 20 minutes, uncovered, until liquid thickens.
5. Refrigerate pears and syrup separately for 6 hours. To serve, spoon syrup over pears.

Nutrition Info: