Poached Pears in Red Wine Sauce
Bon Appetit December 1994

 3 cups dry red wine
1 cup orange juice
2/3 cup sugar
1/3 cup fresh lemon juice
2 cinnamon sticks
8 Bosc pears
1 cup chilled whipping cream
2 tablespoons Cognac
2 tablespoons sugar

Combine half of wine, orange juice, sugar, lemon juice and cinnamon
sticks in each of 2 heavy large saucepans. Bring to boil over medium
heat, stirring until sugar dissolves. Remove from heat.
Peel pears, leaving stems intact. Cut small slice off bottom of each
pear so that pear will stand upright. Arrange 4 pears on their sides in
each saucepan. Cover and simmer until pears are tender but still hold
their shape, turning once, about 15 minutes per side. Using slotted
spoon, transfer pears to upright position in glass baking dish.
Boil cooking liquid in each pan until reduced to 1/2 cup, about 9
minutes. Strain into small bowl. Cover and chill sauce and pears
separately until cold, at least 2 hours or up to 1 day.
Beat cream in large bowl until soft peaks form. Add Cognac and
sugar and beat until stiff peaks form. Spoon whipped cream into
pastry bag fitted with medium star tip. Transfer pears to upright
position on plates. Spoon red wine sauce over. Pipe whipped
cream around pears.
 

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