Poached Pears in Red Wine with Orange Slices

Ingredients

• 4 ripe but firm pears, peeled and left whole with stems intact
• 1 ½ cups red wine
• ½ cup Cinnamon Pear Balsamic
• ¼ cup Navel Orange Olive Oil
• ½ cup sugar (adjust to taste)
• 1 cinnamon stick
• 2-3 star anise
• 1 orange, thinly sliced
• 1 tsp vanilla extract
• Garnish: toasted almonds or shaved white chocolate

Instructions

• In a medium saucepan, combine the red wine, Cinnamon Pear Balsamic, Navel Orange Olive Oil, sugar, cinnamon stick, and star anise. Stir until the sugar dissolves.
• Place the orange slices in the poaching liquid. Bring the mixture to a simmer over medium heat, allowing the flavors to meld.
• Gently place the pears in the poaching liquid, making sure they are mostly submerged. Cover the saucepan and let the pears simmer for 20-30 minutes, or until they become tender. Turn the pears occasionally to ensure even coloring and flavor absorption.
• Once the pears are tender, remove them and the orange slices from the poaching liquid and set aside. Increase the heat and reduce the poaching liquid until it becomes slightly thick and syrupy.Place each pear on a serving plate, drizzle generously with the reduced poaching syrup, and garnish with the poached orange slices. Sprinkle toasted almonds or shaved white chocolate over the pears for an added festive touch.
• Serve warm or chilled.