- 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 tbs. sugar
- 2 tbs. Cognac
Combine the wine, orange juice, sugar, lemon juice and cinnamon sticks in a Dutch oven (or divide between 2 large saucepans). Bring to boil and stir until sugar dissolves. Remove from heat.
Peel pears, leaving stems intact. Cut small slice off bottom of each pear so it will stand upright when served. Arrange pears on their sides in pot. Cover and simmer gently until pears are tender but still hold their shape, turning once, about 15 minutes per side. With slotted spoon, remove to a dish, standing them upright.
Boil cooking liquid until thick and 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 until soft peaks form. Add cognac and sugar and beat until stiff peaks form. Spoon into pastry bag fitted with star tip.
Transfer pears to plates in upright position. Spoon red wine sauce over. Pipe whipped cream around pears.
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