We will be making Poached Pears for dessert on Christmas and we tested it out last night. It is definitely a winner.
1 T. arrowroot
1 bottle Red Wine
1/2 c. Sugar
1 Cinnamon Stick
zest of 1 small orange
zest of 1 small lemon
6 pears (ripe, but still firm)
Mix the arrowroot with 2 T. wine and set aside. Heat the remaining wine in a saucepan with the sugar, cinnamon stick, cloves and orange and lemon zest. Simmer gently for a couple of minutes until the sugar dissolves.
Peel the pears, but don't remove the stalks. Put the whole pears in the saucepan of wine, cover and poach gently for about 25 minutes, or until they are very tender, turning occasionally. Lift out with slotted spoon and place in a deep serving dish.
Srain the wine to remove the cinnamon stick, cloves and zest, the pour the wine back into the saucepan. Stir the arrowroot and add to the hot wine. Simmer gently, stirring now and then, until thickened. Pour over pears and leave to soak until cold. Serve with cream or creme fraiche.