Poires au Vin et Cassis
Poached Pears in Wine Sauce
Local variant of the classic and delicious "Poires au Vin" dessert with an autumn feel.
In Burgundy, the pears are poached in red wine and "crème de cassis", the liqueur made from local black currants and a specialty of Dijon.
Poires au Vin and Wine
This deliciously fruity dessert will pair nicely with a light, fruity Pinot Noir from Burgundy's Côte de Beaune, such as a Volnay or Santenay. The bright red-berry aromas of the wine will enhance the cassis in the sauce, while the acidity balances the slight sweetness.
For more impact, one might serve a sweet red wine, such as a Banyuls in the South of France or even a young Port.