Ingredients for 4 servings:
- 4 medium sized Bosc or William pears, ripe but still firm,
- 75 g ( 1/3 cup) sugar,
- 1 1/2 cup (335 ml) red wine,
- 1 orange,
- 1/2 cup (110 ml) orange juice,
- 1/4 cup (60 ml) fresh lemon juice,
- 1 cinnamon stick.
1. Peel the orange zest into small strips.
2. Combine wine, orange zest and juice, sugar, lemon juice and cinnamon stick in a heavy saucepan. Bring to boil and simmer gently for 5 minutes. Remove the orange zest.
3. Peel pears, leaving stems intact. Cut small slice off the bottom of each pear so it will stand upright. Arrange the whole pears on their sides in the saucepan of wine. Cover and poach gently until pears are tender, turning once, about 15 minutes per side. Cooking time will depend on the size of the pears, test with the point of a sharp knife, there should be just a little resistance when cooked. Using a slotted spoon, transfer the pears to upright position in a dish.
4. Return the pan to the heat and boil the poaching liquid until reduced to approximately 1/2 cup, or until it is thick enough to coat the back of a wooden spatula, about 10 minutes. Pour into small bowl, cover and chill sauce and pears separately until cold, at least 2 hours or up to one day.
5. Transfer pears to upright position on serving plates, garnish with zest strips and spoon on red wine sauce. They can be served with vanilla ice cream or whipped cream.
Wine Pairing Tips:
While the Jura's sweet Macvin is often served as a pre-meal "apéritif", it also makes for a great match for this very fruity wine-based dessert. The cooked orange and cinnamon flavors of the poached pear are reflected by the wine's own savory gingerbread spice aromas. A red Macvin served very chilled is ideal. For a lighter, more refreshing finish to a meal, a dry red with bright berry aromas will also make a fine match, such as a Pinot Noir for example.