 | | Directions |
- In a shallow non-reactive pan (that is, a pan with a surface unaffected by acidic food. Cast iron and aluminum are not suitable, unless coated with a durable finish) large enough to hold the pears, halved, in a single layer.
- Heat the wine and sugar, stirring to dissolve the sugar.
- Peel the pears, slice in half lengthwise and scoop out the seed cavity with a teaspoon or melon baller. Add the pears to the warm wine, cover and simmer gently for 15 minutes.
- Turn the pears over and continue to simmer until the pears are tender, another 15 minutes or so. Actual time will depend on the ripeness of the pears.
- Remove the pears to a platter or individual serving plates and continue to cook the wine, uncovered, until it is syrupy, and then spoon over the pears. Top with toasted walnut pieces, if desired.
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Cook Time: 30 minutes
Container: 10 inch non-reactive skillet or sauté pan
Servings: 4
|  | | Ingredients | | - | | 1/2 cup walnuts (optional) |
| - | | 4 pears |
| - | | 1 cup red wine |
| - | | 1/4 cup sugar |
| - | | 1 pinch allspice (optional) |
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