- 3 cups St. Clement Washington Merlot
- 3/4 cup sugar
- zest of 1 orange
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise (remove seeds)
- 6 peppercorns
- 1 clove
- 2 lb. pears, peeled, cored, sliced, whole or halved
|St. Clement recipes >> Merlot >>|
Pour wine into large pot. Add the sugar, orange zest, and vanilla bean. Tie peppercorns and clove in a bouquet garni or place in wire mesh teaball and add to pot. Bring to a boil. Simmer 5 minutes.
Place pears in the pot and simmer another 5 minutes until pears are soft. Remove from heat and allow the pears to cool in the sauce. Serve warm, cold or at room temperature.
Note: Can be made a day in advance. Leftovers can be stored in the refrigerator for a week. Any appropriate fruit can be substituted. Delicious served with vanilla ice cream, with foie gras and toast or with a blue veined cheese and spiced nuts.