Braised Pears In Red Wine

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This is a show-stopper dessert from the mediterranean vegan kitchen. It's easy to make and your guests will feel very special. I used a california cabernet and these were delicious.

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Steps

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Cut a thin level horizontal slice from the bottom of each pear so they can easily stand upright.

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In a medium stockpot , combine the wine , water , sugar , lemon juice and cinnamon.

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Bring to a boil over high heat.

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Remove from heat and carefully stand pears upright in pot.

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Return pot to burner and bring to brisk simmer over medium-high heat.

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Reduct the heat to low , cover , and simmer gently until pears are very tender but not falling apart , 1 to 1 1 / 2 hours , basting with liquid occasionally.

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With slotted spoon transfer pears to a individual serving plates.

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Meanwhile , boil the cooking liquid over high heat until syrupy and reduced to about 1 / 2 cup.

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Remove and discard cinnamon pieces.

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Spoon syrup evenly over the pears.

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Let cool to room temperature.

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Serve at room temperature.

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Or cover and refrigerate 1- 24 hours and serve chilled.

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Ingredients

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bosc pears, dry red wine, water, sugar, lemon, juice of, cinnamon stick