Burgundy Poached Pears
An impressive simple dessert to top off a holiday dinner (and low cal too!)!
Steps
Peel pears and remove core from bottom end , leaving stem intact.
If needed , slice about 1 / 4 inch from bottom of pears , so that they will sit flat.
Brush pears with orange juice to prevent browning.
Combine burgundy , cranberry juice , orange slices and cinnamon sticks in a dutch oven , bring to boil.
Add pears , reduce heat , simmer 15 minutes until pears are tender , turning pears occasionally.
Remove pears from pan , reserving 1 cup poaching liquid.
Reserve remaining liquid.
Discard orange slices and cinnamon sticks.
Place each pear on a dessert plate.
Top each pear with 2 tablespoons reserved poaching liquid.
Garnish with orange rind curls and mint sprigs.
The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.
Ingredients
pears, unsweetened orange juice, burgundy wine, reduced-calorie cranberry juice cocktail, orange slices, cinnamon sticks, orange rind twists, mint sprig