The wine chapter in my upcoming book was coming up a little short, so I decided to make a very classic dessert: poached pears.
There are dozens of ways to make poached pears, from choosing the type of wine, to the spices, citrus, and serving method. I decided on Merlot, lemon, and a mix of cinnamon, star anise, and cloves.
After poaching the pears, the whole spices are strained out of the liquid. Then it can be boiled down to a sweet, brightly colored syrup for serving.
I made these the day after tiramisu, so the idea of mascarpone was still fresh in my head. I whipped up a small batch to serve the pears with while they were poaching.
The brilliant magenta color stole the show, and the lightly sweet and spicy pears were simply dreamy eaten with mascarpone.