Stewed Spiced Pears in Red Wine
A delicious and elegant way to present pears, this is especially nice in the winter when so few other fruits are available.
Serves: 4 to 6
- 5 large firm, ripe pears
- 1/3 cup dry red wine
- 1/4 cup undiluted apple juice concentrate
- 6 whole cloves, optional
- 1 small cinnamon stick, broken in half
- 1/4 teaspoon ground allspice
- 1 tablespoon arrowroot or cornstarch, dissolved in 3 tablespoons water
- Vanilla nondairy ice cream for topping, optional
Stem the pears and cut them into quarters lengthwise. Core them and divide the quarters in half again lengthwise.
In a deep saucepan, combine the wine, apple juice concentrate, cloves, cinnamon, and allspice. Bring the mixture to a gentle simmer. Slowly pour in the dissolved arrowroot or cornstarch, then stir in the pear slices. Cover and simmer over very low heat until the pears are tender, stirring occasionally.
When the pears are done, they should be easily pierced with a fork, but still firm enough to retain their shape, about 25 to 35 minutes, depending on the size and ripeness of the pears. If there seems to be too much liquid in the saucepan once the pears are done, cook, uncovered, for 5 to l0 minutes until it is reduced. Served warm in shallow bowls, garnished with a dollop of nondairy ice cream, if desired.