Pear in red wine

4 servings
1 hour 15 min

Prepare the ingredients. To make pears in red wine, we need: medium-sized hard pears (better grade & quot; Conference & quot;); red wine (dry or semi-sweet to taste; I have a half-sweet); sugar; orange peel; cinnamon in sticks; cloves in buds; peas of allspice and badyan.

Remove a thin layer of zest from the orange, trying not to grab the white part, otherwise the sauce will mustard. Pour red wine into a saucepan, pour sugar, add orange zest, allspice, cloves, cinnamon stick and badyan star. Put the spiced wine on a medium heat and, stirring periodically, lead to a boil.

Wash the pears, carefully cut off the thin skin. Leave the ponytails, and cut the bottom to give the fruits stability.

Put the pears in boiling wine. It should cover the pears almost completely. Cook for 15-20 minutes. The exact cooking time depends on the size of the pears. If the fruits are large, then you need to cook longer so that the fruits are drunk with wine sauce and painted red. During cooking, periodically turn over the pears so that they are evenly colored. It is worth remembering that a tablespoon can leave marks on the fruits, so turn carefully.

Remove the ready-made pears by the tails from the saucepan and put on a plate.

Boil the wine sauce for about 20 minutes more, until slightly viscous and viscous. Then strain the wine sauce through a strainer. Another option is to remove all the spices from the sauce and only then boil it to the desired consistency.

Gently pour thickened sauce over the pears and serve.

Pears can be served immediately while warm, or you can wait until cool. The sauce will become even more viscous as it cools. Enjoy your meal!