Merlot Poached Dessert Pears
1 cup water
1 cup good quality merlot
2 cups sugar
3 Bosc pears, peeled
1/2 cinnamon stick
2 whole cloves
Place all the ingredients in a large saucepan. Cover the pears with a piece of parchment paper or weigh them down with a plate so that they stay immersed in the liquid.
Bring to a simmer over medium-low heat. Cook until the pears are tender when pierced with a knife, about 20 to 30 minutes.
Remove the pears from the liquid and set aside. Continue to simmer the liquid for about 30 minutes, until it has a syrup-like consistency. Discard the peppercorns, cinnamon stick and cloves. Keep warm.
Cut the pears in half lengthwise. Remove the seeds and core with a melon baller or small spoon. Remove any additional core using a small paring knife.
Slice the pear halves lengthwise and arrange the slices on plates. Spoon the warm syrup on and around the pears.