Cooking with wine is a way to add flavor to food. Martha makes four delicious recipes using wine: beef bourguignon, cioppino (fish stew), chicken Marsala, and wine-poached pears. Each is perfect for a party menu.
Serves – 6
- 1 bottle dry red wine
- 1 star anise
- 1 juniper berry
- 1/3 cup crème de cassis
- Julienned zest from 1 bright skinned orange, about 1 tablespoon
- 2 whole cloves
- 1/4 cup granulated sugar
- 6 firm but ripe Bosc pears, with stems left on, peeled
- Combine all ingredients but the pears in a large saucepan. Bring mixture to a boil and cook for 5 minutes. Add pears and cover with a parchment round. Reduce to a simmer and cook until pears are tender, 20 to 30 minutes. If necessary, turn pears very gently by rotating the stems with your fingertips so they cook evenly. Remove the pears to a bowl, bring poaching liquid to a rapid boil and reduce by half, about 10 minutes.
- Pour syrup over pears and refrigerate, covered, for at least 6 hours, preferably overnight. Serve.