Tselani
Serves 4
1 bottle dry red wine such as Cabernet Sauvignon
1 1/4 cups sugar
2 cups water
1/2 cup fresh squeezed orange juice (about 2 oranges)
2 teaspoons grated orange peel
4 cardamom pods
1 cinnamon stick
4 firm but ripe pears with stems
Combine everything but pears in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Peel pears and slice off the bottom so the pears stand upright. Using a melon baler or small spoon, scoop out the core from the bottom of the pear and discard. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 – 30 minutes. Transfer pears to plate and keep warm. Boil liquid in saucepan until reduced to 2 cups, about 20 minutes.
Arrange warm pears on individual plates and drizzle syrup around.
1 bottle dry red wine such as Cabernet Sauvignon
1 1/4 cups sugar
2 cups water
1/2 cup fresh squeezed orange juice (about 2 oranges)
2 teaspoons grated orange peel
4 cardamom pods
1 cinnamon stick
4 firm but ripe pears with stems
Combine everything but pears in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Peel pears and slice off the bottom so the pears stand upright. Using a melon baler or small spoon, scoop out the core from the bottom of the pear and discard. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 – 30 minutes. Transfer pears to plate and keep warm. Boil liquid in saucepan until reduced to 2 cups, about 20 minutes.
Arrange warm pears on individual plates and drizzle syrup around.
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