Pears Poached in Red Wine

• 5 cups dry red wine
• 1/2 cup plus 2 tablespoons sugar
• 10 firm but ripe pears

1. In a large nonreactive saucepan, combine the wine and sugar and bring to a simmer over moderate heat.
2. Stir briefly to dissolve the sugar.
3. Peel the pears; if they don't stand upright, trim the bottoms slightly.
4. Stand the pears in the saucepan and add just enough water to cover them.
5. Place a heatproof plate on top of the pears to help keep them submerged in the liquid.
6. Bring to a simmer over moderately high heat and cook until the pears are tender when pierced with a knife, about 20 minutes.
7. Using a slotted spoon, transfer the pears to a plate and let the poaching liquid cool completely.
8. Return the pears to the cooled liquid, re-cover them with the plate and refrigerate for at least 3 hours or overnight.
9. Transfer the pears to a platter or plates.
10. Strain the poaching liquid into a clean nonreactive saucepan and boil over high heat until syrupy, about 35 minutes.
11. Spoon the syrup over the pears.

red wine, sugar, pears

Taken from www.foodandwine.com/recipes/pears-poached-in-red-wine (may not work)