Braised Pears

• 2 cups red wine, good
• 1 cup tawny port, 10 year old
• 1/2 cup orange juice, freshly squeezed
• 6 slices orange peel
• 1 cup sugar, may use up to 1/2 cup more
• 1 cinnamon stick
• 1 anise seed
• 4 bosc pears, sauce may handle up to 6 pears
• vanilla ice cream, good

1. Bring the liquid and spice to a simmer and cook until the sugar dissolves.
2. Add the peeled pears, steams on.
3. Simmer for 15 minutes. The pears should be covered with the liquid, so use the right pot (thick bottomed pot).
4. After simmering, remove from heat and cool the pears in the liquid.
5. Turn into a bowl that will keep the pears covered in the sauce and refrigerate covered with saran wrap.
6. Marinate for a day or two.
7. Remove sauce and keep pears in the fridge covered.
8. Bring sauce to a simmer and reduce by half.
9. Chill sauce and pears until ready to service.
10. Serve in martini glasses with good vanilla ice cream.
11. Pour warm sauce over the pears.

red wine, tawny port, orange juice, orange peel, sugar, cinnamon, anise, bosc pears, vanilla ice cream

Taken from www.food.com/recipe/braised-pears-456244 (may not work)