Winter-Spiced Poached Pears

Directions

Choose a dark and fruit-forward red wine for the poaching liquid. The flavour of these poached pears will improve with time.

Prep time: 15 minutes
Total time: 12 hours, 35 minutes including 12-hour chill time
Makes: 6

• Peel pears, cut in half and remove the core with a melon baller. Place all poaching ingredients into a pot just big enough to fit pears in a single layer. Bring to a simmer over medium-low heat.
• Add pears cut-side down. Simmer for eight to 10 minutes, covered. Flip pears and simmer for another eight to 10 minutes, or until pears still have a bit of crunch when poked with a paring knife.
• Cool the pears in the poaching liquid, then transfer both into a glass container. Ensure the pears are submerged. Cover and store in the refrigerator for at least 12 hours or up to a week.
• For the garnish, whisk cream, sugar and cinnamon until stiff peaks form. To serve, slice a half pear lengthwise into one-eighth-inch strips without slicing all the way through the fruit at the stem end. Fan out the strips on a small plate. Add a spoonful of whipped cream, then garnish with almonds and half a tablespoon of poaching liquid.