Wine Spiced Pears
This recipe is one of many experiments.
How I come up to this recipe. I made beef steaks one night and did not know what to serve as a side dish. We leave about 20 miles from the nearest grocery store and what I had left in my refrigerator, as far as fruits and vegetables, were only three green medium size Bartlett pears. I was thinking to add some wine and maybe some spices to it!
The only wine I had left was less than a glass of Merlot.
I heated the skillet to high, then through two dry vanilla sticks, two Anise stars and tablespoon of brown sugar into it and went to clean and slice my pears. While I was preparing my pears I almost forgot about spices until the strong smell of caramelized vanilla and Anise start spreading around the kitchen… Oh boy, I thought I ruined it!
My reaction and I do not know why, was to pour the Merlot to my spices and let it boil for a second while turning the stove down to a medium heat.
When the bubbles from boiling went down, I added my sliced pears and let things simmer for about 7 minutes periodically turning each piece of sliced pear over. The mixture started thickening, covering my pears with the thin caramelized glaze with dark burgundy color. I added about 3 tablespoons of water to thin the sauce a little and cook for another minute.
When it was done it looked and smelled fantastic!!!
This recipe is complimenting nicely when served as a side dish to beef, pork or chicken. Or it can become a dessert if at the end add rum to it and flambé!
For 3 servings you will need:
- 3 medium Bartlett pears sliced about ¼ “ thick
- 2 dry vanilla sticks
- 2 -3 Anise stars
- 1-2 tablespoons of brown sugar
- ¾ cup of any red wine
Ugoshaytes na zdorovie! – It means You are welcome to try!