- 6 bosc pears
- 1 bottle (750ml) dry red wine (sangiovese, cabernet, pinot noir for example)
- 1/2 cup sugar (120ml)
- 2 cinnamnon sticks
- 4 whole dried cloves
- Zest and juice of one tangerine or small orange
- Empty the wine into a medium-sized saucepot and turn on the heat to medium-low.
- Add the sugar, cinnamon sticks, cloves, and the juice and zest of the tangerine or orange.
- Begin to bring to a gentle simmer.
- While the sauce is simmering, cut a very small amount of the bottom off the pears so they stand up straight.
- With a potato peeler, peel the skin off the pears leaving the stem intact.
- Add the pears to the liquid and simmer covered on medium-low heat for 45 minutes. Turn the pears every 10 or so minutes so have an even color on all sides.
- Once the pears are done cooking, remove them from the heat and allow them to cool on the stove for about 15 minutes.
- Transfer to the refrigerator and cool for an additional 2 hours.
- Serve standing up drizzled with the sauce and a side of vanilla bean ice cream. Give people a fork and a knife because although they're tender you'll still need to cut through them.