A Tale of Two Pears

Okay, so we make mistakes sometimes, and this afternoon as I listened to a storm and finished grading research papers, I poached pears and nectarines. Can you guess which fruit worked beautifully and which completely gave up, drowning in wine and sugar?

So here is what I recommend:

Place four pealed pears in a pot with a bottle of red wine (I finally made use of a bottle I got at my bachelorette party: “Mad Housewife Wine”), 1 c of sugar, and 1 t of cinnamon. Boil the wine and then let the mixture simmer for two hours. Then scoop the very pink pears out and halve them if you like. Now, reduce the wine: allow it to boil down for 8-10 minutes so it becomes a much thicker wine sauce. Pour the wine sauce over the pears and add some walnuts. Mmm.