A delightful dessert featuring pears poached in a spiced red wine reduction, perfect for any occasion.
Combine the red wine, sugar, orange zest, black peppercorns, cinnamon stick, and cloves in a large saucepan and bring to a gentle boil.
Ensure the sugar is fully dissolved before adding the pears for an even flavor.
Peel the pears, leaving the stems intact, and add them to the poaching liquid. Reduce the heat to a simmer and cook until the pears are tender, about 20 minutes.
Turn the pears occasionally to ensure they cook evenly and absorb the flavors.
Remove the pears with a slotted spoon and place them in a serving dish. Cover and refrigerate until ready to serve.
Chilling the pears allows the flavors to meld and enhances the dessert's presentation.
Strain the poaching liquid through a fine mesh sieve into a small bowl, discarding the solids. Return the liquid to the saucepan and simmer until reduced to a syrupy consistency.
Keep an eye on the reduction to avoid over-thickening the syrup.
Serve two pear halves per dish, drizzle with the reduced syrup, and garnish with a sprig of fresh mint.
For an extra touch, serve with a scoop of vanilla ice cream or whipped cream.
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