Spiced Red Wine-Poached Pears

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I loved it! It even looked beautiful!!! Ellie's recipes are always wonderful

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Time consuming, but very good. I cored out the bottoms with a spoon before cooking to get all of the seeds out (be careful not to break the pear, and just before serving filled the holes with mascarpone cheese..delish!

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I assume this dessert is still alcoholic because it hasn't been cooked that long?

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This dessert received mixed reviews in my household. I thought it was very good; my husband thought it was OK. Specifically, he said it tastes like "really good cough syrup." I should add that my husband is not a big fan of pears so the dessert may have been doomed with him from the start. I should also add that I am a sucker for visually appealing foods and this dessert is gorgeous.

PS I agree with another reviewer that ice cream would make a great addition to this dish.

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Made this over the weekend. Everyone loved it. It was delicious, light. I served it some chopped walnuts and they added the crunch that I thought was lacking in the recipe.

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Made this for a wine tasting party the other night. Since there would be plenty of food and a alot of people, I quareterd the pears and addjusted the cooking time to 12 to 15 minutes. I used Bosc pears. Everyone loved them! Plan to make them for serveral occasions for the Holidays!

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Made thses pears to use up 6 pears that were going to go bad before I could eat them individually. The recipe was each and incredibly delicious. It served
the purpose of saving the pears I couldn't eat quickly and being preserved.
My husband, who never eats fruit, begged for more. Let's have more healthy and delicious recipies from Ellie!
Ona Burns

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Instead of poaching whole pears, I peeled, cored and sliced four pears and six apples lengthwise (so the pieces were still recognizable as pears and apples before poaching. The slices fit more easily into jars than whole fruits. Double the amount of all other ingredients. This produces enough fruit to fill three wide mouthed one-quart canning jars.

Poach the apples and pears separately since the apples will take longer to soften. Reduce the poaching liquid as directed, let cool and then pour over the jarred fruit.

As with all food gifts I give these days, I enclosed a complete list of ingredients. There seem to be so many people suffering from food allergies that it's best to be on the safe side.

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I just loved this recipe. I had a abundance of pears and now clue what to do with them. This was the best. I did not have merlot so I used Cianti wine. I also added some nutmeg to the poaching liquid. I am serving these for Thanksgiving . They look beauiful on a plate and so eazy.

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Talk about "comfort food!" What a great dessert! Lght and rich at the same time, more flavor than you can imagine...decadant... a dessert you never want to end. I put a scoop of Vanilla Bean ice cream in a dessert bowl, made a "well" in the middle, put the spiced pear in the "well" and drizzeled the slightly warm sauce over it all. I will keep this as one of my standard desserts....forever! Great for any season.