Ingredients
Method
- Combine the red wine, sugar, orange zest, orange juice, cinnamon stick, cloves, nutmeg and vanilla in a medium saucepan or small Dutch oven. Bring to a simmer over medium heat and cook until the sugar dissolves, about 5 minutes. Gently add the pears and reduce the heat to maintain a low simmer. Cover and cook for 25 to 30 minutes, turning the pears every 10 minutes so they absorb the wine evenly. The pears are ready when they can be easily pierced with the tip of a knife but still hold their shape.
- Transfer the pears to a plate and let cool. Remove the cinnamon stick and cloves. Bring the poaching liquid to a boil and cook until reduced and slightly syrupy, about 15 minutes. Strain through a fine-mesh sieve. Serve the pears with the warm red wine sauce and vanilla ice cream or freshly whipped cream. For a dairy-free option, serve with coconut whipped cream. To make ahead, refrigerate the pears in the poaching liquid overnight.
Slice about 1/2 inch from the bottom of each pear before poaching so it can stand upright for serving. Turn the pears as they simmer to help them develop that beautiful, even ruby color.