Ingredients
Units
Scale
- 2 cups dry red wine (such as cabernet or merlot)
- 1/3 cup sugar
- 1 long strip orange peel (1 by 4-inch)
- 1 large orange (juiced (about 1/2 cup))
- 1 cinnamon stick
- 2 whole cloves
- 3 firm (ripe Bosc pears)
- 1/3 cup good balsamic vinegar
- 1/2 cup canola or vegetable oil
- 1/2 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoon honey
- 2 cloves garlic (minced)
- salt and freshly ground black pepper
- 1 cup pecan halves and pieces
- 2 tablespoons unsalted butter
- 1 tablespoon sugar
- 1 tablespoon pomegranate seeds
Instructions
- Combine wine, sugar, orange peel, orange juice, cinnamon stick and cloves in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes.
- While poaching liquid is simmering, peel pears, leaving the stem intact and being careful not to bruise the pears. Slice a small amount from the bottom of the pears to create a flat bottom if necessary so the pears stand upright.
- Gently place the pears in the poaching liquid. Reduce heat to low and simmer for 20-30 minutes (depending upon size), turning every 5 minutes with a slotted spoon to ensure even color. Pears should be cooked but still firm. Cool at room temperature, turning occasionally to ensure even color.
- Let cool and slice.
- Whisk together vinaigrette ingredients. Adjust with honey, salt and pepper as desired. Set aside
- Heat the butter in a small non-stick skillet over medium-low heat. Add the pecans and the sugar and cook, stirring often until the pecans begin to brown slightly. (They can burn very quickly!) Transfer to a plate spread out slightly (it’s okay if they’re touching) and let cool.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: American