This might be just the delicious dessert you need to complete a hearty brunch or to get into the festive spirit. Don’t forget to get that bottle of dry red wine from the Finger Lakes, such as Ravines Wine Cellar’s 2017 Cabernet Franc.
By Amy Maltzan
1 750ml bottle of dry red wine
1 cup sugar
2 cups water
1/2 teaspoon ground cardamom
1 2-inch piece fresh ginger, peeled and sliced
Juice and 2 teaspoons grated zest from 1 orange
1 cinnamon stick
4 firm but ripe pears, peeled, stemmed, and cored
Freshly whipped cream sweetened with maple syrup or honey
Combine all ingredients except the pears in medium saucepan; bring to a simmer over medium heat (sugar should dissolve.)
Add pear halves and continue to simmer, occasionally turning the halves, until tender when pierced with a knife, about 20 to 25 minutes.
Using a slotted spoon, remove pears and set aside.
Bring red wine mixture back to a boil and reduce it to syrupy consistency; there should be about a cup of liquid.
Serve two pear halves to each plate; top with a dollop of freshly whipped cream, drizzle with some poaching liquid and top with granola crumbles.