Prep 20 mins
Cook 25 mins
This recipe is from Cooking Club of America's library, cookbook entitled "You Deserve Dessert - Member Recipes". This recipe comes from Holly Hill, Florida, USA. I made it for Christmas dinner 2007. The pears take on the color of the wine and become a festive bright red--I thought most appropriate for the holidays! Topped with snow-white whipped cream and toasted almonds, oh how pleasing to the eye and not to mention the taste buds!
- 4 pears, ripened (Anjoy, Bartlett or Bosc)
- 3 cups dry red wine (Cabernet, Merlot or Zinfandel)
- 2 tablespoons sugar
- 2 cinnamon sticks
- 4 cloves, whole
- 1⁄4 teaspoon nutmeg, freshly ground
- 4 slices butter poundcake
- 1 cup whipping cream, heavy
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1⁄4 cup almonds, sliced and butter-toasted
- Peel and core pears, leaving stems intact. (Note: I used a small melon-baller tool to carefully scoop the core out of each pear). Place pears in a non-reactive dutch oven with wine, sugar, cinnamon, cloves and nutmeg. Simmer for 20 minutes, gently turning pears occasionally for even absorption/coloring. Remove pears and cool in refrigerator.
- Simmer wine mixture until reduced to 2 cups syrup. Place cake slices in 4 dessert bowls.
- In a medium bowl, beat whipping cream at medium speed until soft peeks form. Beat in powdered sugar and vanilla.
- Place pears upright on cake slices; trim bottoms to stand if necessary. Remove cinnamon sticks and cloves from syrup and pour syrup over pears. Garnish with whipped cream and almond slices.