For the reluctant entertainer, this is a very easy “winter” dessert. Pull out of the fridge, reheat, serve! An easy, signature dessert highlighting the fruit of the Rogue Valley, from my friend, Stan.
Ingredients
⅓cupof sugar
¾cupof white wine, Riesling works great
3-4sticks of cinnamon
3tsp.of vanilla
4-6medium pears
Instructions
Peel, core and halve the pears. (Use Bosc or Bartlett pears that are fairly firm – not too ripe or soft.)
In a large skillet, combine 1/3 cup of sugar, ¾ cup of wine, ¾ cup of water, 3-4 cinnamon sticks (broken up into inch long pieces) and 3 tsp. of vanilla. Bring to a boil.
Add pears. Reduce heat and cover. Simmer until soft.
Remove from heat and serve hot (without cinnamon sticks) with a scoop of premium vanilla ice cream. Drizzle with caramel topping, if desired.
Option: Place in container with juice and chill overnight {up to 2 days}. Serve cold with same ingredients as above.