Red Wine Poached Pears & Vanilla Ice Cream
Pairing 2020 Zinfandel – Redtail Vineyard
- 4 Firm Bosc Pears (Peeled, Cored)
- 1 Bottle Redtail Zinfandel
- 1/2 Cup Granulated Sugar
- 1 Orange (Zested, Juiced)
- 1 Vanilla Bean (Cut in Half)
- 1 Quart Vanilla Ice Cream
Peel the pears, leaving the stem intact and being careful not to bruise the pears, cut in half and core, I use a melon baller to remove the core.
In a medium pot add the wine, pears, sugar, vanilla bean, orange peel, orange juice.
Cut a piece of parchment paper into a circle that fits in the pot, make an X for steam to escape. This will act as a lid. Cover the pears with the parchment paper.
Bring to a boil. Then turn the heat to low and simmer for about 25-30 minutes. Gently turning halfway with a slotted spoon to ensure even color. Pears should be cooked but still firm. Cool the pears at room temperature, turning occasionally to ensure even color.
To assemble, add two halves of pears with a scoop or two of vanilla ice cream and enjoy with a glass of LangeTwins Redtail Zinfandel.