Wine Poached Pears

I am willing to admit that RL and I approached our first poached pear making endeavor with a rather relaxed, this-is-a-piece-of-cake attitude.  With the memory of that delightful evening still fresh and the saucepan currently soaking on my driveway,  I must preface these directions with some advice: one should not be distracted, and say, sit down with dinner guests, while the wine is reducing.  Luckily, we like picnicking on our driveway.  And, despite carcinogen filled lungs, the pears sans sauce were delicious.  

I acquired this basic recipe from a friend, but turns out you can vary it any number of ways: red or white wine, anjou or bosc pears, peeled or skin-still-on pears, add a bit of vanilla or lemon juice to the wine.... lots of room to experiment and end up with a delicious creation.  

1. Wash, core, slice pears. 

2. Bring wine (and any other additions) to a boil, then reduce heat, add pears, simmer. 

3. When pears are tender (about 10 minutes of simmering), remove, and let them cool. 

4. Reduce wine sauce (ie, boil wine until the liquid has been reduced in half, it should be syrupy.)   

You can eat them as is, with creme fraiche, or atop gelato.  Yum!