I am not pleased with the picture of the final product. The sauce was overcooked and was not the right consistency. So, make it look better!
This is enough liquid for four pears.
Combine the following in a saucepan and bring to a boil. Then simmer for five minutes:
2 cups red wine – use a dark red like a cab or merlot. (Don’t use a Pinot. Want to have a rich color.)
5 Tablespoons sugar
1 strip of orange zest (about 1 inch by 3 inches)
About ½ cup of orange juice (that is about the amount of juice from an orange)
About 1 Tablespoon of fresh ginger thinly sliced
1 cinnamon stick
While liquid is coming to a boil and simmering, peel the pears. Leave the stem intact. Slice about ½-inch off the bottom of each pear to create a flat bottom.
Gently place pears in poaching liquid and cover. Simmer for 20 minutes, turning every 5 minutes to ensure even color. Pears should be cooked but still firm.
Remove the saucepan from the stove, uncover and cool with the pears upright in the pan. Once cool, cover and chill in refrigerator overnight or until ready to serve.
When ready, gently remove pears from liquid and allow to come to room temperature. Place the liquid back on medium-high heat for 15 – 20 minutes, reducing the liquid by at least a half, until liquid is thick and syrupy.
Slice the pears and drizzle each with a couple of Tablespoons of the syrup.
I like to serve with mascarpone. For a full container of mascarpone, whip in about 3 Tablespoons of sugar and a good dash of vanilla or rum. (taste and adjust) Crush up some pistachios and sprinkle that on top of rounded balls of mascarpone. Garnish with mint.