The Anjou pears of The Colors of November were pretty, but rather dry and not very sweet. Looking around the kitchen, I saw a bottle of summer fruit wine that was half-full. To use everything up, I made a wine syrup and made Poires au Vin, and everyone was glad I did.
Pears in Wine
6 large, firm pears
3 cups dry or semi-dry wine
1 1/2 cup white sugar
1 stick of cinnamon
Choose a pan into which the pears will fit with a little room to spare. In it, pour the wine and the sugar. Add the cinnamon. Simmer the wine and sugar for 10 minutes, uncovered.
Meanwhile, peel the pears, leaving the stem on. It just looks pretty that way.
Gently place the pears in the wine syrup. Cover the pot and tilt the lid to let the steam escape. Cook the pears over a low fire for 30 minutes or till tender, turning them over 15 minutes into the cooking so that they absorb the syrup all over and come out colored evenly. If you use a red wine, they will be almost burgundy.
Chill the pears and serve each one in a small bowl with some of the syrup.
Even small children like this simple fruit dessert.