- Jewish Learning
This is a delicious way to utilize hard pears. Using red wine results in an attractive red color.
6 to 8 firm pears with stems attached
lemon juice for rubbing
1 (3-inch) Gefen Cinnamon Stick
Cut off a small slice from the bottom of each pear. Leaving the pears whole and the stems intact, scoop out the core (a melon baller works well).
Peel the pears and rub with lemon juice to prevent discoloration.
Combine the wine, sugar, lemon juice, cinnamon, and rind in a large non-reactive saucepan. Stand up the pears in the wine mixture.
Bring to a boil, cover, reduce the heat to low, and simmer until tender but not mushy, 15 to 30 minutes depending on the size, ripeness, and variety of the pears.
Remove from the heat, uncover, knock over the pears and let cool in the cooking liquid, occasionally turning the pears for even coloring.
Cover and refrigerate.
Serve the pears in the cooking liquid.
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