Red Wine Poached Pears (serves 4)

        From Bullcityfood.com

• 1 750 ml bottle dry red wine (I used Merlot)
• 2 cups sugar
• 2 cups water
• 2 tsp grated orange peel
• 1/2 cup orange juice (from 1 orange, zest before juicing)
• 1 tsp ground cardamom
• 1 cinnamon stick
• 4 firm pears, peeled, stems left intact
• 1 pint vanilla ice cream

In a large pot, combine everything but pears and ice cream.

Stir over medium heat until sugar dissolves and mixture begins to simmer.

Add pears and simmer slowly until pears are tender when pierced with a knife, but not falling apart, about 35-40 minutes. If liquid is boiling, turn heat to low.

Transfer pears to a plate and set aside.

Boil liquid until it has reduced to 3 cups, about 30 minutes.

Once pears have cooled, cut in half and scoop out cores with a melon baller or small spoon. (You could leave them whole but that makes them a little harder to eat).

If making ahead, store pears in poaching liquid in an airtight container in the refrigerator.

Heat pears and liquid over medium-low heat until warmed through.

Serve 2 halves to each person with a scoop of ice cream with extra liquid drizzled over.

Save the extra poaching liquid to serve over ice cream another night.