with Pistachio Ice Cream

Now this is a sexy dessert! Starting with the pears' undulating shapes and the deep maroon color of the sauce, this dish is as stunning to behold as it is good to eat. It's best when prepared the night before and stored in a jar in the fridge. That way the pears absorb the red wine and get a full dose of its color and flavor. The pears should be ripe but slightly firm, not too soft. As an alternative to the pistachio ice cream, serve with Chocolate Pot de Crème or vanilla ice cream.

Ingredients

• 4 large ripe bosc or bartlett pears, skinned
• 1 (750-milliliter) bottle red wine (cabernet sauvignon, merlot, or other fruity full-bodied red)
• 1 cup port
• 1 cup sugar
• 2 strips of lemon zest
• 2 strips of orange zest
• 2 cloves
• 2 cardamom pods
• 1 cinnamon stick
• 1/2 tablespoon whole black peppercorns
• 2 slices peeled fresh ginger
• 1 pint pistachio ice cream

Instructions

1. Place all the ingredients except the ice cream in a deep pot, making sure the pears are fully submerged in the liquid. Bring to a boil over high heat, reduce the heat to medium-low, and simmer until the pears are just tender but not soft, 30 minutes. Test the pears for doneness by carefully piercing them with a paring knife: They should be soft and tender, and the knife should slip in and out without pulling apart the fruit.

2. Remove the pot from the stove and allow the pears to cool in their liquid. Once cool, cover the pot and place it in the refrigerator for at least 2 hours. (Alternatively, transfer the pears to a bowl or jar, cover, and refrigerate overnight.)

3.To serve, remove the pears from the pot with a slotted spoon, and allow them to drain upright on paper towels. Place them in small serving bowls, divide the liquid equally among the bowls, and serve with pistachio ice cream.

Other Fruit Recipes

Baked Apples
Confit of Vanilla-Infused Pineapple
Kiwi Marinated in Passion Fruit
Lemon Sorbet
Marinated Bananas
Marinated Grapefruit
Roasted Pineapple