A chunky version of salas verde great for dipping tortilla chips or on the side of meats. Blended a little smoother it makes a great enchilada topping. For those of us who are not anosmiacs use caution with too many jalapeños.
Combine your wine, honey, sugar and dried cranberries in a pan deep enough so the pears will be covered.
Stir well and bring to a boil for two minutes. Carefully add your pear halves, reduce heat and allow to simmer. Turn your pears if they aren’t completely covered.
Test the firmness after five minutes with the tip of a small knife as they cook. Softer varieties of pears will not take as long as a cooking pear.
When your pears reach your desired tenderness remove them along with the cranberries with a slotted spoon and set them aside. It’s not necessary to catch all of the cranberries.
Return your poaching liquid to a boil and reduce it until it thickens into a syrupy consistency. As it starts to get thick remove the cinnamon stick.
Plate two halves per person, drizzle with your wine reduction and sprinkle the cranberries around. Top with slivered almonds
The toppings are important so don’t skimp on extra cranberries or almonds. Think crunch. Anosmiacs will not notice things like the cinnamon.
You can also add chunks of dark bitter chocolate and toasted pumpkin seeds
If you are cooking for yourself then you can skip the cinnamon
This will work for poaching a whole pear if you’d like a more visual presentation. Peel your pear leaving the stem attached. Slice the bottom end flat so your pear will stand upright when you plate it.
Really soft pear varieties will release a lot of juice into your wine reduction as it’s poaching. This will dilute the dark dramatic color some pears show in photos you see. If you want a dark vibrant looking pear use a barely ready cooking variety of pear.