Rich in resveratrol and as smooth as velvet, a Willamette Valley Pinot Noir could well be considered one of the best. And while some might see it as disrespectful to use such a beautiful bottle for cooking, there’s an easy solution: get a second bottle to sip while you splurge on this simple but sexy dessert!
Paleoista’s Perfectly Poached Pinot Pears
- In heavy-bottomed pan, arrange pears standing up. Cover pears with wine, and add all spices except nutmeg.
- Bring wine to a boil, then immediately reduce heat to simmer. Cover pan with a circular piece of parchment paper, and let pears simmer for about 40 minutes.
- Let pears cool slightly, then serve with nutmeg sprinkled on top and a cinnamon stick in the center.