Poached Pears in Pinot Grigio & Raspberry Jam

1 bottle Pinot Grigio

1 ¾ cup sugar
4 Tbsp lemon juice, divided
¼ cup honey
1 cinnamon stick
1 teaspoon vanilla
Rind of 1 orange, zest with apple peeler
1 sprig rosemary, bruised
Pinch of black pepper and salt
8 small-sized fruit, partially peeled
2 tablespoons seedless raspberry jam

Directions:

In a large stock pot, combine wine, sugar, 2 Tbsp of lemon juice, honey, cinnamon stick, vanilla, orange rind, rosemary, black pepper and salt. Bring to a slow boil.

Meanwhile, fill a large mixing bowl with cold water and 2 Tbsp of lemon juice. Peel the pears living just a little skin for color and soak in the water and lemon mixture. This will prevent them from turning brown.

Once the wine reaches a slow boil, gently place the pears inside the stockpot. Simmer for about 15-20 minutes or until the pears are just tender but not mushy. Every so often, use a spoon to baste the pears that are not completely submersed in the wine mixture.

Remove the poached pears from the heat and reserve. Reduce the wine mixture until it becomes thick and syrup-like. Add the raspberry jam and cook for about 1-2 minutes.  Plate the pears and drizzle sauce on top.

I made this dish last night during my class.  It was a wonderful finish to a tapas cooking class. I personally enjoyed eating the large pieces of orange rind more than the pears.  The pears were still a bit crispy, smooth, and the wine syrup was deliciously magnificent. The students commented how easy this dish was to make.

You can substitute Pinot Grigio with your favorite wine.