As poached pears in wine is such common fare, one could be excused for not knowing the origins for this elegant dessert lie in Markham. Crisp, mildly sweet pears are soaked in a rich spiced confit and served hot, warm or cold as the guest prefers.

Ingredients

Half a cup of sugar

One piece of orange peel

Eight to ten whole cloves

One stick of cinnamon

Two cups of red wine

Half a cup of water, or the juice of an orange

Paste from one vanilla bean

Half a cup of raspberries, pitted sour cherries or blackberries

Three to six medium-sized pears

Directions

Place all ingredients except pears in a large, heavy-bottomed pot. Bring the red wine to a simmer while stirring to dissolve the sugar.

Once the wine comes to a simmer, strain the liquid to remove seeds and fruit pulp. Discard the seeds and fruit pulp, but keep the cloves, orange peel and cinnamon and add back into the pot along with the liquid.

Peel the pears when the poaching liquid is ready and lower into the pot.

Let the pears poach in the liquid on medium-low heat at a simmer for twenty to twenty-five minutes. Rotate the pears every five minutes to ensure they poach evenly on all sides.

Once the poaching is complete, remove the pot from heat and allow to cool. Before serving, remove the pears from the liquid.

Heat the liquid in the pot and bring to a simmer until thickened into a syrup. Thin out with water if too thick.

Serve with syrup and a dollop of cream or iced cream.

Notes

The original recipe calls specifically for locally grown Markham pears and a rich, Antivan red. Other pears and Orlesian wine may, of course, substitute.