Red Wine Poached Pears

Red Wine Poached Pears:

• 4 whole pears

• 2 cups red wine (500 ml)

• ½ cup granulated sugar (100 g)

• 1–2 cloves

• 1 cinnamon stick

• Water, as needed to cover the pears

• 1–2 tablespoons cornstarch

• Cold water for dissolving the cornstarch

Cinnamon-Ginger Crumble:

• ¾ cup all-purpose flour (100 g)

• ¼ cup brown sugar (50 g)

• 3½ tablespoons cold butter, cubed (50 g)

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• A pinch of salt

1. Peel the pears, leaving them whole.

2. In a saucepan, combine the red wine, sugar, cloves, cinnamon stick, and pears. Add just enough water to cover the pears.

3. Bring to a boil, then reduce the heat and simmer gently until the pears are soft—about 20 minutes. Check tenderness with a toothpick.

4. Remove the pears gently and place them on a plate.

5. Continue simmering the cooking liquid until reduced and syrupy (10–15 minutes). In a small bowl, mix the cornstarch with a bit of cold water, then stir it into the reduced liquid to thicken it. Stir well.

6. Return the pears to the pot with the glaze and cook for another 1–2 minutes, turning occasionally to coat them.

7. To make the crumble: In a bowl, combine the flour, brown sugar, cinnamon, ginger, and a pinch of salt. Add the cubed cold butter and work it with your fingers until it forms a crumbly texture.

8. Preheat the oven to 350°F (180°C). Spread the crumble mixture on a baking sheet and bake for 20 minutes, stirring every 10 minutes for even browning.

9. Serve the warm poached pears with the spiced crumble. Optional: add a scoop of vanilla ice cream.