Ingredients
Pears
- 4 firm ripe pears (Bosc or Anjou work best)
- 1 bottle (750 ml) dry red wine (Merlot, Cabernet Sauvignon, or Shiraz)
- ½ cup sugar (adjust for sweetness)
- 1 cinnamon stick
- 2–3 whole cloves
- 1 star anise (optional, for aroma)
- 1 strip orange peel or lemon zest
- 1 tsp vanilla extract (or ½ vanilla bean, split)
- 1 tbsp honey (optional, for glaze finish)
Crema de Dulce de Leche Topping
- 1 cup heavy cream (cold)
- ½ cup dulce de leche (preferably Argentine style)
- ½ tsp vanilla extract (optional)
- Pinch of salt (optional, enhances flavor)
Directions
- Peel the pears, keeping stems intact. Slice a thin layer off the bottom of each pear so they stand upright.
- In a medium saucepan, combine red wine, sugar, cinnamon, cloves, star anise, and orange peel. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Gently place pears into the wine mixture. Simmer uncovered for 25–30 minutes, turning occasionally so they cook and absorb color evenly. The pears should be tender but not mushy.
- Remove pears carefully and set aside. Boil the remaining liquid until reduced to a syrupy consistency (about 10–15 minutes). Stir in vanilla and honey if desired.
- In a medium bowl, whisk the dulce de leche with 2–3 tablespoons of the cream until smooth and silky. In a separate bowl, whip the remaining cream to soft peaks. Gently fold the dulce de leche mixture into the whipped cream until fully incorporated and smooth. Add vanilla and salt if using. Refrigerate for 20–30 minutes before serving for the best texture.
- Place each pear on a dessert plate with a dollop of Crema de Dulce de Leche Topping and drizzle with the red wine reduction. Serve warm or chilled.
Yield: 4-8 servings