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1 1/2 cups fruity red wine
1/2 cup sugar
1 cinnamon stick
1 long strip lemon zest
1/2 vanilla bean, split lengthwise, and seeds removed
2 pounds pear (4 medium) peeled and cored
1. Bring the wine, sugar, cinnamon stick, cloves, lemon zest, vanilla bean and seeds to a boil in a medium saucepan, stirring occasionally, until the sugar dissolves completely, about 5 minutes.
2. Add the fruit to the pan, turn off the heat, cover, and set aside until the mixture cools to room temperature, about 30 minutes.
3. Remove the vanilla bean, cloves, cinnamon stick, and zest and refrigerate until well chilled, at least 2 hours. To serve, spoon portions of the fruit and syrup into individual bowls.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927