What You Need:
- half a pear per person (ripe)
- dry red wine enough to cover the pears in a pan (you can find cabernet sauvignon and merlot at very reasonable prices)
- about 1 tablespoon of sugar per pear
Gather the ingredients.
Peel the pears and cut them in half.
Take out the core and seeds with a small spoon, knife or with the tip of a vegetable peeler.
Put the pears in a saucepan - round part down or the pears will float.
Put enough wine to cover the pears. I used only one pear and half a bottle of wine in a small pan.
Put the sugar.
Bring it to a boil.
When it boils reduce heat to the lowest setting and let it simmer for 40 minutes. The pears should be soft and a fork should easily pierce them.
Carefully remove the pears from the pan with a slotted spoon and reserve.
Turn up the heat and let the wine boil until it reduces to about 1/3. You will have a thick syrup. Mine took 15 minutes but the time really depends on the amount of red wine you use.
To serve it cut the roundest part of the pear to make the pear sit flat on the plate. Place the bit you cut by the pear. This makes it easier to put the ice cream on top.
Place a one scoop of vanilla ice-cream in the middle of the pear.
Pour the wine syrup over the ice-cream.
Top it with shaved chocolate and if you like you can add a wafer or biscotti.
You can serve hot or store the pears with the syrup in a covered container.
The color and texture of pears vary. In general pears are ripe when they are mostly firm and slightly soft at the top.