It happens to the best of us. You drink too much red wine and then are left with the problem of what to do with the remnants that have gone past their best after a week exposed to air. There are a few options to consider:
A) Buy a starter culture and make your own vinegar
B) Dig up a recipe to make some poached pears in red wine
C) Pour them down the sink
D) Serve the remaining wine to your housemate who may not even detect the difference…
OK…I may have done option D once (I am so sorry, Lauren), but I will more often than not opt for option B. Here is what I do.
CLASSIC POACHED PEARS RECIPE
2 cups red wine
2 cups water
3/4 cup sugar
1 cinnamon stick
2 x 5cm pieces orange rind
6 beurre Bosc pears, peeled, stalks intact
Place the wine, water, sugar, cinnamon, clove and orange rind in a saucepan over medium-low heat, stirring until the sugar is dissolved. Simmer for 5 minutes then add the pears. Simmer, covered, for 30 minutes, turning the pears occasionally. Remove from the heat, remove the lid and allow the pears to cool in the pan. For an intense red colour, refrigerate the pears for a few hours or overnight in the red wine syrup. To serve, place the pears on plates with a little of the syrup and a side of vanilla bean ice-cream drizzled with a splash of Pedro Ximenez sherry. Seat yourself comfortably and eat. It will serve 6.
Recipe courtesy of Donna Hay.