#8 Poached Pears

If you make only one recipe from A Feast of Ice and Fire, oh do let it be this one.  

 

Don't let the artsy ingredients shot fool you. 
I really used 3 Buck Chuck Cabernet Sauvignon for this one.

I was not able to get as many "during" shots while making this, as I was on the phone with my east-coast family for their holiday gathering while I made these.  

Where do I even begin?  I chose bosc pears just slightly under-ripe to allow some forgiveness with the poaching and simmering. I am glad I did. The syrup stained the pears a delightful color.  I poured additional syrup on the pears before serving with French Vanilla Ice Cream.

I didn't expect the reflection of the corks from the cork trivet to
show on the glass. Only pears in these glasses, nothing else.

I opted to serve the ice cream in a separate dish to allow my guests the choice of combining the flavors or keeping them separate if they wanted.  Delicious either way.

I ended up with a lot of syrup left over.  Again, I couldn't quite bring myself to toss it.  I have half an idea to use a bit of it and make a vinaigrette dressing.  I'll let you know how that works out...