3 to 4 bosc pears
1 cup sugar
2/3 cup water
1/3 cup red wine
NOTE: If you don’t want to use red wine, you can use 1 cup of water and 3 tablespoons vanilla (versus the 2/3 cup water and 1/3 cup red wine.)
You will need 3 to 4 bosc pears like this one - preferably a little on the ripe side.
With a potato peeler, peel off the skin. Leave the stem attached.
With a strawberry huller (or a small spoon) scoop out the core and the seeds from the bottom of the pear.
In a small pot, add 1 cup sugar, 2/3 cup water, and 1/3 cup red wine. Put over medium high heat and stir until sugar is dissolved.
Lower the heat to just below medium, and add pears.
Cover and cook for 15 to 20 minutes turning the pears as needed.
When pears are soft enough to easily pierce with a fork, remove them to a plate. I use a fork or tongs.
Turn up the heat to medium high again and stir until red wine mixture is a thin syrup.
With a laddle, pour syrup onto a plate and place pear on top - like in this photo.
You better eat your pear fast, because they will be going...