Saturday dessert: pears poached in red wine

A dessert based on a recipe from Kaltenbach: bring 700ml of red wine (I used an Epesses Rouge which is a mixture of pinot noir and gamay, according to the recipe I should have used pure pinot... ah well) to a simmer with 100g sugar, three cloves, and a cinnamon stick. Let simmer for a 5-10 minutes until the sugar is dissolved and it has reduced a bit. Add four pears that have been peeled but that still have the stems attached. Simmer until the pears are soft. Remove the pears to a bowl, increase the heat, stir in a Tbs of rasperry jelly, and reduce the wine syrup by a factor of two. Strain the syrup over the pears and let them stand in it until serving time.

Really nice stuff.

Note for the future: this would be nicely complemented by a bit of black pepper added a minute or so before straining the syrup.