- 6 Bosc pears, peeled (see note)
- 1 bottle dry red wine, such as Merlot
- 1 cup sugar
- 2 cinnamon sticks
- 3 strips of lemon zest (use big strips for easy removal)
- juice of 1 lemon
- Coconut sorbet
- Angel Flake sweetened coconut, toasted
In a large saucepan combine the wine, sugar, cinnamon, lemon zest and juice. Bring to a boil, then reduce the heat and simmer for 5 minutes. Add the pears and simmer until cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid.
Before serving, remove the pears from their poaching liquid. Simmer the liquid until reduced by half and slightly thickened. (Discard the lemon zest and cinammon sticks).
Arrange a few pear quarters on the plate. Top it with a scoop of coconut sorbet. Spinkle with toasted coconut flakes and drizzle with reduced poaching liquid.
To toast coconut in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 350F for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly.
NOTE: For a striking presentation, serve the pears whole with the stem intact. You will need to cook them in batches (so that they can be completely submerged in the wine), otherwise, you can cut them in quarters, as pictured.