chianti poached pears
chianti, sugar, lemon peel, pepper corns, bay leaf and pears = ambrosia
a bottle of chianti, a 1/2 c sugar, a large lemon peel, 12 pepper corns and 2 bay leaves go into a deep sauce pan. heat medium til the sugar dissolves, add the pear halves and simmer until pears are soft but not mushy. Remove pears, reduce liquid until the consistency of a syrup. Serve pears with drizzles syrup and vanilla gelato, or a simple creme anglaise