Pear Almond Napoleon
Chef Michelle Lunde, Delicate Decadence, Barre, Vermont
3 cups of Merlot, Beaujolais, or Cabernet
1 1/4 cup granulated sugar
1 cinnamon stick
1/3 vanilla bean, split and scraped
1 star anise (optional)
1 fresh lemon, peeled and juiced
1/2 orange, peeled and juiced
2 Anjou pears, peeled and cored
Place all ingredients into a medium sauce pan, making sure the pears are covered with liquid. Cover, bring to a boil, reduce heat to a simmer, and poach until tender. Let cool.
Cut pears in half lengthwise, and use half per portion.