This simply beautiful dessert satisfies in any season! Use Riesling if you like your desserts very sweet; otherwise, chardonnay is a fine choice.
Serves 8
Ingredients
• 1 bottle (750 ml) white wine
• Zest of 1 lemon, shaved off with a vegetable peeler in strips
• 8 whole cloves
• 2 whole cinnamon sticks
• 1 cup sugar, divided
• 4 Bosc pears, peeled, halved lengthwise, seeds scooped out
• 1 pint strawberries, hulled and halved
• 1 teaspoon vanilla
• 8 sprigs fresh mint
1. Combine the wine, lemon zest, cloves, cinnamon sticks, and 1⁄2 cup sugar in a large (4–5 quart) pot; bring to a boil. Reduce heat to a simmer and add the pears, arranging them so they are mostly submerged. Cover tightly and cook slowly for 5 minutes; remove from heat and leave to steep 20 minutes. Chill.
2. In a blender, combine the strawberries, remaining 1⁄2 cup sugar, and vanilla. Purée until smooth, adding a few drops of water if necessary to get things started.
3. Spoon the sauce onto dessert plates to form small pools midplate. Serve the pears cut-side down atop the sauce, garnished with mint sprigs at the stem end.
