Vegan vanilla ice cream or coconut whipped cream for topping, optional
Instructions
Place the wine, orange juice, water, cane sugar, cloves, cardamom pods if using, orange zest, cinnamon stick, star anise, and vanilla bean into a saucepan. Mix and bring to a gentle simmer.
Place pears into saucepan carefully on their sides, making sure they are mostly covered with the liquid.
Bring the saucepan to a low simmer, cover the saucepan, and simmer for approximately 20 to 30 minutes, until the pears are tender. While they are cooking, gently rotate them every few minutes with a slotted spoon.
Remove the saucepan from the stove top when they are cooked through yet firm; test a pear with the tip of a paring knife, there should be no resistance. Carefully pick the pears up by their stems and place them in an airtight glass container once they're cool. Strain the red wine syrup if you used vanilla bean and cardamom pods and pour it into the container with the pears, and refrigerate. Occasionally turn the pears.
The next day, before serving, set the pears aside and cook down the red wine syrup for 15 to 30 minutes in a small saucepan at low-medium heat, until it reduces by half or a little more. Test for thickness with a spoon. When it's ready, let it cool before serving, or refrigerate.
Serve half a pear in a bowl per serving and spoon the poaching liquid over the pears. Add vegan vanilla ice cream or coconut whipped cream if desired.
Notes
You may slice the pears in half before poaching and serve half a pear per person.
If you prefer, you can cut the pears in half lengthwise and core them before poaching them. They will likely cook faster, check them for doneness with a paring knife at around 10 minutes of simmering time.
If you wish to serve a whole pear per serving instead of half a pear, this recipe will serve 4.