Let's talk about pears. Sweet, juicy pears. They're a winter-time gift when other fruits are sparse. The bosc pear season is long, spanning most of the coldest days of the year. In the olden days, pears and citrus fruits were literally gifts, stuffed into stockings. Today, after a week (or more) of holiday dinners, desserts, and cookies, these pears are a light dessert for ringing in the new year.

The best part about this dessert (other than eating it, of course), is filling the house with the aroma of cloves steeped in honey and fruit (and, ok--you caught me, drinking the fruit and spice flavored wine that results... by the mug full). (While we're being honest... that fruity mulled wine, still steaming is really the cocktail I'll be craving on New Year's Eve!).

Citrus, Spice and Wine Poached Pears (Paleo & Vegan)

This recipe is simple and elegant all at once: a few ingredients in a pot, a bit of time, and a glimmering pear in sweet fragranced sauce. It's also totally New Year's Resolution friendly, but since it's still 2014, you can serve these babies warm with a scoop of ice cream or a dollop of coconut cream! Trust me. Go for it. You can skip the toppings next year.

Citrus, Spice and Wine Poached Pears

4 bosc pears

3 cups fruity white wine

1 cup water

2 tablespoons honey

10 whole cloves

1 cinnamon stick

1/2 teaspoon allspice

1/4 teaspoon nutmeg, freshly grated

1/4 teaspoon vanilla

1. Peel the skin from the pears. If you wish, remove the pit of the pear by cutting in from the bottom with a pear knife and removing the core.

2. Bring the remaining ingredients to a simmer in a large pot. Arrange the pears in a single layer in the simmering wine mixture. Simmer for 15-20 minutes, covered, until pears are tender (poke it with a fork to test it).

3. Remove the pears from the pot and set aside. Bring the wine mixture to a boil. Allow the wine mixture to reduce for about 20-30 minutes, or until the spices are fragrant and the liquid begins to thicken (you may need more or less time depending on the size of your pot--check on it occasionally). Once the liquid has thickened, turn off the heat and allow it to come to room temperature.

4. Serve the pears at room temperature or warm on a small rimmed plates or in bowls, drizzled with the wine sauce. Add chocolate syrup, paleo ice cream, or coconut cream.

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Have you even tried Verdejo wine? It's nutty and fruity but not too sweet. It's my new favorite summer wine, and I'm usually more of a red wine person. Verdejo with figs works well because the wine is subtle enough to let the fig flavor come through. The nuttiness of the wine is also a nice compliment to the fruit. And what's better than eating a fig straight? Eating a fig juicy with your new favorite wine. Chilled with pears, a few allspice berries, and a tiny bit of cinnamon, this is the beginning of fall in a glass – the evenings are still warm, but there’s a hint of cool breeze, and the best crops of the year.

White Wine Sangria with Figs and Pears

Published August 31, 2014 by Caitlin Sherwood

Serves: 4-6 | Total Time: 10 active minutes

Ingredients:

5 figs
1 bartlette pear
1 lemon
1 three-inch cinnamon stick
2 whole allspice berries
3 whole cloves
2 cups white wine, preferably Verdejo (A drier Sauvignon Blanc may be a good sub)
1-1/2 cup pear juice (apple juice will work in a pinch)
2 cups sparkling mineral water or peach-pear La Croix

Directions:

Wash the fruit. Half the figs, and slice the lemon into thin slices, removing seeds. Core the pear and slice it into very thin slices.
Put the sliced fruit and whole spices in the bottom of a jar or pitcher. Pour the wine and juice over fruit. Close the jar. Let the wine marinate with the fruit for at least two hours in the fridge.
To serve: Spoon fruit into glasses, pouring wine to fill half the glass, and top off with sparkling water.