Pinot Noir Poached Pears with Vanilla Bean Ice Cream
6 Bartlett or Anjou Pears peeled
1 Bottle Pinot Noir
3 clove pieces
2 cups Sugar
1.5 cups of Water
In a 2-3 qt SS# pot bring to a Boil, the wine, clove, sugar and water, place pears in and reduce heat to low-medium and poach the pears for 25 minutes.
Remove pears and cloves, reduce liquid to half or until you can coat a spoon or very syrupy.
Arrange pears in center of bowl with ice cream, and top with 3 tablespoons of reduced syrup.