- 1/2 bottle Californian Chardonnay
- 2 Bosc pears
- 1 tbsp honey
- 2 tbsp sugar
- 4 tbsp Glasses & Grapes Cranberry Pear Balsamic Vinegar
Peel pears and set aside. In a medium pot, whisk together wine and honey. Add pears and bring to a boil. Reduce heat to a simmer and allow to cook covered for 45 minutes.
Once pears are cooked to the point that they could be easily pierced by a fork, remove using a slotted spoon and set aside.
Leave wine mixture in pot, turn up heat, bringing the wine to a boil, and whisk in the sugar and Cranberry Pear Balsamic Vinegar. Stir constantly for several minutes until mixture reduces to a syrupy consistency.
Serve pears in small bowls on top of a little pool of the raspberry-chardonnay reduction. Would be great on top of ice cream as well.
** Also works well with Glasses & Grapes Walberry Balsamic Vinegar