We’re not going to kid ourselves: Fruit for dessert is normally a snooze-fest. Unless it’s simmered in an entire bottle of rosé and served with plenty of whipped cream. Then it’s the best dessert in the universe.
1 bottle dry rosé wine
½ cup sugar
1-inch piece fresh ginger, peeled
1 vanilla bean, split lengthwise
6 pears, peeled
Whipped cream, for serving
1. In a large pot, bring the rosé wine, sugar and ginger to a simmer. Scrape in the vanilla seeds; discard the pod. Stir until the sugar dissolves.
2. Gently lower the pears into the liquid, adding water if needed to make sure they are fully covered.
3. Simmer until the pears are very tender, 20 to 25 minutes. Remove the pears from the liquid and cool completely.
4. Bring the liquid to a boil and cook, uncovered, until it reduces to about ¾ cup of syrupy liquid.
5. To serve, place each pear on a small plate. Pour 2 tablespoons of the syrup over each pear and serve immediately with whipped cream.