This festive and easy 25 minute recipe combines small Seckel pears with rosé wine, spices, and a touch of lemon for an elegant dessert that's topped with syrup and cream.
Add in peeled pears. Let poach for 10 – 15 minutes or until tender. You can poke them with a small paring knife and it should easy slide in with minimal resistance.
Once pears are done cooking carefully remove them and set aside while you reduce the poaching liquid to a syrup. Bring it up to a boil and let it reduce by about two thirds.
Sliced pears in half and scooped out the seeds and core. Arranged on a dish and topped with the syrup. Add chopped pistachios and a generous drizzle of heavy cream.