Ingredients:
2 Tbsp. Extra Virgin Olive Oil
1 large red onion, finely chopped
1 c. dry red wine
1/4 c. Cinnamon Pear Balsamic
2 whole New Mexican red chilis
1 cinnamon stick
2 star anise
3 pears, peeled, seeded and halved
2 Tbsp. cold, unsalted butter
sea salt and freshly ground pepper to taste
3 Asian pears, peeled, seeded and diced
2 Tbsp. Extra Virgin Olive Oil
1 large red onion, finely chopped
1 c. dry red wine
1/4 c. Cinnamon Pear Balsamic
2 whole New Mexican red chilis
1 cinnamon stick
2 star anise
3 pears, peeled, seeded and halved
2 Tbsp. cold, unsalted butter
sea salt and freshly ground pepper to taste
3 Asian pears, peeled, seeded and diced
Heat oil in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the wine and cook until reduced. Add the Cinnamon Pear Balsamic, chilies, cinnamon, anise, and pears, and cook until reduced by 1/2. Strain the sauce into a clean saucepan and cook to a sauce consistency that can coat the back of a spoon thickly. Remove from the heat, whisk in the butter and season with salt and pepper, to taste. Toss with remaining diced Asian pears.
