A few Friday nights ago, after a too-long hiatus, my wine club reconvened. This crisp evening, we sipped Rieslings from around the world, gathered around a chiminea, talked, laughed, snacked, and reconnected. Bliss. Besides a bottle of Dr. L Riesling (tasty, only slightly sweet), we brought this delectable tart, made with farmers' market pears soaked in a bottle (an entire bottle!) of shiraz.
I just love the facets here, so very jewel-like. I prepared the pears Thursday night, and allowed them to soak overnight in their poaching syrup.
By Friday afternoon, the wine had seeped in, creating a gorgeous deep blush, and an extra-boozy flavor.