Some recipes have a timeless appeal, and are reinvented over decades, even centuries. Pears poached in sweetened wine are one of the oldest confectionery treats. Dating back to Medieval Europe, pears were looked on more favorably than apples and often cooked in honeyed red wine with spices. Our version of Red Wine Poached Pears is a simple and easily adaptable dessert redolent with rich warming spices, evoking the vibrant hues of autumn. Poached Pears make a unique topping to an ice cream Sunday, and we like to serve them with red wine sauce and homemade caramel. If you have pears leftover, try our Salted Caramel & Pear Bread Pudding.

A pastel-hued Cuban diner in Philadelphia was the site of my last fragrant bowl of Ropa Vieja, and I have been plotting to recreate this succulent dish ever since.  For me, nothing compares to a slow braised, big flavored, meat dish swimming in a pungent, aromatic sauce. This is my protein paradise!