You’re officially an apple, complete with muffin top and belly roll.
On the upside, you still have some love for the pear.
So treat yourself and others to this simple, Asian-inspired dessert courtesy of Uptown’s Steel Restaurant & Lounge.
Wine Poached Pears with Cinnamon Ice Cream
8 cups water
4 cups pinot noir
2 cinnamon sticks
3 star anise
5 whole cloves
1 cup sugar
Pinch of salt
1 tbsp. orange zest
4 firm Bosc pears, peeled, cored, and halved lengthwise
1. Bring the first eight ingredients to a boil, then simmer for 10 minutes.
2. Add the pears and poach for 15-20 minutes until tender. Remove the pears and cool.
3. Reduce the poaching liquid until it is a light syrup consistency, then strain.
4. Cut the pears lengthwise into strips and fan them out on a plate. Drizzle the syrup on top. Serve with cinnamon ice cream.
Just don’t, you know, go bananas.
Had your fill of cooking? Try other scrumpt dishes at Steel Restaurant & Lounge, 3102 Oak Lawn Avenue, suite 100 (214-219-9908 or steeldallas.com).