What SHOULD I have done with....
I poached pears in white wine tonight and as I was pouring the cup or so of white wine leftover from the poaching down the sink, I said to myself "Self, could you have used that pear scented wine for something?"
I think it would be nice to use over chicken or a pork tenderloin.
Made into a syrup to use over a good ice cream or cake.
Save the juice, and make more poached pears to serve as as Poires Helene. That's just basically pears in the bottom of a clear dish, topped with whipped cream and then covered with a "skin" of dark chocolate (like hot fudge sauce). The chocolate goes on fairly warm, and then the assembled dessert is chilled. I mix melted bittersweet chocolate with the warm,winey pear juice to thin and sweeten it, adding sugar to the pear juice first if needed. I don't have a recipe, I do it by feel and taste, just make sure the chocolate will be soft enough to spoon cut after chilling, you don't want your dinner guests hammering away on it. This is a pretty, impressive, and very tasty dessert that can be assembled at least several hours ahead of time. And if there's still a lot of juice left, use it as the liquid in any sweetened cake or bread, like cranberry loaf or even zucchini loaf...