The Bardic Chef: Recipe – Red Wine Poached Pears

Sometimes the forces that be give me a lot of good ingredients to work with, and I honestly felt like today was that day. A giant squid, fitting the entirety of the large room, slain and ready to be devoured in whatever fantastic seafood dish I desired? However it’s demonic. I don’t dare serve a roasted demon to an unsuspecting person in this town and watch them drop dead, or worse. The wine, however… the wine is useful.

Hail Ismark, I suppose. At least the bitch is dead.

Speak to the inn family about scouting tomorrow.


  • 1 bottle red wine
  • 6 pears, peeled
  • 1 ½ cups sugar
  • Two cinnamon sticks
  • Three cloves
  • Pinch of salt


Combine every ingredient in a pan, over a medium flame. Simmer until pears are tender, averaging half an hour. Let the pears cool within the poaching liquid itself, then slice to serve.

If syrup is desired, continue to simmer the syrup until a cup is left, and do not allow it to burn. Best served with sweet bread or a light cake.