Description
A simple and elegant dessert, these poached pears in red wine are a classic crowd pleaser, perfect for cold winter nights or as a fancy dish.
Ingredients
Units
Scale
- 1 3/4 cups (400 ml) red wine (e.g., Merlot)
- 1 3/4 cups (400 ml) water
- 1 cinnamon stick
- 1/4 tsp powdered cardamom
- Finely grated zest of 1/2 orange
- 1 vanilla bean pod, split and seeds scraped
- 2.8 oz (80 g) brown sugar
- 1 tbsp honey
- 4 firm pears, peeled with stems intact
Instructions
- In a large saucepan, combine the red wine and water. Add the cinnamon stick, cardamom, orange zest, vanilla bean seeds and pod, brown sugar, and honey. Stir to combine.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 5 minutes to allow the flavors to meld.
- Meanwhile, wash and peel the pears, leaving the stems intact. Slice a small amount off the bottom of each pear so they can stand upright.
- Carefully place the pears into the simmering liquid. Cover the saucepan and poach the pears for 15-20 minutes, turning occasionally, until they are tender but still hold their shape.
- Once the pears are cooked, remove them from the saucepan and set aside.
- Increase the heat to medium-high and continue to simmer the poaching liquid until it reduces to a syrupy consistency, about 10-15 minutes.
- Serve the pears warm, drizzled with the red wine syrup. Optionally, garnish with additional orange zest or a dollop of whipped cream.
Notes
Use firm pears for the best texture. The red wine syrup can be used for other fruits or as a sauce for cakes. Store leftover pears in the syrup in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 pear with syrup
- Calories: 250
- Sugar: 40
- Sodium: 5
- Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 1
- Cholesterol: 0