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Red Wine Poached Pears
4 people
00h 15
00h 40
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Ingredients and Method
Ingredients
- 4 firm pears (Bosc or Anjou work best), peeled, stems intact
- 2 ½ cups red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
- ¾ cup granulated sugar
- 1 cinnamon stick
- 2 whole star anise
- 3-4 whole cloves
- 1 vanilla bean (split) or 1 tsp vanilla extract
- Zest of 1 orange
- 1 tbsp lemon juice
- Optional: ½ cup water (if needed)
- Mascarpone cheese, whipped cream, or vanilla ice cream & Chopped nuts for Serving
Method
- Prepare the Poaching Liquid: In the 1L saucepan, combine the red wine, sugar, cinnamon stick, star anise, cloves, vanilla bean (or extract), orange zest, and lemon juice.
- Stir over medium heat until the sugar dissolves. Bring to a gentle simmer.
- Poach the Pears: Place the pears into the 3.5L Saute pan, ensuring they are submerged in the wine mixture. (Add water if needed.)
- Reduce heat to low and simmer for 25-35 minutes, turning the pears occasionally for even coloring. The pears should be fork-tender but still hold their shape.
- Reduce the Sauce: Carefully remove the pears and set them aside.
- Increase the heat and let the poaching liquid reduce for 10-15 minutes until it thickens into a syrup-like consistency.
- Serve & Enjoy: Place the warm or chilled pears on a serving dish.
- Drizzle with the reduced wine syrup.
- Serve with mascarpone, whipped cream, or vanilla ice cream, and garnish with chopped nuts if desired.
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