CategoryChefs Choice, Desserts, Pear
A sophisticated French-inspired dessert featuring ripe pears poached in a spiced red wine reduction until tender and jewel-toned. Served warm or chilled, they’re an impressive finale to any meal.
Ingredients
4 firm, ripe pears (Bosc or Anjou work best), peeled, stems intact
1 bottle dry red wine (like Merlot or Cabernet Sauvignon)
¾ cup granulated sugar
1 stick cinnamon
3 whole cloves
2 star anise
1 strip orange peel (use a vegetable peeler)
1 tsp vanilla extract
½ vanilla bean, split
Prepare the poaching liquid
1
- In a large saucepan or Dutch oven, combine the red wine, sugar, cinnamon stick, cloves, star anise, orange peel, and vanilla.
- Bring the mixture to a gentle boil over medium-high heat, stirring to dissolve the sugar.
Add the pears
2
- Carefully place the peeled pears into the wine mixture. If the wine doesn’t fully cover them, tilt the pan occasionally or gently rotate the pears while poaching.
- Reduce heat to a gentle simmer and cover partially with a lid. Simmer for 30–35 minutes, or until the pears are fork-tender and richly colored.
Reduce the sauce
3
- Once the pears are done, transfer them carefully to a serving dish using a slotted spoon.
- Increase the heat and reduce the poaching liquid to a syrupy consistency (about 10 minutes). Strain to remove the spices.
Serve
4
Serve the pears warm or chilled, drizzled with the red wine syrup. Garnish with a cinnamon stick, zest curl, or a scoop of vanilla ice cream or mascarpone if desired.
Chef’s Tips
5
-
The pears can be poached a day ahead and kept in the poaching liquid in the fridge for deeper color and flavor.
-
The sauce reduction is essential—don’t skip it. It intensifies the flavor beautifully.
Ingredients
Ingredients
4 firm, ripe pears (Bosc or Anjou work best), peeled, stems intact
1 bottle dry red wine (like Merlot or Cabernet Sauvignon)
¾ cup granulated sugar
1 stick cinnamon
3 whole cloves
2 star anise
1 strip orange peel (use a vegetable peeler)
1 tsp vanilla extract
½ vanilla bean, split
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