Imagine a dessert that transforms ordinary pears into a stunning culinary masterpiece, where each bite is a symphony of rich red wine, warm spices, and delicate fruit. This elegant French dessert is not just a recipe—it's an experience that will transport you to a cozy Parisian bistro, with its deep, complex flavors and restaurant-worthy presentation. Whether you're looking to impress dinner guests or treat yourself to a sophisticated sweet, these wine-poached pears are about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 ripe pears, halved
- 2 cups red wine
- 1 cup sugar
- 1 cinnamon stick
- 2 star anise
- Zest of 1 orange
Instructions
- Prepare the pears by peeling them carefully, leaving the stem intact if possible. Cut each pear in half and use a melon baller or small spoon to remove the core and seeds, creating a clean, smooth cavity.
- In a large, wide saucepan, combine the red wine, sugar, cinnamon stick, star anise, and orange zest. Stir gently to help the sugar dissolve.
- Place the saucepan over medium heat and bring the liquid to a gentle simmer, stirring occasionally to ensure the sugar is completely dissolved.
- Carefully add the pear halves to the simmering wine mixture, ensuring they are mostly submerged. If needed, add a little water to cover the pears.
- Reduce heat to low and let the pears poach gently, turning them occasionally to ensure even cooking. Poach for approximately 15-20 minutes or until the pears are tender when pierced with a sharp knife.
- Once the pears are cooked, carefully remove them from the liquid using a slotted spoon and set aside on a serving plate.
- Increase the heat and reduce the poaching liquid, stirring occasionally, until it becomes a thick, syrupy sauce. This should take about 10-15 minutes.
- Strain the sauce through a fine-mesh sieve to remove the spices and zest, creating a smooth, glossy red wine reduction.
- Pour the warm sauce over the poached pears, ensuring they are beautifully glazed. Serve immediately, optionally garnished with a small scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Choose the Right Pears: Select ripe but firm pears like Bosc or Anjou that will hold their shape during poaching.
- Peeling Technique: Use a vegetable peeler to create smooth, even pear surfaces. Try to keep the stem intact for a more elegant presentation.
- Temperature Control: Maintain a gentle simmer, not a rolling boil. This ensures the pears cook evenly without falling apart.
- Flavor Enhancement: For extra depth, consider adding a splash of brandy or vanilla extract to your poaching liquid.
- Make Ahead: These pears actually taste better when allowed to cool in their poaching liquid, so feel free to prepare them in advance.
- Serving Suggestions: While delicious on their own, they pair beautifully with vanilla ice cream, mascarpone, or a sprinkle of toasted almonds.
- Wine Selection: Use a medium-bodied red wine like Merlot or Pinot Noir for the best flavor balance.
Nutrition Facts
Calories: 419kcal
Carbohydrates: 81g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
