Pears Poached in Red Wine

November 19, 2009 at 1:40 pm | Posted in cooking, dessert, Desserts, Flexitarian, Food, Holiday cooking, photography, Recipes, Vegetarian | 9 Comments
Tags: cooking, dessert, Food, fruit, fruit dessert, How to Cook Everything, Mark bittman, pears, poached pears, poached pears in red wine, poaching

I’ve eaten a few poached pears in my life, but none like the one I ate in Napa Valley while on vacation with my husband.

The hotel we stayed in offered brunch every morning, and it was there where I discovered the beauty of fruit mixed in wine.

This is a simple recipe. Play with it.

Next time, I will experiment with cloves.

I used a Merlot for the red wine.

Pears Poached in Red Wine

Adapted from “How to Cook Everything” by Mark Bittman

Time: Overnight , largely unattended.

A light simple and classic dessert. Use not-quite-fully-ripe Bosc Pears if at all possible.

4 Bosc pears, ripe but not mushy

1 1/2 cups water

1 1/2 cups red wine (I used Merlot)

3/4 cup sugar

1 lemon, sliced

1 cinnamon stick

1- Peel pears; use a melon baller to remove the core from the blossom end, leave the stem on. (I did not, I halved the pears and removed the cores. I preferred halves to wholes.)

2- In a medium saucepan. Bring water, wine, and sugar to a boil. Turn heat to med-low and add the lemon slices, cinnamon stick, and pears. Cover pan, simmer until pears are very tender, at least 20 minutes.

3- Remove pears to a bowl and continue to cook the sauce, over med-high heat until it reduces by half and becomes syrupy. Strain syrup over pears and refrigerate overnight.

4- Serve chilled pears whole, with little of the syrup poured over them.

These would be excellent for the holiday table.

Rate this:

Like this:

Be the first to like this post.

9 Comments »

RSS feed for comments on this post. TrackBack URI

yummy!
check out my food blog and tell me what you think:
http://thegodscake.wordpress.com

Michael

Comment by Michael— November 20, 2009 #

Reply
I actually don’t think I’ve ever had a wine poached pear before! I should take note of this recipe!

Comment by Jessica— November 20, 2009 #

Reply
- If you like pears and wine, you can’t go wrong. I’m going to try a different recipe this weekend–maybe white wine or port.
  Thanks for visiting
  
  Comment by angelnina— November 21, 2009 #
  
  Reply
[...] I used a Merlot for the red wine. Pears Poached in Red Wine. Adapted from âHow to Cook Everythingâ by Mark Bittman. Time: Overnight , largely unattended. A light simple and classic dessert. Use not-quite-fully-ripe Bosc Pears if at all …Continue [...]

Pingback by Pears Poached in Red Wine Â« Angelnina’s Cottage | homemadechristmasgifts— November 21, 2009 #

Reply
I have always wanted to poach pears in wine and have never gotten around to it. Thanks for the nudge. This time of year is perfect for a beautiful poached pear dessert.

Comment by Penny— December 3, 2009 #

Reply
- Thank you! They really are perfect for this time of year, and they make a lovely presentation. I’m making more!
  
  Comment by angelnina— December 5, 2009 #
  
  Reply
Ironically enough, I was looking for a poached pear recipe today. I will have to give this one a try. It’s amazing what poaching can do to a so-so fresh pear.

Comment by Thomas— December 31, 2009 #

Reply
- Hope you enjoyed your poached pears Thanks for dropping by.
  
  Comment by angelnina— March 25, 2010 #
  
  Reply
Seems delicious. Love it! Thanks.

Comment by Kokteyl— March 24, 2010 #

Reply

Angelnina’s Cottage