Pears Poached in Red Wine
November 19, 2009 at 1:40 pm | In Desserts, Flexitarian, Food, Holiday cooking, Recipes, Vegetarian, cooking, dessert, photography | 7 CommentsTags: 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.
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yummy!
check out my food blog and tell me what you think:
http://thegodscake.wordpress.com
Michael
Comment by Michael — November 20, 2009 #
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 #
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 #
[...] 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 « Angelnina’s Cottage | homemadechristmasgifts — November 21, 2009 #
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 #
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 #
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 #