What could be more seasonal than a perfect fall poached pear? One of nature’s perfectly sweet fruits, a pear “pairs” perfectly with a variety of wines. We’ve included a classic poached recipe below, using red wine, but try using a white wine (or a sparkler) with some ginger and lemon for another variation!
Poached Pears in Red Wine
Prep time: 5 minutes
Cook time: 20 minutes
Cook method: Poach
- 1 bottle red wine
- 1 1/2 c. sugar
- 1 c. water
- one orange
- 1 stick cinnamon
- 4 cloves
- 4 pears (not overripe)
1. Juice the orange and peel the zest, leaving the peel in large pieces. Mix everything but the pears in a saucepan just large enough to hold the pears. Bring to a simmer, dissolving the sugar.
2. In the meantime, peel the pears whole, leaving the stem. Place the pears in the poaching liquid and cover. Simmer gently, turning them once as necessary, for about 20 minutes.
3. Remove the pears from the liquid, and set to cool. Strain the liquid to remove the cinnamon, zest, and cloves, then return to saucepan. Increase the heat and cook the poaching liquid until reduced and slightly thickened. Let cool, then pour over the pears and place in the refrigerator for 6 to 8 hours, turning the pears occasionally.
4. To serve, cut the pears in half, and core using a spoon or melon baller. Serve the half-pear in its entirety, or slice it an fan the slices. Drizzle with the syrup and serve on its own or with some vanilla ice cream.
By Peg Kern
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