Poires au Vin Rouge
Pears Poached in Spiced Red Wine: Original, refreshing and elegant, this delicious dessert is one of the easiest to prepare and, most of all, it is quickly made and impossible to do poorly ! You will like in this recipe the lovely combination of a fruit sherbet and pears cooked in red wine… from Culinary Adventures in Provence & the Cote d’Azur.
Preparation: 15 min.
Cooking time: 15-20 min.
- 8 ripe pears, Passe Crassane, or firm pears
- 1 bottle of Côtes- du-Rhône-Villages or any good red wine
- 1 cup (225 gr.) sugar
- 1 cinnamon stick
- 2 or 3 cloves
- 1 large orange, peeled (for the julienne) & sliced
- 1 teaspoon whole black pepper
A) With a potato peeler, peel the pears, but keep the stems.
B) Peel off carefully the zesty surface of the orange rind and cut it in very fine strips (you obtain a julienne).
C) Cut the orange in nice slices.
D)Blanche the orange julienne in boiling water for 1 minute. Remove from water and reserve.
E) Pour the wine in an enamel pan with all the ingredients (but the orange julienne and slices) and place the pears in it. Simmer covered for 15 minutes or until tender. Turn gently the pears from time to time so that they color evenly. Prick one pear with a thin knife to test for doneness. Remove pears and cool them in the refrigerator.
F) Add now the slices of orange and the rind julienne in the cooking juice and reduce over medium heat until it turns to syrup.
Winter variation: Don’t chill the wine syrup (step G). Serve it hot with the cold pears and add, eventually, vanilla ice cream.
G)Remove the slices of orange and the julienne. Reserve. Pass the wine syrup through a colander and chill it the in the refrigerator.
H) Spread evenly some wine syrup on each serving plate, place one pear on each of them. Spoon 1 or 2 tablespoons of wine syrup over each pear. Decorate the top of each pear with a mint leaf and arrange nicely on the plate some julienne, and (optional) one slice of orange.
Suggestion : add a nice scoop of any fruit sherbet.