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Poached Pears in Red Wine Recipe

French · Dessert · 40 min total

Elegant poached pears simmered in spiced red wine, perfect for a sophisticated dessert or holiday entertaining.

Ingredients

• 4 firm but ripe Bosc pears, peeled, stems intact
• 1 bottle (750 ml) dry red wine, such as Merlot or Pinot Noir
• 1 cup granulated sugar
• 1 cinnamon stick
• 2 star anise
• 1 vanilla bean, split lengthwise
• 1 strip orange zest (3 inches)

Instructions

1. In a large saucepan, combine red wine, sugar, cinnamon stick, star anise, vanilla bean, and orange zest. Bring to a boil over medium-high heat, stirring until sugar dissolves.
2. Reduce heat to low. Place pears in the wine mixture, standing upright. If pears are not fully submerged, add water or more wine to cover. Simmer gently, uncovered, for 20-30 minutes, turning occasionally, until pears are tender when pierced with a knife.
3. Remove pears with a slotted spoon to a serving dish. Increase heat to high and boil the poaching liquid until reduced by half, about 10-15 minutes, to make a syrup.
4. Strain the syrup through a fine-mesh sieve into a bowl. Discard solids. Let syrup cool slightly.
5. Spoon warm syrup over pears. Serve warm or at room temperature. Optionally, garnish with whipped cream or crème fraîche.

Tips

• Choose pears that are ripe but still firm to hold their shape during poaching.
• The poached pears can be refrigerated in the syrup for up to 3 days; bring to room temperature before serving.
• Leftover syrup is delicious over ice cream or pancakes.

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