Red-wine poached pears are beautiful, sweet, tart and juicy. Poaching is a simple way to prepare and serve pears. Succulent pears are gently simmered in a fragrant bath of rich red wine, infused with a medley of fall spices. The result is a symphony of flavors that marries the natural sweetness of ripe pears with the deep, robust notes of red wine and the warmth of seasonal spices. Both Bosc and Anjou pears are good choices for cooking and baking, because they hold their shape well. Slice a 1/2 inch off the bottom to create a flat surface for the pear to stand for serving. Make sure to rotate the pears every 10 minutes while they’re simmering so the red wine soaks the pears evenly. You can store the pears in the poaching liquid in the refrigerator overnight but rotate the pears a few times. Once they’re chilled for a day, you can cut them in half and scoop out the seeds with a melon baller before serving. Serve the poached pears with the red wine sauce and a scoop of vanilla ice cream or fresh whipped cream.
Red Wine Poached Pears
Ingredients
- 2 cups dry red wine
- 1/4 cup granulated sugar
- zest of an orange
- juice of an orange
- 1 stick cinammon
- 3 whole cloves
- Pinch of ground nutmeg
- 1 teaspoon pure vanilla extract
- 4 firm, almost ripe pears peeled with the stems left intact
Instructions
- Combine the red wine, sugar, orange zest, orange juice, cinnamon stick, cloves, nutmeg and vanilla in a medium saucepan or small Dutch oven. Bring to a simmer over medium heat and cook until the sugar dissolves, about 5 minutes. Gently add the pears and reduce the heat to maintain a low simmer. Cover and cook for 25 to 30 minutes, turning the pears every 10 minutes so they absorb the wine evenly. The pears are ready when they can be easily pierced with the tip of a knife but still hold their shape.
- Transfer the pears to a plate and let cool. Remove the cinnamon stick and cloves. Bring the poaching liquid to a boil and cook until reduced and slightly syrupy, about 15 minutes. Strain through a fine-mesh sieve. Serve the pears with the warm red wine sauce and vanilla ice cream or freshly whipped cream. For a dairy-free option, serve with coconut whipped cream. To make ahead, refrigerate the pears in the poaching liquid overnight.