Red Wine Poached Pears Recipe

Poached pears in red wine is a dessert that I always like to make during the pears season. The pear seasons in NZ falls at around February and March where the fruits are harvested. It is then available mostly through out the years.

It’s May now, pears are still abundantly available and at a reasonable price too. Recently we visited a friend’s house who happened to own a pear tree herself. She kept some over until we were there to pluck it ourselves. So we had a couple of fresh and organic pears off the tree. Nothing beats a fresh fruit off from the tree, don’t you agree? 

So what should I do with all the pears that I have? Eating it fresh is definitely what I will be doing, duh! Another way of using it is to poach it in red wine for our desserts. It’s definitely a good warm dessert to serve as the Antarctic air sets to see the mercury plummets this week. 

Now, what types of pears is best for poaching you may ask. In NZ the commonly available pear varieties are such as packham, d’anjou, winter nelis, Taylor gold, buerre bosc, nashi and Asian pears. Among all the varieties, buerre Bosc is usually the highly recommended one for poached pears. Buerre bosc pears are firmer by nature which makes it retain it’s shape even after cooking. But, if you can’t get buerre bosc pears you can always use packham pears which are more commonly available as a substitute. Another point to consider when choosing the right pears are to ensure that they are ripe but firm at the same time, or else you may ended up with a soft and mushy pears after poaching.

Then, what kind of red wine is suitable for poaching? Hmm, I would say any kind of red wine that’s not too expensive is suitable though with an exception that it’s not a sweet wine like port. Or else it will ended up with an extremely sweet sauce after reducing. I am not a wine expert so if you are familiar with wine taste profile and prefer a more specific details, all I could say is to choose a fruity red wine with low tannins and a hint of acidity. Oh, of course if you are trying to make it into a kid’s friendly dessert, you can choose to poach it in a vanilla flavoured sugar syrup instead of red wine. 

So, are you ready to get down to the recipe now? Continue to scroll down then.

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS 
Serves 3

3 buerre bosc pears, ripe and firm

750ml red wine
1/3 cup sugar, or to taste

4 cloves
1 star anise
1 cinnamon stick
1 tsp vanilla extract 

Water

1. Peel and core the pears.

*It is not necessary to core the pears. However, I prefer to for it to prevent anyone from eating the pits. In order to core it nicely, I always use a melon balls scoop and knife. 

*I like to poach it whole to provide a pretty presentation during serving. You can poach it in halves or quarters depending on your preference.

2. In a pot, add in red wine, sugar, cinnamon stick, star anise, cloves and vanilla extract. Bring it to boil, then continue to simmer it for another 10 minutes.

3. Add in the pears to the simmering red wine.

4. Fill up with enough water to cover the pears. Simmer it over low heat for about 15 minutes.

*You can cover the top with a paper cartouche as per shown in my video. The purpose of the paper cartouche is to ensure the pears are fully submerged in red wine.

5. Then turn the pears around to ensure they are evenly colored. Continue to simmer for another 15 minutes or until tender. Then remove the pears from the simmering liquid.

6. Continue to simmer the red wine until it coats the back of the spoon, becoming a thick syrup.

7. Spoon the syrup generously to the poached pear and serve immediately.

Red Wine Poached Pears Recipe

  • Servings: 3
  • Difficulty: easy
  • Print


Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 3 buerre bosc pears, ripe and firm
  • 750ml red wine
  • 1/3 cup sugar, or to taste
  • 4 cloves
  • 1 star anise
  • 1 cinnamon stick
  • 1 tsp vanilla extract
  • Water

Directions

  1. Peel and core the pears.
  2. In a pot, add in red wine, sugar, cinnamon stick, star anise, cloves and vanilla extract. Bring it to boil, then continue to simmer it for another 10 minutes.
  3. Add in the pears to the simmering red wine.
  4. Fill up with enough water to cover the pears. Simmer it over low heat for about 15 minutes.
  5. Then turn the pears around to ensure they are evenly colored. Continue to simmer for another 15 minutes or until tender. Then remove the pears from the simmering liquid.
  6. Continue to simmer the red wine until it coats the back of the spoon, becoming a thick syrup.
  7. Spoon the syrup generously to the poached pear and serve immediately.

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