Red Wine–Poached Pears

358
358

This simple French dessert doesn’t need much to be divine. You could serve the pears with whipped cream or chocolate sauce—
they’re even great sliced in a green salad. But whatever you do, plan ahead: This treat is best made overnight to develop intense
flavor. Kick things up by using a “spicy” wine (like jalapeño wine!); stop by your local shop or order a bottle online.

YIELD 4 servings
ZEST FACTOR Mild
PREP TIME Overnight
COOK TIME 25–30 minutes

3 cups of your favorite red wine
1 cup orange juice
2 sticks cinnamon
3 whole cloves
3 pieces crystalized ginger
¼ cup honey
4 firm pears, peeled (stems left intact) and bottoms sliced flat
whipped cream for garnish
mint for garnish

1. In a sauce pot over medium-high, combine all the ingredients except for the pears and garnishes. Mix well and bring to a boil.
2. Reduce the heat to a simmer. Carefully place the pears in the poaching liquid and cook for about 20 minutes, turning them
every 5 minutes for an even color.
3. Remove the pot from the heat and let the pears cool. Chill the pears in the poaching liquid in the fridge for 6 hours or overnight.
4. When ready to serve, remove the pears from the liquid and allow to come to room temperature.
5. Remove the cinnamon, cloves and ginger with a slotted spoon. Place the pot on the stove over high and reduce the poaching
liquid to a thicker consistency, about 10 minutes.
6. Serve the poached pears with the wine syrup, whipped cream and mint sprigs.


Get more recipes like this in our December 2016 issue, available in print and through Magzter!

In this article