Description
Delight in the elegant flavors of Red Wine Poached Pears, a classic French dessert featuring tender pears simmered in a fragrant blend of red wine, orange, honey, and warming spices. This dish is perfect served warm or chilled with a drizzle of the rich poaching syrup, making it a sophisticated finish to any meal.
Ingredients
Scale
Fruits
- 2 large oranges, navel or cara cara oranges preferred for sweetness
- 6 ripe but firm small pears
Poaching Liquid
- 2 cups red wine such as Pinot Noir
- ¼ cup honey
- 3 tablespoons raw sugar or granulated sugar
- 1 cinnamon stick
- ¼ teaspoon ground cardamom
Instructions
- Prepare orange juice and slices. Zest and juice one orange, pouring the juice into a medium bowl. Slice the remaining orange into ¼-inch rounds and set aside.
- Peel and coat pears. Using a vegetable peeler, peel the pears whole. Add them to the bowl with orange juice and gently toss to coat, preventing browning.
- Combine poaching ingredients. In a non-reactive pot that fits the pears snugly, add the orange slices, red wine, honey, sugar, cinnamon stick, and ground cardamom.
- Bring to boil and simmer. Over medium-high heat, bring the mixture to a rolling boil. Reduce heat to low, add the pears and reserved orange juice, then cover and simmer gently for 30 minutes, turning the pears occasionally to cook evenly until tender but still holding shape.
- Remove pears and reduce syrup. Transfer the pears to the bowl and let the liquid simmer uncovered for a few minutes until it thickens into a syrup.
- Cool and serve. Place pears upright in the poaching liquid until cooled enough to serve. Serve warm or chilled with syrup drizzled on top and a sprinkle of orange zest.
- Optional chilling. Refrigerate the pears in the poaching liquid overnight to enhance flavors before serving.
Notes
- Wine poached pears improve in flavor the next day as they absorb more of the poaching liquid.
- Choose small, firm pears like Anjou or Bosc. Avoid overly large or overripe pears to prevent mushiness.
- Serve with whipped cream, mascarpone, or crème fraîche for added richness.
- Use a non-reactive pot such as enameled to avoid any metallic taste.
- Garnish with fresh orange zest to brighten presentation and flavor.
Nutrition
- Serving Size: 1 pear with syrup
- Calories: 180 kcal
- Sugar: 25 g
- Sodium: 5 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 0 mg
