Picture this: a warm autumn evening, the leaves rustling underfoot, the comforting scents of cinnamon and rosemary wafting through the air. Now add to that scene a beautiful dish of pears pickled in merlot wine. The tartness of the pickled fruit contrasts perfectly with the rich, full-bodied merlot. It’s a match made in culinary heaven.
When I initially stumbled across this recipe for pears pickled in merlot wine, I wasn’t sure what to expect. But after giving it a try, I was blown away by how delicious it was. The key is in finding the perfect balance between the sweetness of the pears and sugar and the tartness of the red wine vinegar.
This recipe is perfect for those who are both adventurous eaters and connoisseurs of wine. Not only does it offer incredible taste, but it also exposes you to a unique way to use up those ripe pears sitting on your countertop. If you’re looking for an impressive dish to serve at a dinner party or just want to indulge in something special, these pickled pears are sure to satisfy your cravings. So let’s dive into this recipe together and get started on creating our own homemade masterpiece!
Why You’ll Love This Recipe
Do you want to indulge in a sweet and tangy treat that is sure to satisfy your taste buds? Look no further than this recipe for pears pickled in merlot wine! There are so many reasons for you to fall in love with this delightful recipe, from the rich and complex flavors of the merlot wine to the perfectly tender and juicy bosc pears.
First and foremost, let’s talk about the wine. Merlot is a variety of red wine that is widely considered to be one of the most versatile and food-friendly wines out there. It has a smooth and fruity flavor profile that pairs perfectly with the natural sweetness of the pears, as well as a robust body that is able to stand up to bold spices like cinnamon and rosemary.
Speaking of which, these pears are spiced to perfection with cinnamon sticks and fresh rosemary, which add just the right amount of warmth and depth to the dish. And let’s not forget about the granulated sugar and red wine vinegar that create a luscious and tangy syrup that will have you licking the spoon!
But perhaps most importantly, this recipe is incredibly easy to make. All you need are some firm bosc pears, a few bottles of merlot wine, some basic pantry staples like sugar and spices, and just a little bit of patience. The results are truly worth it, though – trust me!
Overall, if you’re looking for an impressive yet effortless dessert or snack that will please even the pickiest eaters, look no further than these pears pickled in merlot wine. Your taste buds will thank you!
Get ready to make a jar of pickled merlot pears with these ingredients below:
- 2 pounds of firm pears (such as Bosc or Seckel pears)
- 3 1/2 cups of red wine (such as Merlot)
- 6 cups of granulated sugar
- 6 cups of red wine vinegar
- 1 bottle (750 ml) of dry red wine (we used Merlot)
- 2 cinnamon sticks
- Fresh rosemary
- Orange peel and juice
These ingredients will help you create the ultimate pickled pear recipe that can be served up with some roasted duck, in a pear tart, or alongside other delicious desserts.
The Recipe How-To
Step 1: Prepare the Pears
- Ingredients needed: 10 firm pears (Bosc, Red Bartlett or Comice pears)
- Preparation: Peel, halve, and core the pears.
Step 2: Prepare the Red Wine Poaching Liquid
- 3 cups red wine (Merlot or Cabernet Merlot)
- 6 cups water
- 2 cups granulated sugar
- 6 cinnamon sticks
- orange peel from one orange
- 2 tablespoons red wine vinegar
- a few sprigs of fresh rosemary
In a large saucepan, combine the wine, water, granulated sugar, cinnamon sticks, orange peel, and red wine vinegar.
- Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
- Reduce the heat to low and let simmer for about 15 minutes until fragrant.
- Remove from heat and let cool slightly.
Step 3: Poached the Pears
- Ingredients needed: Prepared pears from Step 1
- Once cool, add the prepared pears to the poaching liquid.
- Bring to a boil and then turn down to low heat and cover. Allow to simmer gently for about 20 minutes or until the pears are tender.
Step 4: Pickle the Poached Pears in Red Wine Syrup
- Ingredients needed: Poached pears from Step 3 + pickling liquid
- Using a slotted spoon, remove cooked pears from the poaching liquid and transfer them to a clean jar.
- Boil down the poaching liquid until reduced by about half (it should have syrupy consistency).
- Remove from heat and let cool slightly.
- Pour the syrup over the cooked pears in the jar.
- Add more fresh rosemary and cinnamon sticks for flavor.
- Cover and refrigerate for at least 24 hours before serving.
These wine poached pears pickled in Merlot are perfect as a topping for a pear tart or a pudding dessert. They also make a great accompaniment to roast duck with orange juice sauce. Enjoy making this easy red wine recipe and impress your friends and family with this delicious treat!
Substitutions and Variations
Now, if you’re not a fan of Merlot, no need to fret! This recipe can actually be prepared with any red wine of your choice. Try using a Cabernet Merlot or a Chianti for a richer flavor profile. If you prefer white wine, swap out the red wine for a crisp and refreshing white.
For an added twist, try infusing the poaching liquid with other flavors such as cinnamon sticks, fresh rosemary, or star anise. These spices will add a delightful aroma and taste to the final product.
Additionally, you can substitute the pears for other fruits such as apples or peaches. For a unique recipe, try making spiced poached pears with pomegranate seeds or add them into a pear tart or pudding.
If you want to make this recipe into pickled merlot pears, simply remove the sugar from the poaching liquid and add in red wine vinegar instead. For an even more savory twist, add in some sliced onions or garlic to create a pickled red wine onion and pear mix.
Lastly, if you’re not a fan of homemade wine making or canning but still want to enjoy these tasty treats all year round, use canned seckel pears instead of fresh firm ones. Trust me when I say that none will be able to tell the difference between fresh and canned seckel pears once they are coated in this rich red wine syrup.
So go ahead and experiment with different substitutions and variations – there’s no wrong way to make this delicious recipe!
Serving and Pairing
Now that you’ve pickled your pears in the delicious merlot wine, it’s time to think about serving them up at your next gathering. These pears are extremely versatile and can be served in a variety of ways.
One classic option is to pair the pickled merlot pears with roast duck or game birds such as quail or pheasant. The sweet and tangy flavors of the pears complement the rich, savory flavors of the meat.
If you’re looking for a lighter pairing option, try serving the pickled pears alongside a creamy cheese like brie or goat cheese. The crisp acidity of the pears balances out the richness of the cheese, creating a perfect bite.
For a dessert pairing option, consider serving the pickled merlot pears with a homemade pear tart or pudding made using merlot wine. The sweetness and spice of the pears pair perfectly with warm, comforting desserts.
Finally, don’t forget to pour yourself a glass of merlot to enjoy with your pickled pears! The robust and fruity notes of the merlot complement the spiciness of the red wine vinegar and cinnamon sticks used in this recipe.
No matter how you choose to serve them, these pickled merlot pears are sure to be a crowd-pleaser at any gathering.
Make-Ahead, Storing and Reheating
Now, here’s the thing about these pears pickled in Merlot wine: you can make them ahead of time, and they still taste fantastic. How great is that? All you need to do is store them properly, and you’re good to go.
After making these delicious pears, allow them to cool in their poaching liquid. Once they have cooled, transfer the poached pears along with the liquid into a large glass container or a jar with a tight-fitting lid. You can then cover the container and refrigerate it for up to 2 weeks.
If you’ve got guests coming over and want to serve these beauties, simply take them out of the fridge and let them cool for a bit before serving. Serve them at room temperature, maybe with a dollop of mascarpone or whipped cream if you really want to go all out.
As for reheating these pears, you might want to consider doing it gently in a saucepan on low heat. This will help ensure that the texture of the poached pears remains tender and intact. Plus, this way, you can also reduce the wine syrup down even further if needed.
So go ahead and make these pickled Merlot pears ahead of time, store them well, and wow your guests with this elegant dessert that’s half homemade and half indulgent.
Tips for Perfect Results
To ensure perfect results when making pickled pears in Merlot wine, here are some helpful tips:
Firstly, make sure to choose firm pears that are not too ripe. Overripe pears will not hold their shape well during the poaching process.
Secondly, poaching pears in red wine can be tricky as the wine can sometimes be too acidic or tannic. To balance out the flavors, add some sugar and spices such as cinnamon sticks or fresh rosemary to the poaching liquid.
Thirdly, don’t skimp on the poaching time. The longer the pears simmer in the wine, the more flavorful they will become. It’s recommended to simmer for at least 45 minutes to an hour.
Fourthly, if you don’t have Merlot wine on hand, feel free to try other types of red wine such as Cabernet Sauvignon or Pinot Noir. Don’t hesitate to experiment with different varieties of wine until you find your perfect combination.
Fifthly, it’s important to use a good quality red wine vinegar for the pickling liquid. This will help to balance the sweetness of the pears and provide a tangy taste.
Lastly, for a festive touch, try adding some orange peel or star anise to the pickling liquid for an extra burst of flavor. These spices add complexity to your dish and awaken your taste buds.
By following these tips and tricks, you’ll be sure to create delicious and perfectly pickled pears in Merlot wine every time!
In conclusion, this pears pickled in merlot wine recipe is one that I highly recommend to all my fellow foodies out there. Not only is it an easy and enjoyable recipe to make, it also offers a unique flavor profile that you won’t find in many other dishes.
The combination of the sweet and tart flavors of the pears, as well as the subtle hints of cinnamon sticks and fresh rosemary, create a perfectly balanced taste that will leave your taste buds wanting more. Plus, this dish can be enjoyed on its own or paired with a variety of other foods, such as roast duck or pear tart.
Additionally, this pickled merlot recipe allows for substitutions and variations. With options for different types of red wine or even white wine, you can easily experiment and find the perfect combination of flavors to suit your personal preferences.
Finally, consider using this recipe to make pear gifts for friends and family. You can preserve the fruits by canning them in jars in the red wine syrup. And they’re not just delicious, but they make for a homemade and thoughtful present that shows how much you care.
Overall, whether you’re looking for something new to serve at your next dinner party or simply want to indulge in a deliciously unusual treat any time of day – this easy red wine poached pears recipe is one that everyone should try at least once. So go ahead and get creative with your own version of spiced pears today!
Pears Pickled in Merlot Wine Recipe
- 10 firm pears, such as red bartlett (about 3 1/2 pounds) or 10 bosc pears (about 3 1/2 pounds)
- 750 ml merlot
- 3 cups red wine vinegar
- 6 cups granulated sugar
- 1 tablespoon chopped fresh rosemary
- 3 cinnamon sticks, each about 4 inches long
- Peel the pears, leaving the stems intact. Set aside.
- Combine the wine, vinegar, sugar, rosemary, and cinnamon in a stainless-steel or other nonreactive pan large enough to hold all the whole pears eventually. Bring to a boil over high heat. Boil, stirring often, until a thin syrup forms, about 5 minutes. Using a slotted utensil, slip the pears into the boiling syrup. Reduce the heat to medium and gently boil the pears, turning them in the syrup, until just barely cooked, 8 to 10 minutes. Be careful not to overcook them to the point where they become mushy.
- Using a slotted utensil, transfer the pears to clean, dry jars with sealable lids. To pack the pears, make a layer of pears, standing them upright, then add a second layer of pears, inverting them, to maximize the space. Ladle in the hot syrup, including the cinnamon sticks, to cover the pears completely and to fill the jars to within one-half inch of the rims.
- Using a damp cloth, wipe the rims clean. Cover with the lids and process for 1 hour in a hot-water bath (see instructions for processing hot-pack foods on page 21).
- Remove the jars and let them cool for 12 hours or overnight. Check for complete seals.
- Store the sealed jars in a cool, dark place. The pears will keep for up to 1 year. Once opened, keep refrigerated. Store any jar lacking a complete seal in the refrigerator for up to 10 days.