Greetings, dear culinary enthusiasts. Today, I bring you a unique recipe that will tantalize your senses and make your taste buds dance with joy – Wine-Poached Pears. This simple yet elegant dessert is perfect for those special occasions when you want to impress your guests with minimal effort.
Imagine biting into a perfectly ripe, juicy pear that has been gently poached in a delicate wine mixture, flavored with warm spices like cinnamon and cloves, and sweetened with sugar and hints of orange zest. The result is a subtly spiced, perfectly tender fruit that still retains its natural flavors.
This wine-poached pears recipe is versatile and can be served in many ways depending on your preferences – chilled or warm, with whipped cream or ice cream, baked or caramelized. It pairs well with creamy mascarpone, chocolate sauce or vanilla mascarpone cream. It also goes well with mulled wine or any white wine of your choice.
Are you intrigued yet? The ingredients for this recipe are simple and easy to find in any grocery store. All you need are fresh Bosc pears, red wine (Cabernet Sauvignon works best), water, port wine (dry red wine can be substituted), orange juice and peel, cloves, cinnamon sticks, granulated sugar, and voila! You’re ready to start bringing this recipe to life.
So what are you waiting for? Let’s get cooking! Follow me to discover how to create the most delicious wine-poached pears imaginable.
Why You’ll Love This Recipe
Indulge your palate with a sweet, tangy and luscious dessert – Wine-Poached Pears Recipe. This recipe is the ultimate treat for those who love fruity desserts with a touch of wine, spices and sweetness. Here’s why you will absolutely fall in love with this exquisite dessert recipe.
Firstly, the ingredients used in this recipe are simple, easy to find and it requires minimal effort to prepare. All you need are some bosc pears, red wine, sugar, orange juice, cinnamon sticks, cloves and few more basic ingredients from your pantry. The recipe does not require any complex cooking techniques or specialized equipment making it an ideal choice for home cooks.
Secondly, Wine-Poached Pears are incredibly versatile. They can be served as a stunning stand-alone dessert or paired with other dishes such as mascarpone, chocolate sauce or vanilla ice cream. The poached pears can also be sliced up and used in baked goods such as tarts or cakes for an irresistible twist.
Thirdly, there’s nothing quite like enjoying a glass of wine while eating a tasty dessert. This recipe combines both – making the consumption of liquor pleasurable without being overpowering. The flavors of cinnamon, cloves and orange mesh perfectly with the wine to create a truly indulgent experience.
Lastly, Wine-Poached Pears are perfect for sharing with friends and family at dinner parties or holiday gatherings. This crowd-pleasing dessert is not only visually stunning but also rich and flavorful enough to satisfy everyone’s sweet tooth.
In conclusion, Wine-Poached Pears Recipe is more than just a simple dessert – it’s a sophisticated culinary delight that can transform any dining experience into something special. So go ahead and give it a try; because once you do, you’ll understand why this recipe has become a new classic in homes around the world.
- 4 Bosc pears: choose firm, yet ripe pears with no bruises or blemishes.
- 2 cups red wine: use good quality red wine. Cabernet Sauvignon works well here.
- 2 cups water: mix half water and half wine for poaching the pears.
- ½ cup sugar: will be added to the poaching liquid to keep the pears sweet.
- ½ cup port wine: it adds a warm and fruity flavor to the syrup.
- 1 large piece orange peel and zest of one lemon: Use a vegetable peeler to peel a wide strip of orange skin, taking care not to add any white pith, as that makes the syrup bitter. Use a grater to scrape off yellow zest from a washed lemon.
- 8-10 whole cloves and 2 cinnamon sticks: they add warming autumnal spices to the resulting syrup, giving it a mulled wine vibe.
- Vanilla Mascarpone Cream or whipped cream for serving
- Substitutions: alternatively, you can use white wine instead of red, brown sugar instead of granulated sugar, and some fruits – like apple juice or orange juice – instead of water.
The Recipe How-To
Step 1: Preparing the Pears
To begin with, peel off 8 to 10 bosc pears and core them from the bottom without removing the stem. It’s essential to keep the stem on as it adds elegance to the presentation.
Step 2: Prepare Wine-Poaching Liquid
In a pot, combine 2 cups of dry red wine (such as cabernet sauvignon), 1/2 cup of granulated sugar, zest of 1 orange, juice from half an orange, 1 large piece of orange peel, 2 cinnamon sticks, and 8-10 whole cloves. Bring to boil over high heat until sugar is fully melted. Then let it simmer over medium heat for about 5 minutes to help mellow out the alcohol flavor in the wine.
Step 3: Poaching the Pears
Add the prepared pears to the wine mixture and pour just enough water to cover them. Reduce heat and simmer it slowly until they are well-poached for around one hour. Check if they are done by piercing them with a knife or toothpick; if still firm, continue poaching until a softened texture is felt.
Step 4: Finish Cooking
Once finished poaching, remove the pears from heat and let them cool down in the liquid that they were poached in. If you plan on making them ahead of time or storing them beforehand, store in a container with enough cooking syrup to prevent drying out.
To brighten up this classic dessert recipe poach a few pears with red wine, lemon zest, a spiced red wine, or another personally preferred wine sugar orange alternative.
Substitutions and Variations
In terms of substitutions and variations, there are plenty of options that you can try with this recipe, depending on your preferences and what ingredients you have on hand.
Firstly, the type of wine used in this recipe can be changed to suit your taste. You can use red wine or white wine, but it’s important to note that using a sweeter or fruitier wine will result in a sweeter final product. If you prefer a drier wine, then opt for a cabernet sauvignon or merlot.
For the sugar component, you can use honey instead of granulated sugar for a healthier alternative. Additionally, you can adjust the amount of sugar used based on the sweetness level of your selected wine.
While bosc pears are recommended for this recipe, any firm pear varieties such as Bartlett or Anjou can also be used. To achieve an interesting twist, you could even try poaching apples instead.
For those who want to experiment with the spice level, you could add in additional cinnamon sticks or orange zest. Adding ginger powder could also give extra zing to the warm spiciness.
Lastly, when serving and pairing this dish with other dessert choices, there are many options available. Instead of the traditional vanilla ice cream topping that goes well with poached pears; try accompanying it with mascarpone cheese or even chocolate sauce. You could serve it with mulled wine as well for a complete dessert experience!
Serving and Pairing
Once your wine-poached pears are ready, it’s time to serve them up and enjoy them! There are several ways to enjoy your poached pears, depending on what you’re in the mood for.
One classic option is to serve the pears with a dollop of mascarpone cheese or a scoop of ice cream on top. This will add a creamy contrast to the light sweetness of the wine-poached pears. Alternatively, you can also drizzle some chocolate sauce over them for a decadent dessert.
If you plan to serve wine with your poached pears, consider pairing them with a spiced red wine, like Cabernet Sauvignon. The warm spices in the wine will complement and enhance the flavors of the poached pears. If you aren’t in the mood for red wine, white wine can also be a great option.
For a more festive occasion, you can serve your poached pears as part of a dessert platter that includes other fruits like strawberries or grapes. These fruits pair well with the delicate sweetness of the poached pears and can create a beautiful presentation.
Another fun idea is to use leftover wine syrup from poaching the pears as a delicious base for a mulled wine. The syrup already has all the ingredients that you need – cloves, cinnamon sticks, orange peel – so adding another bottle of red wine and then slow-cooking it all together will yield a delicious and warming beverage.
No matter how you choose to enjoy your wine-poached pears, they are sure to be a hit with your guests. They’re sophisticated enough for any special occasion but also simple enough to be enjoyed as an everyday dessert. Plus, since they can be prepared ahead of time, they make for an easy and stress-free dessert option.
Make-Ahead, Storing and Reheating
This wine-poached pears recipe can be made ahead of time and stored in the refrigerator for up to 2 days. Once cooked, transfer the pears and wine sauce into a container with a tight-fitting lid and chill. This way, the pears absorb more flavors from the wine.
To reheat the poached pears, gently heat them in a medium-sized pan over low heat. Use tongs to turn them occasionally for even reheating. If you want to make extra servings of poached pears or if you want to make a bigger batch, simply double or triple the recipe ingredients.
One great option for serving this dessert is to pair it with mascarpone cream or whipped cream. You can also use the leftover wine sauce as a garnish for ice cream or fruit salad.
This recipe is perfect for dinner parties, as it allows you to prepare everything ahead of time while still impressing your guests with a delightful presentation. With its warm and comforting flavors, this dish is suited both for winter nights and summer evenings alike.
In summary, this recipe is easy to make ahead, store and reheat without losing its lovely flavors that make an indulgent dessert. Serve it at your next gathering and impress your guests as they revel in each bite.
Tips for Perfect Results
Wine-poached pears are a classic dessert favored by many people, making them perfect for dinner parties or special occasions. The process of creating wine-poached pears can be daunting, but with the right tips and techniques, you can create a fantastic dessert that your guests will love. Here are some tips to ensure that your wine-poached pears turn out perfectly every time.
Firstly, it is essential to choose ripe and firm Bosc pears for poaching, as they hold their shape well when cooked. The pear should still feel firm when squeezed but not hard as a rock. Also, the pears should have an even texture and color without any bruises or soft spots.
You can peel or leave the skin on during the poaching process, depend on which texture you prefer for the final result. However, if you decide to remove the skin of the pear, do it carefully so that they stay whole structure during cooking times.
Another critical aspect of poaching pears is choosing the right wine. I suggest using a dry red wine like Cabernet Sauvignon or Merlot if you want a bold and tannic taste in your dessert; otherwise, you can use white wine or sweet dessert wine like Port Wine for a more delicate taste.
After adding sugar and spices in medium-wine heated to just boiling point temperature, stir until sugar dissolves completely before adding pears gently one at a time to avoid damaging them’s surface.
It is important to monitor the heat level while cooking because high heat may overcook your pears and make them mushy, whereas low heat may undercook them leading in tough fruit texture.
Finally, when you think that your pear fruits have been poaching enough, turn off the heat source and let them cool in its syrup juice. Give them proper storage by ladling it with sufficient poaching juices before storing in the refrigerator overnight. This way will make your pears succulent and well-flavored.
By following these tips, you’ll be able to make the perfect red wine-poached pear dessert that melts in your mouth. Don’t be afraid to offer a dollop of mascarpone or ice cream on top of it and drizzle with chocolate sauce to add indulgence taste in every bite. Enjoy!
As we come towards the end of this recipe article, it’s important to address any potential questions or concerns that may arise during the preparation and serving of these delicious Wine-Poached Pears. Here are some of the most frequently asked questions and answers to keep in mind as you prepare to wow your guests with this decadent dessert.
Should pears be peeled before poaching?
When preparing pears for poaching, it’s important to remove the skin to avoid any bitter taste. To do this, simply use a paring knife or vegetable peeler to peel the skin away. After peeling, cut the pear in half vertically and take out the seeds using a small spoon or melon baller.
What wine goes well with poached pears?
Late harvest dessert wines have a syrupy, honey-like taste that pairs really well with poached pears. For the best results, it’s recommended to use a heartier skinned pear variety like Bosc to keep the juice from escaping. I also suggest trying this combination with Pinot Gris and Muscat wines to enhance the overall experience. Trust me, it’ll not only look good but also taste incredible.
How long do wine poached pears last in the fridge?
When simmered in flavored liquid, pears maintain their structure and become tender but not mushy, creating a dessert known as poached pears. These pears can be served in a variety of ways or stored in the refrigerator for up to five days, allowing for impromptu indulgence.
What is wine poached pears in French?
Originating in the wine-producing regions of Lyon and Burgundy in France, Poire à la Beaujolais or poached pears in wine, is a beloved dessert.
In conclusion, this wine-poached pear recipe is a must-try for any wine and dessert lover. With its combination of sweet and fragrant spices cooked in wine, these poached pears will fill your home with a lovely aroma and leave your taste buds craving for more. Whether you wish to impress guests with an elegant dessert or simply indulge in something special by yourself, this recipe will do the trick.
Not only is this dish incredibly delicious, but it is also simple to make with easy-to-find ingredients. There is no excuse not to try it! Also, don’t be afraid to experiment with different substitutions and variations to make it your own.
Lastly, when serving and pairing these poached pears, keep it classy by serving them alongside some vanilla mascarpone cream or a rich chocolate sauce. A glass of mulled wine or white wine also pairs well with this beautiful dessert.
Trust me when I say that this recipe is too good to pass up. So go ahead and enjoy the fragrant aroma, delicate texture, and rich flavor that comes from making wine-poached pears.
Wine-Poached Pears Recipe
- 6 bosc pears
- 1 cup sauterne or 1 cup port wine
- 1 cup water
- 1/2 cup granulated sugar
- 2 cinnamon sticks
- 5 whole cloves
- x lemon, zest of, cut in strips
- 1/2 lemon, juice of
- Peel pears, leaving stem intact.
- Using a small melon baller, remove stems and seeds from bottoms of pears.
- In a saucepan that will accommodate pears upright, combine wine, water, sugar, cinnamon sticks, cloves, lemon zest and lemon juice.
- Bring to a boil.
- Add pears, cook over medium heat, maintaining a boil for 5 minutes.
- Remove from heat, allow pears to cool slowly.
- Baste pears occasionally with poaching liquid.
- When completely cooled, chill pears.
- Serve on individual dessert plates; spoon liquid over pears.