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Pears Poached in Spiced Red Wine

Pears Poached in Spiced Red Wine Recipe

From Ruth Van Waerebeek’s “Everbody Eats Well in Belgium Cookbook.” Ruth recommends this as an accompaniment to her Christmas Turkey. I make this once a year for Thanksgiving. Note: Prepare several hours prior to, if not the day before, serving.
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Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine French
Calories 303.8 kcal

Ingredients
  

  • 6 firm-ripe large pears, such as Anjou or seckel pears, peeled, stems left intact
  • 1 (750 ml) bottle fruity red wine, such as a California Burgundy
  • 1 lemon, peeled, white pith removed, sliced
  • 4 whole cloves
  • 3/4 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 cinnamon sticks (each 2 inches)
  • 1 piece lemon zest (1 inch)
  • 6 fresh mint leaves, for garnish

Instructions
 

  • Place the pears and the wine in a nonreactive medium-size saucepan. Be sure the wine completely covers the pears. Stud 4 of the lemon slices with the cloves and add them with all the other ingredients (except the mint) to the pears. Bring to a boil, reduce the heat, and simmer, uncovered, until the pears are soft but not mushy, 25 to 35 minutes.
  • Transfer the pears to a serving bowl. Reduce the poaching liquid over high heat by one-third to concentrate the flavors. This may take up to 15 minutes. Pour over the pears—cinammon sticks and all—and let cool.
  • Let the pears sit for a few hours, or, ever better, overnight, so they can fully absorb the flavors in the wine. They will turn a beautiful vermillion color.

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Nutrition

Serving: 390gCalories: 303.8kcalCarbohydrates: 55.9gProtein: 0.9gFat: 0.2gSodium: 7.2mgFiber: 6gSugar: 42.1g
Keyword < 4 Hours, Belgian, Easy, European, Fruit, Pears
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