Poached Pears in Red Wine Recipe

Rating 5.0
| 0
Poached pears in red wine is a classic French dessert where sweet pears are gently poached in a red wine syrup until tender. The crimson-hued pears make a striking contrast when served with the alabaster whipped cream or vanilla ice cream.
Dessert
French
5
ingredients
5
steps
40
minutes
Chef Elham has been teaching her unique style of elegant cuisine for the past 16 years. She nurtured her gift as a teacher with Sur La Table as the manager of the culinary program. Her specialties include classic French dishes as well as beloved Asian favorites that entice the palate. Chef Elham is thorough, patient and loves to see her students making great food and having fun while doing it.

Ingredients

Servings:
4
1
bottle of medium-priced pinot noir
3/4 cup(s)
honey
6
fresh thyme springs
4
firm ripe pears, peeled, see notes 1
whipped cream or vanilla ice cream, to serve

Directions 5 steps | 40 Minutes

Step 1

Measure and prep all ingredients

Step 2

In a small to medium saucepan deep enough to cover the pears completely, bring the wine, honey and thyme sprigs to a boil. Reduce the heat and cook, stirring occasionally, until the honey dissolves. (See notes 2.)

Step 3

Add pears and cover the saucepan. Simmer until the pears are tender, about 10-15 minutes depending on the size and ripeness of the pear. To check for doneness, use a skewer or toothpick and insert it into the bottom of the pear. If the skewer can be inserted with ease, it’s done. If there is resistance, simmer for an additional few minutes.

Step 4

Use a slotted spoon to remove the pears from the poaching liquid.

Step 5

Serve warm or cold with whipped cream or vanilla ice cream. Enjoy!


Notes:

  1. Instead of four smaller pears, two large pears cut in half lengthwise, peeled and cored can be substituted.
  2. To poach means to cook food submerged in a flavorful liquid. Make sure your saucepan is deep enough to cover the pears completely with the wine mixture. You can also cut the pears in half lengthwise to make sure they are completely covered in poaching liquid

Variations:

  • You can use peaches, apricots, plums, or nectarines.
  • You can serve it as an appetizer. On top of a toasted baguette, spread some tangy cheese, like gorgonzola or goat cheese, top with slices of pear, and garnish with fresh thyme leaves.
  • Can be served warm, room temperature, or cold.

Do ahead:

  • The poaching liquid can be made 2 weeks in advance and refrigerated in an airtight container.
  • The pears can be poached 2 days ahead and refrigerated. Just make sure to store in an airtight container.

Nutrition Per Serving
View All
CALORIES
457
FAT
0.3 g
PROTEIN
1.2 g
CARBS
86.2 g

FOOD FOR THOUGHT?

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