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Pears Poached in Red Wine

European · 55 min · Easy · 4 servings

Pears Poached in Red Wine

Whole pears simmered in spiced red wine until stained crimson to the core, then served in their own reduced syrup. Almost no work and looks like a great deal of it.

~420 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-freeoil-free
Plan it:

Method

  1. 1

    Build the poaching liquid

    Warm the red wine with the sugar, cinnamon stick, star anise and orange peel in a pot just wide enough to hold the pears upright, stirring until the sugar dissolves.

  2. 2

    Poach

    ⏱ 40 min

    Stand the peeled pears in the liquid — they should be almost covered — and simmer gently, turning occasionally, for 30–40 minutes until a knife slides in with no resistance.

  3. 3

    Reduce the syrup

    ⏱ 10 min

    Lift the pears out carefully and boil the liquid hard for 10 minutes until it is syrupy and coats a spoon.

  4. 4

    Serve

    Stand each pear in a bowl and spoon the warm syrup over. Good hot or cold, and they stain deeper overnight.

Notes

Firm, slightly underripe pears hold their shape; a ripe one turns to mush. Keep the poach at a bare tremble — a rolling boil breaks them up. The syrup thickens further as it cools, so stop just before you think it is ready.

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