Did someone say iconic and delicious Winter Dessert? I give you these Spiced Poached Pears in Red Wine, a super easy dessert recipe that is always a great way to end any dinner party!
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Poached Pears is always a show-stopping dessert if you ask me – no wonder it is a real classic French recipe! Not only extremely easy to make, Spiced Poached Pears are full of flavours and fill your house with a divine smell. They are the perfect winter dessert to serve at the end of a dinner party! And what I love the most about this recipe is that… well, there really isn’t a right or wrong recipe here. You can use any spices, fruits or ingredients to flavour your poached pears.
The quantity of the red wine, and the ratio of wine-water is entirely up to you, whether you want a softer or stronger taste. For a burst of red wine flavour, forget the water. For something a bit lighter, increase the quantity of water. The recipe below is my favourite version of this classic dessert; full of winter spices, citrus notes and rich, sweet red wine. I hope it becomes yours too!
How to you poach a pear?
“Poaching” is a technique that involves cooking an ingredient by submerging it in a liquid – here a mix of red wine and water. Lots of different ingredients – both sweet and savoury – can be poached. It is often known as a healthier way of cooking as it does not require any added fat like butter or oil. Poaching Pears is extremely easy:
- Create a poaching liquid with your choice of ingredients, spices and flavouring. Here, we used Red Wine, Water, Brown Sugar, Lemon Juice, Orange Peels and a few different Spices.
- Peel the Pears. You can either poach the full pears with the stem, or slice it in half or quarters and removing the stems and core.
- Place the poaching liquid in a deep pot and bring to a simmer, then submerge the pears in the liquid. Leave it to cook on a low to medium heat until nice and soft, but still holding its shape. Remove the pears from the liquid.
- Optionally, keep the rest of the poaching liquid, increase the heat and reduce it to create a deliciously flavourful syrup.
What type of Pears is best for poaching?
The key to get the perfect result is to choose a Pear that is not quite ripe and that will hold its shape even after poaching for 30 minutes. You also want a pear that is relatively sweet to balance the spiced red wine has a rather strong flavour. The best pears to use for poaching are Beurre Bosc Pears, Corella Pears, Packham Pears or Anjou Pears.
Depending on where you live, you may easily find those varieties or not… If not, just ask your local fruit shop what pear they recommend for poaching. There are also a few variety of pears you should definitely avoid as they will turn into a compote when poached: Williams Pears, Bartlett Pears or really… any any pear that is over-ripe!
What Wine to use to poach pears?
My first advice in choosing the right wine is… don’t go for an expensive one! All the flavours of the citrus and spices will create a deliciously fragrant syrup so there is no need to spend big bucks on the wine itself. The type of red wine you use is entirely up to you, depending on the flavours you are looking to create but I personally prefer to use a sweet Red Wine with spicy and fruity tones. I chose a Shiraz Cabernet but you could also use a Merlot or a Cabernet Sauvignon. And as always… go local if you can!
Here is the recipe for these
Simple Poached Pears in Red Wine:
Red Wine Poached Pears
- 4 Pears
- 750 (3 cups) ml Red Wine
- 500 (2 cups) ml Water
- 60 (1/3 cup) gr Brown Sugar
- 1 Orange Peels
- 1/2 Lemon Juice
- 1/2 tbsp Cinnamon Powder , or 3 Cinnamon Sticks
- 6 Star Anise Pods
- 1/2 teasp. Ground Nutmeg
- 1/2 teasp. Ground Ginger
- Carefully peel the full Pears, leaving the stem intact. Cut the bottom of the fruit so that they can stand in the pot, then set aside.Wash the orange then gently peel its skin. Try to keep the orange peels only and remove any of the bitter white membrane. Cut the orange peels into large strip.
- Place all the ingredients except the Pears in a large deep pot. Place on the stove and bring to a simmer to dissolve the Brown Sugar.
- Add the peeled Pears into the liquid and leave to simmer for 20 to 30 minutes, depending on how ripe your pears are. Make sure to gently turn the fruits if the liquid does not fully submerge them so that they cook evenly. To check if the fruits are ready, prick with the tip of a knife: the fruit should be soft but still hold its shape.
- Remove the Pears from the liquid and place on a cooling rack standing up to cool. In the meantime, discard about half of the cooking liquid (see note 1) and increase the heat of your stove. Leave for 10 to 20 minutes to reduce into a thick syrup. Make sure to keep an eye on it so that it doesnt burn. Pass the syrup through a thin-mesh sieve to remove the orange peels and star anise pods.
- To serve, place each pears on an individual plate and pour some of the red wine syrup on the fruit. Optionally, add some whipped cream or vanilla ice cream to finish the dessert.
- You can keep the discarded liquid to make Sangria or enjoy as Mulled Wine for example
In the mood for another Pear Desserts?
Check out these ones:
Pear and Raspberry Cake
from It’s Not Complicated Recipes
Pear Blueberry and Ginger Muffins
from Goodie Goodie Lunchbox