Summer Fruit & Wine Desserts
Wine Poached Pears
The possibilities for poaching liquids are endless. In the recipe below we suggest using red wine but you can use simple syrups, juice or almost any other variety of wine. For even greater flavor variation, vanilla beans or spices like cinnamon, cloves, or star anise can be added to the poaching liquid. A strip or two of citrus zest adds even more flavor. Select firm pears, such as Bosc, free of imperfections and with long, firmly attached stems.
- 8 Bosc Pears – peeled (you can use Peaches, Nectarines or Plums too)
- 2 Bottles fruity wine (Tempranillo, Zinfandel or Sangiovese)
- 1 cup Vanilla sugar or regular sugar
- 3-4 Cinnamon Sticks
- 4-5 Cloves
- 2 lemons – peel only
- 1 orange – peel only
- 1 lime – peel only
- 1 cup water
- In a large pot combine wine, sugar, cinnamon sticks, cloves, citrus peels, and water.
- Increase heat to high, and bring liquid to a boil.
- Add Pears and reduce the temperature to low-med. You want small bubbles so it cooks the pears gently (thus poaching). Cook for 15-25 minutes until pears are almost fork tender.
- Turn off heat and plunge the entire pot into a bowl of ice water to chill the pears and liquid.
- Once cool, transfer to an air tight container and refrigerate for at least 24 hrs.
- When ready to use, slice in half and remove the core from each half using a melon baller.
- To serve, add the wine juice to a bowl with a pear half and enjoy!