Red Wine Reduction


Recipe provided by Chef Crusco Catering in Austin, TX


  • Poached Pear liquid
  • Poached Pear slices – rough dice
  • 1 Orange – supreme removing flesh only
  • Mint – for garnish


  1. Follow the directions for Chef Crusco’s Poached Pear recipe.
  2. Remove 1 cup of poaching liquid & place into a small pot on high heat.
  3. Bring to a boil and continue boiling until the sauce reaches a syrupy consistency (roughly 10-15 minutes). Remove from the heat and set aside for later.
  4. Take 1-2 slices of poached pear and dice into 1/4 inch cubes.
  5. Cut the peel and any white skin remaining off the orange.
  6. Supreme the orange slices by slicing in between the skin membrane so only the flesh is removed.
  7. To plate, pear cubes onto a spoon or bowl. Add one orange supreme. Garnish with mint and drizzle the red wine reduction all over. Enjoy!