Impressive, spectacular, elegant, fancy: a few words popping to my mind when I look at poached pears. They are complicated only until you try making them though, because actually this dessert is really easy. Hint: Holiday Table Showstopper.
When it comes to fall fruits, pears usually take the backseat to apples in terms of popularity. Why, I don’t know. Next time you’re out grocery shopping or better yet, at the farmers market, be sure to pick some up either to make this beautiful dessert, to roast them with honey and walnuts, bake up a cake with or to enjoy along some good cheese.
I admit I made wine poached pears last weekend because I was too ashamed to make mulled wine. The weather is still very much summery here with high temps and lots of sun, and you start drinking mulled wine when the cold rainy days hit… right?! Not me. I am already in the mood for mulled wine, in fact I’m rarely ever not in mulled wine mood. I should be the ambassador for this drink, if such a title exists.
Aaanyhow. For poaching, you’ll need pears that keep their shape when cooked, so look for firmer varieties. Any pear that is not overly ripe is ok, but mushy and bruised ones are not the way to go.
Poached pears take a little time to make but lucky for us, most of that time is hands-off.
First you put together the poaching liquid – spiced wine in this case (I used a Cabernet). Be sure to buy a decent bottle! When choosing wine for cooking there’s really no need for top shelf, but remember to always get something you’d be willing to drink. And you are not limited to red wine either – white wine, moscato, champagne, even chai tea works great for poaching fruits.
While the spices are infusing the liquid (and I get my fix of mulled wine smell), peel the pears: work in long, even strokes, leaving the stems on. If you want to serve your poached pears upright, slice the bottoms flat.
Next, transfer pears to poaching liquid. Depending on size and firmness, it takes 20-30 minutes of gentle simmer for the pears to get nice and tender. Turn them with a slotted spoon occasionally to ensure even cooking and color. Pro tip: put a small plate over them to weigh down if necessary.
The longer the pears sit in the flavorful spiced wine, the better they’ll taste so if you are making this recipe ahead, cool the fruit in the liquid once cooked and refrigerate overnight. If you don’t have that much time on your hands, the poaching liquid can be cooked down to a syrup immediately after the pears are ready.
The last step is to remove the pears from the wine and to reduce the liquid to a thin syrup. You do this by bringing the poaching liquid to a boil, than lower the heat to a steady simmer and cooking it down to about half its original volume, stirring occasionally.
Poached pears are great served chilled or warm (you can reheat them gently). Provide your guests with both a fork and a spoon – a fork to help secure the pear and the spoon to eat it with. Serve pears drizzled with the syrup, add a dollop of whipped cream, greek yogurt, whipped mascarpone, or vanilla ice-cream, and for some added texture, sprinkle with crunchy hazelnut croquant or toasted sliced almonds.
Red Wine Poached Pears
Spectacular yet easy poached pears in a spiced red wine syrup. Serves 4.
1 bottle dry red wine
½ cup sugar
1 cinnamon stick
4 firm, ripe pears
- Combine wine, sugar and spices in a saucepan. Bring to a boil, reduce heat and simmer 5 min. While liquid is infusing, peel pears.
- Place pears in poaching liquid, simmer for 20-30 minutes turning occasionally. Pears should be cooked but still firm.
- Remove and discard spices, set pears aside. Bring poaching liquid to a boil, lower heat to medium and cook until reduced by half and syrupy, about 30 min. (Alternatively, cool pears in liquid to room temperature, than refrigerate 2 hours or up to 24 hours. Reduce wine before serving.)
- Place pears on serving plates, drizzle with sauce and serve with vanilla ice-cream sprinkled with hazelnut croquant. Enjoy!