Red Wine Poached Pears

red wine poached pears

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

  • Difficulty: easy
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Spectacular yet easy poached pears in a spiced red wine syrup. Serves 4.

Ingredients

1 bottle dry red wine

½ cup sugar

1 cinnamon stick

4 cloves

2 allspice

4 firm, ripe pears

Directions

  1. Combine wine, sugar and spices in a saucepan. Bring to a boil, reduce heat and simmer 5 min. While liquid is infusing, peel pears.
  2. Place pears in poaching liquid, simmer for 20-30 minutes turning occasionally. Pears should be cooked but still firm.
  3. 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.)
  4. Place pears on serving plates, drizzle with sauce and serve with vanilla ice-cream sprinkled with hazelnut croquant. Enjoy!

Love,

Fruzsi

Simple, Basic Coffee Cake with Hazelnut & Pear

pear hazelnut coffee cake

You blink once, and holiday lights are going up in the city. I love this festive time of the year: it makes me want to nestle in, slow down and make the house smell amazing by baking something every day.

In theory. The reality is my days are already bursting at the seams with work and commute and all the other stuff life throws at you, but heck, I’ll find the time to bake something on the weekend.

It’s gonna be a simple and easy coffee cake.

I like simple and I do simple often. More often than not, to be honest. It doesn’t always have to be something lifestyle magazine-worthy. Baking should be about bringing joy: to you during the process, and to those who you share the fruit of your work with. At the end of the day only the smiles count, no matter how simple or complicated the recipe was.

If you are a novice baker, I say you start with coffee cakes – success guaranteed, provided you measure the ingredients properly. Cups are great, but get a scale (Christmas wish list alert).

Coffee cake generally refers to a sweet cake intended to be enjoyed with coffee or tea so basically it can be any cake-like substance, but for me a proper coffee cake is always a variation on the plain yellow cake with the moist and tender crumb.

My go-to recipe was pirated from my granny’s hand-written recipe collection but don’t expect big surprises here, these dense cakes are made with pretty much uniform ingredients and techniques.

Once you have your basic recipe mastered, the sky is the limit for what you can stir or layer into the batter. Wherever you stand on glaze, streusel and fillings, it doesn’t really matter as long as you stay true to the roots, that is: easy and down-home delicious, the reason why coffee cakes are on major repeat in most kitchens.

What you need for this informal, everyday sweet treat is stuff you already have in your pantry, namely butter, sugar, flour and eggs. I love nuts, so I always add either ground hazelnuts or walnuts too (I reserve almonds for butter cookies). And to top the cake, my favorite fruit is pear. And apples. Or plums. Oh, the plums! Here’s the recipe before I get further carried away:

Hazelnut & Pear Coffee Cake

  • Difficulty: easy
  • Print

Simple, basic coffee cake with fruit and nuts.

Ingredients

for the cake:

200 g butter

200 g white sugar

4 eggs

1 tsp vanilla

225 g AP flour

75 g hazelnut meal

1 tsp baking powder

¼ tsp salt

for the topping:

2 medium pears

2 tsp cinnamon

1 tbsp sugar

Directions

  1. Mix sugar with cinnamon for the topping in a small bowl.
  2. Wash, peel, core and slice pears.
  3. Preheat oven to 160°C / 320°F, grease and flour a 23 cm / 9” springform cake pan.
  4. Mix flour, ground hazelnut, salt and baking powder in a bowl. Set aside.
  5. Beat butter and sugar with a handheld electric mixer (or in the stand mixer equipped with the paddle attachment) on medium until creamy.
  6. Add vanilla and eggs, one at a time, beating until blended after each addition.
  7. Add flour mixture to butter mixture by tablespoons, beating on low until combined.
  8. Pour batter into the prepared pan and spread evenly with a spatula.
  9. Arrange pear slices on top, sprinkle with the cinnamon sugar.
  10. Bake for 45 min. Cover loosely with aluminum foil to prevent excessive browning and bake an additional 25 to 30 minutes or until center is set.
  11. Cool in the pan on a wire rack for 30 minutes; remove sides of pan. Cool completely before slicing.

pear hazelnut coffee cake

Love,

Fruzsi

Friday Finds

Say hello to the new season! 1st day of September got me thinking of things like…

This Eggplant Involtini by Ayşegül of Foolproof Living:

eggplant involtini

This Wild Mushroom Chowder with Bacon and Leeks by Natalie and Holly of The Modern Proper:

wild mushroom chowder

This Quince Crumble by Sascha of Sweet Gastronomy:

quince crumble

These Beet, Goat Cheese and Thyme Pies by Ditte of The Food CLub:

beet goat cheese pies

These Chai Pached Pears with Cinnamon Whipped Cream by Kiersten of Oh My Veggies:

chai poached pears

Happy weekend!

Fruzsi

Friday Finds

The month of lights, snow and feasts is here. December, you are the last one so be the best one!

No snow yet, but morning frosts have arrived (image via Tumblr):

frosty pine and haybales

One word: home.

r.m. drake quote

How cozy does this one look! (image via Pinterest)

breakfast in bed

Time to get festive (image via Tumblr):

candles in drinking glass

These poached pears look so incredible (photo by S. Tuck of From The Kitchen):

poached pears

Happy weekend!

Fruzsi

Friday Finds

Here we are again, at the doorstep of another weekend. What do you have in mind for the next two days? I think I will decide after I catch up on my sleep. 🙂 Anyway, your weekly collage of entertainment is right here:

Still crazy for succulents. And the basket. And that floor.

160506 Friday Finds succulents

As simple as that:

160506 Friday Finds motivation

Handwoven Diamanta Throw in indigo by The Citizenry:

160506 Friday Finds throw

Roasted Honey Pear Crostini by the Reluctant Entertainer:

160506 Friday Finds pear

And meet Juniper the pet fox spotted on Bored Panda, who’s basically “an orange dog”:

160506 Friday Finds fox

Happy weekend!

Fruzsi