Poached Pears in Spiced Red Wine Reduction
Transform simple pears into an exquisite dessert with this elegant and flavorful Poached Pears in Spiced Red Wine Reduction. This recipe is perfect for those seeking a sophisticated and easy-to-make dessert that can elevate any meal. The secret lies in allowing the pears to absorb the rich, spiced red wine sauce overnight, resulting in a beautifully colored and aromatic dessert. This versatile sauce can also be served over ice cream or yogurt for a delightful treat. Prepare in advance to let the flavors mature and enjoy these pears as a stunning centerpiece or a thoughtful homemade gift.
8-10
Servings
N/A
Calories
7
Ingredients
Ingredients
Pears
8-10 small (Conference Pears preferably, peeled with stalks on)
Granulated Sugar
8 ounces
Red Wine
1/2 pint (Burgundy type preferred, but any red wine will work)
Water
1/2 pint
Ground Cinnamon
1/2 teaspoon
Whole Cloves
1 teaspoon
Lemon Rind
2 slices
Instructions
1
In a large saucepan, combine the sugar, red wine, water, ground cinnamon, whole cloves, and lemon rind. Heat gently over medium heat, stirring occasionally until the sugar has fully dissolved.
2
Meanwhile, peel the pears, leaving the stalks intact. Carefully trim the base to help the pears stand upright when served.
3
Place the peeled pears into the saucepan with the wine mixture. Ensure they are fully submerged. You can use an inverted cereal bowl to weigh them down gently, ensuring they evenly absorb the color and flavors.
4
Cover the saucepan and let the pears simmer gently for 20 to 25 minutes, or until they are tender and imbued with a rich color from the wine.
5
Using a slotted spoon, carefully remove the softened pears from the saucepan and place them upright in a heatproof dish.
6
Increase the heat under the saucepan and bring the remaining liquid to a rapid boil. Reduce the liquid until it becomes thick and syrupy, this process should take between 10 and 20 minutes, depending on the initial volume.
7
Remove the saucepan from the heat and allow the syrup to cool slightly. Carefully strain the syrup to remove the lemon rind and cloves, then pour the syrup over the pears.
8
Once both pears and syrup have cooled to room temperature, cover the dish and refrigerate for several hours or overnight. This allows the pears to soak up the flavors fully. Occasionally spoon the syrup over the pears to enhance their color and taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Poached Pears in Spiced Red Wine Reduction?
It is an elegant and sophisticated dessert where small pears are simmered in a mixture of red wine, sugar, and spices, then served with a thickened syrup reduction.
Which type of pear is best for this recipe?
Small pears are ideal, and Conference pears are specifically recommended for their texture and shape.
Should I peel the pears before poaching?
Yes, the pears should be peeled, but you should leave the stalks intact for a more elegant presentation.
How do I make the pears stand upright when serving?
Carefully trim the base of each pear after peeling to create a flat surface that allows them to stand upright.
What kind of red wine is recommended?
A Burgundy type red wine is preferred, though any red wine you have on hand will work for this reduction.
How much sugar is required for the poaching liquid?
The recipe calls for 8 ounces of granulated sugar to create the base of the syrup.
What spices are used to flavor the wine reduction?
The recipe uses 1/2 teaspoon of ground cinnamon and 1 teaspoon of whole cloves, along with 2 slices of lemon rind.
How do I ensure the pears absorb the wine color evenly?
Ensure the pears are fully submerged in the wine mixture. You can use an inverted cereal bowl to gently weigh them down during the simmering process.
How long should the pears simmer?
The pears should simmer gently for 20 to 25 minutes, or until they are tender and have taken on a rich color from the wine.
What is the next step after the pears are tender?
Use a slotted spoon to remove the pears from the liquid and place them upright in a heatproof dish.
How is the syrup reduction made?
Increase the heat and bring the remaining poaching liquid to a rapid boil until it reduces into a thick, syrupy consistency.
How long does it take to reduce the syrup?
Reducing the liquid to a syrup typically takes between 10 and 20 minutes, depending on the volume of the liquid.
Should the syrup be strained?
Yes, once the syrup has cooled slightly, strain it to remove the whole cloves and lemon rind before pouring it over the pears.
Does this recipe need to be refrigerated?
Yes, for the best flavor, the pears and syrup should be refrigerated for several hours or overnight once they reach room temperature.
Why is it better to let the pears sit overnight?
Allowing them to sit overnight allows the pears to fully soak up the spices and the deep color of the wine reduction.
Can I use the leftover syrup for other things?
Absolutely. The spiced wine syrup is delicious when served over ice cream or yogurt.
How many servings does this recipe provide?
This recipe is designed to serve between 8 and 10 people.
Is this a good make-ahead dessert?
Yes, it is an ideal make-ahead dessert as the flavors actually improve and the color deepens as it rests in the refrigerator.
Can these poached pears be given as a gift?
Yes, their beautiful color and sophisticated flavor make them a lovely and thoughtful homemade gift.
What should I do while the pears are chilling in the fridge?
Occasionally spoon the syrup over the pears to ensure they remain moist and continue to enhance their color and taste.
What is the ratio of wine to water in the poaching liquid?
The recipe uses an equal ratio of 1/2 pint of red wine to 1/2 pint of water.
How do I start the cooking process?
Begin by combining sugar, wine, water, cinnamon, cloves, and lemon rind in a large saucepan and heating gently until the sugar dissolves.
Can I use ground cloves instead of whole cloves?
The recipe specifies whole cloves for easy straining, but you can use a small pinch of ground cloves if necessary, though the flavor may be more intense.
Is this recipe considered difficult?
No, it is described as an easy-to-make recipe that yields a high-end, sophisticated result.
What category of dish is this?
This is a classic fruit-based dessert.
What tools are needed for removing the pears?
A slotted spoon is recommended to carefully remove the softened pears without damaging them.
How thick should the final syrup be?
The liquid should be reduced until it becomes thick and syrupy, similar to a glaze.
Can I use large pears instead of small ones?
You can, but small pears are preferred for better portioning and more effective flavor absorption during the poaching process.
Does the alcohol in the wine cook off?
Most of the alcohol evaporates during the simmering and reduction process, leaving behind the rich flavor and color.
What is the main flavor profile of this dessert?
The flavor is a balance of sweet fruit, acidic red wine, and warm aromatic spices like cinnamon and cloves.