Spiced Red Wine and Port Poached Pears
Indulge in the rich and aromatic flavors of Spiced Red Wine and Port Poached Pears. This elegant dessert transforms the classic poached pears into a festive treat, showcasing warm spices like star anise, cloves, and cinnamon paired perfectly with port and red wine. After enjoying the tender pears, don’t forget to drizzle the luscious, spiced sauce over fluffy French toast the next morning for a delightful brunch experience that my husband can't resist. With a cooling time of at least 2 hours, this dessert not only impresses at dinner parties but also provides a delicious breakfast option.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
water
2 tablespoons (for syrup base)
sugar
1/2 cup (granulated)
star anise
3 whole (whole)
whole cloves
4 (whole)
cinnamon stick
1 (whole)
red wine
750 ml (choose a quality bottle)
port wine
1 1/2 cups (for poaching)
crystallized ginger
1 tablespoon (chopped)
orange
1 (zest of, divided)
bosc pears
4 medium (peeled)
water
as needed (to cover pears)
lemon juice
1 tablespoon (freshly squeezed)
Instructions
1
Peel the pears and place them in a medium bowl filled with enough water and the lemon juice to prevent browning.
2
In a large, heavy-bottomed saucepan, combine the 2 tablespoons of water, sugar, star anise, cloves, and the cinnamon stick. Stir the mixture over medium heat until the sugar has fully dissolved.
3
Pour in the red wine, port wine, chopped crystallized ginger, and two-thirds of the orange zest. Mix well and bring to a gentle simmer.
4
Carefully add the pears to the simmering wine mixture. Cover with a lid, slightly cracked to allow steam to escape, and let simmer for about 25 minutes, turning the pears occasionally so that they cook evenly and become tender.
5
Once the pears are tender when pierced with a toothpick, remove them from the saucepan using a slotted spoon and transfer them to a plate. Cover with plastic wrap and refrigerate for at least 2 hours to cool.
6
Strain the poaching liquid through a fine sieve to eliminate the spices and zest. Return the bright red liquid to the saucepan. If not using immediately, you can refrigerate the strained liquid for later use.
7
To thicken the sauce, simmer it gently on the stove until the desired consistency is reached, which usually takes around 30 minutes. Taste the sauce periodically to adjust the sweetness according to your preference.
8
To serve, place each pear on a dessert plate, drizzle with the spiced sauce, and garnish with the reserved orange zest. Fresh mint leaves and dark chocolate shavings make excellent additional garnishes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Red Wine and Port Poached Pears?
It is an elegant dessert made by simmering pears in a mixture of red wine, port, and warm spices like cinnamon and star anise.
What type of pears should I use for this recipe?
The recipe specifically calls for four medium Bosc pears.
How do I prevent the pears from browning after peeling?
Place the peeled pears in a bowl filled with water and one tablespoon of lemon juice.
Which spices are included in the poaching liquid?
The spices used are star anise, whole cloves, and a cinnamon stick.
What kinds of wine are needed for the poaching liquid?
You will need 750 ml of a quality red wine and 1 1/2 cups of port wine.
How much sugar is required for the syrup base?
The recipe requires 1/2 cup of granulated sugar.
How long do the pears need to simmer?
The pears should simmer for about 25 minutes until they are tender when pierced with a toothpick.
How should the saucepan lid be positioned during simmering?
The lid should be slightly cracked to allow steam to escape.
What is the recommended cooling time for the pears?
The pears should be refrigerated for at least 2 hours before serving.
How can I reuse the leftover spiced sauce?
The sauce can be drizzled over fluffy French toast for a delicious brunch the next morning.
How do I thicken the poaching liquid into a sauce?
Simmer the strained liquid gently on the stove for approximately 30 minutes until it reaches your desired consistency.
What should I do with the spices and zest after poaching?
Strain the poaching liquid through a fine sieve to eliminate the spices and zest before thickening.
What type of ginger is used in this recipe?
One tablespoon of chopped crystallized ginger is used in the poaching mixture.
How many servings does this recipe provide?
This recipe is designed to provide 4 servings.
What are some suggested garnishes for serving?
Recommended garnishes include reserved orange zest, fresh mint leaves, and dark chocolate shavings.
Can I store the poaching liquid if I am not using it immediately?
Yes, the strained liquid can be refrigerated for later use.
How much orange zest is used in the liquid?
Two-thirds of the zest from one orange is added to the wine mixture.
How do I know the sugar has dissolved in the syrup base?
Stir the water, sugar, and spices over medium heat until the sugar is fully dissolved.
How many star anise should be used?
The recipe calls for 3 whole star anise.
How many cloves are used in the recipe?
The recipe uses 4 whole cloves.
Is lemon juice necessary?
Yes, one tablespoon of freshly squeezed lemon juice is used in the water bowl to prevent the pears from browning.
What tool should be used to remove the pears from the saucepan?
Use a slotted spoon to carefully transfer the tender pears to a plate.
Should the pears be turned during the simmering process?
Yes, turn the pears occasionally to ensure they cook evenly and take on the color of the wine.
Is this a good recipe for holiday parties?
Yes, it is described as a festive and elegant dessert that impresses at dinner parties.
What is the first step in preparing the pears?
The first step is to peel the pears and place them in lemon water.
How much water is used to start the syrup base?
Two tablespoons of water are used initially to combine with the sugar and spices.
Should the pears be covered in the refrigerator?
Yes, cover the pears with plastic wrap while they refrigerate.
How should I adjust the sweetness of the sauce?
Taste the sauce periodically while it is thickening and adjust the sweetness according to your preference.
What category does this recipe fall into?
This recipe is categorized as a Dessert.
Is the orange zest divided?
Yes, two-thirds go into the poaching liquid and the remainder is reserved for garnish.