Spiced Wine Poached Pears

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Do you love fruit as much as I do?  Fruit topped desserts, fruit pies, fruit in yogurt or all by itself…     

Wine Poached Pears

Wine Poached Pears

Yes, I love fruit in pretty much any form–and for a special treat, I’ll take my fruit boozy. Bourbon peaches.  Plums preserved in brandy.  Cider mulled wine. Wine poached pears. 

This wine poached pear recipe is based on one from Ellie Krieger and is perfect for upcoming pear season.  Warm pears in wine sauce—that could make me appreciate cool fall nights! 

A trio of wine poached pears

A trio of wine poached pears

This recipe even has a bonus; it uses one glass of wine short of a bottle.  A fair reward for the cook!

Adding appeal is the addition of mulling spices—cinnamon, cloves and orange peel—for a fragrant and warming dessert.  Kind of like baked apples, all grown up! 

Making wine poached pears

Making wine poached pears

Drizzle wine syrup over pears

Drizzle wine syrup over pears

Summer has been nearly perfect in Wisconsin with warm afternoons, cool nights and days of clear blue skies.  Part of me wishes it could go on. 

But our pear tree’s limbs are weighed down and farmer’s markets will soon have bushels and fall fruit, stashed under crimson trees.  

Pears and wine

Pears and wine – mmmm

I could be ready …

Wine Poached Pears
Serves 4
Red wine and mulling spices make wine poached pears a fragrant & warming dessert. Kind of like baked apples, all grown up!
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277 calories
50 g
0 g
0 g
1 g
0 g
344 g
2 g
36 g
0 g
0 g
Nutrition Facts
Serving Size
344g
Servings
4
Amount Per Serving
Calories 277
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 50g
17%
Dietary Fiber 6g
26%
Sugars 36g
Protein 1g
Vitamin A
2%
Vitamin C
45%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups dry red wine, such as cabernet or merlot
  2. 1/4 cup plus 1 tablespoon sugar
  3. 1 orange, juiced (about 1/2 cup)
  4. 1 (1 by 3-inch) strip orange zest
  5. 1 cinnamon stick
  6. 2 cloves
  7. 4 firm, ripe pears
Instructions
  1. In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes.
  2. While liquid is simmering, peel pears carefully, leaving stem intact. Slice 1/2-inch off the bottom of the pears to create a flat bottom. (Alternatively, peel and halve pears, cutting out seeds with a melon baller).
  3. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool. Cover and chill in refrigerator at least 3 hours or up to 24 hours, turning pears occasionally, if desired.
  4. Before serving, gently remove pears from liquid. Reduce liquid by about half over a medium-high flame, until liquid is thicker and slightly syrupy (about 15 minutes). Add pears back to pan and heat until warm. Place each pear in a serving dish. Drizzle with 2 tablespoons syrup and serve.
Notes
  1. Can also be served room temperature, though we preferred them warm. The pears can be a challenge to carve up as you eat them, so next time I may halve and deseed them before poaching.
beta
calories
277
fat
0g
protein
1g
carbs
50g
more
Art of Natural Living http://artofnaturalliving.com/
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13 Comments

  1. Poached pears are the perfect ending for a meal. These look lovely and tasty!

  2. I adore fruit that much too! Hard to believe we’re into pear season, but the days are getting shorter and a little cooler. This looks like a wonderful fall dessert.

  3. I have not yet tackled poaching fruit…it’s on my long list of to do’s. This looks lovely and must smell incredible!

  4. I have made these but in a long overnight process that is hard to set up. I appreciate the short version as I love fruit deserts.

  5. Love pears and these look beautiful:)

  6. SImply damn delicious, lovin it with seared foie gras too…

  7. im starting to imagine how aromatic this is! such an elegant dessert!..oh yes, you mentioned abt the flour used for making pau ( chinese steamed buns ) ..all purpose flour can be used for making that and probably needs to adjust water volume . Cheers!

  8. Pingback: 10 Ways to Eat Pears

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