Wahoo! Today we are poaching pears! If the word “poached” has you a little intimidated, fear not. Before today, I didn’t know how to poach pears either. But in essence you are simply boiling them in a brew of yummy spices. Think “vin chaud” (hot wine) that you have during Christmas.. well it’s not that much different from that. These Red Wine Poached Pears are an elegant romantic dessert that deserve their place at the end of a special meal. They can be presented as simply or as creatively as you like, by “pearing” them (or not) with a special topping such as melted chocolate, whipped cream, ricotta cream, candied walnuts, vanilla ice cream… the choices are endless. I’ll show you the basics here; the fairy-tale is then yours to design as you like.
First, here are the ingredients I’m using in my poaching sauce:
My 6 “petite” conference pears fit nicely in a small casserole. For the brew I used 1 1/2 cups of wine and 2 cups of water, 3/4 cup sugar, 1 tbsp cloves, 1/2 tsp cinnamon, 1/4 teaspoon cardamom and 1/2 teaspoon vanilla.
Boil about 15 minutes at a gently boil, until the pears are tender. Turn off the heat and let sit another hour in order to let the wine stain them a lovely deep rose color. Remove the pears and then reduce the sauce until it starts to turn into a syrup. The sauce is ready when it coats the back of a spoon. Use the sauce to pour over the pears when serving. You can serve them cold, at room temperature, or warm. There are no rules to follow. 🙂
Aren’t they just mesmerizing!?