Poires au Vin Rouge

Ingredients

• 4 ripe pears 4 ripe pears
• 750 ml (3 cups) red wine (such as Merlot or Cabernet Sauvignon) 750 ml (3 cups) red wine (such as Merlot or Cabernet Sauvignon)
• 200 g (1 cup) granulated sugar 200 g (1 cup) granulated sugar
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• Zest of 1 orange Zest of 1 orange

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 65g, 55g
• Protein: 1g
• Fiber: 4g
• Salt: 0g

Preparation

1. 1.
   Peel the pears, leaving the stems intact. Cut a thin slice from the bottom of each pear to create a flat base.
2. 2.
   In a large saucepan, combine the red wine, sugar, cinnamon stick, cloves, and orange zest. Stir until the sugar has dissolved.
3. 3.
   Place the pears in the saucepan, ensuring they are fully submerged in the liquid. If needed, add more wine or water to cover the pears.
4. 4.
   Bring the liquid to a gentle simmer over medium heat. Reduce the heat to low and cover the saucepan.
5. 5.
   Poach the pears for 20-30 minutes, or until they are tender when pierced with a fork. The cooking time may vary depending on the ripeness of the pears.
6. 6.
   Once the pears are cooked, remove them from the poaching liquid and set aside to cool.
7. 7.
   Increase the heat to medium-high and simmer the poaching liquid until it has reduced by half and thickened slightly.
8. 8.
   Remove the cinnamon stick and cloves from the syrup.
9. 9.
   Serve the poached pears chilled, drizzled with the reduced wine syrup.

Treat your ingredients with care...

• Red wine — Choose a good quality red wine that you enjoy drinking, as the flavor will greatly impact the final result of the dish. Avoid using overly tannic wines, as they can make the syrup bitter.
• Orange zest — Use a microplane or fine grater to zest the orange, being careful to avoid the bitter white pith. The zest adds a bright citrus note to the poaching liquid.

Tips & Tricks

• Choose pears that are ripe but still firm to ensure they hold their shape during poaching.
• If you prefer a sweeter dessert, you can increase the amount of sugar in the poaching liquid.
• Serve the poached pears with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Save the leftover wine syrup to use as a topping for other desserts or as a flavorful addition to cocktails.
• For an extra touch of elegance, garnish each serving with a sprinkle of powdered sugar and a sprig of fresh mint.

Serving advice

Serve the Poires au Vin Rouge chilled in individual dessert bowls or plates. Drizzle each pear with the reduced wine syrup and garnish with a sprig of fresh mint. For an added touch, dust the pears with a sprinkle of powdered sugar before serving.

Presentation advice

Arrange the poached pears in a circular pattern on a serving platter, with the stems pointing towards the center. Drizzle the reduced wine syrup over the pears, allowing it to pool around the base. Garnish with fresh mint leaves and a light dusting of powdered sugar for an elegant presentation.