Tuscan-style Poached Pears

Ingredients

In the Tuscan adaptation of stoofpeertjes, the traditional Dutch dish, we infuse the pears with the flavors of Tuscany by using red wine, cinnamon, cloves, and orange zest. This adds a rich and aromatic element to the dish, elevating it to a new level of sophistication and complexity. We alse have the original recipe for Stoofpeertjes, so you can check it out.

• 4 firm pears, peeled and cored 4 firm pears, peeled and cored
• 750 ml (3 cups) red wine 750 ml (3 cups) red wine
• 200 g (1 cup) granulated sugar 200 g (1 cup) granulated sugar
• 2 cinnamon sticks 2 cinnamon sticks
• 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: 5g
• Salt: 0g

Preparation

1. 1.
   In a large saucepan, combine the red wine, sugar, cinnamon sticks, cloves, and orange zest. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
2. 2.
   Add the peeled and cored pears to the simmering liquid, ensuring they are fully submerged. If needed, add more red wine or water to cover the pears.
3. 3.
   Reduce the heat to low and let the pears simmer gently for about 30-40 minutes, or until they are tender when pierced with a fork.
4. 4.
   Once the pears are cooked, remove them from the liquid and set aside. Increase the heat to medium-high and let the liquid simmer until it reduces to a syrupy consistency, about 15-20 minutes.
5. 5.
   Remove the saucepan from the heat and strain the syrup to remove the spices and zest.
6. 6.
   Serve the poached pears warm, drizzled with the syrup. Optionally, garnish with a sprinkle of cinnamon or a dollop of whipped cream.

Treat your ingredients with care...

• Red wine — Choose a full-bodied red wine, such as Chianti or Sangiovese, to enhance the flavors of the pears. Avoid using sweet or dessert wines, as they may overpower the dish.

Tips & Tricks

• For an extra burst of flavor, add a splash of orange liqueur, such as Cointreau or Grand Marnier, to the poaching liquid.
• Serve the poached pears with a scoop of vanilla gelato or a sprinkle of toasted almonds for added texture and indulgence.
• If you prefer a lighter syrup, you can strain it through a fine-mesh sieve or cheesecloth to remove any sediment.

Serving advice

Serve the Tuscan-style poached pears warm, either on their own or accompanied by a scoop of vanilla gelato or a dollop of whipped cream. Drizzle the syrup generously over the pears for an extra touch of sweetness.

Presentation advice

Arrange the poached pears on individual dessert plates, placing them upright and drizzling the syrup around them. Garnish with a sprinkle of cinnamon or a dusting of powdered sugar for an elegant finishing touch.