Pears Poached in Spiced Wine

Pears Poached in Spiced Wine

Time: 1 hrs 40 mins


  • 1 (750 ml) bottle dry red wine
  • 3 cups sugar
  • 2 cups water
  • 5 whole black peppercorns
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 cinnamon stick
  • 1 vanilla bean, split
  • 1 lemon zest, grated
  • 6 pears (Forelle or Bosc)


  • 1 Heat wine, sugar, water, peppercorns, bay leaves, rosemary, thyme, cinnamon, vanilla bean and lemon zest to a boil in a large saucepan over high heat.
  • 2 Meanwhile, remove the pear cores with a melon baller.
  • 3 Add pears to saucepan; reduce heat to a simmer. Poach the pears until tender enough for a knife to pierce them without resistance, at least 20 minutes, longer if the pears are less ripe.
  • 4 Let pears cool in the poaching liquid, about 15 minutes.
  • 5 Place the pears on a serving platter.
  • 6 Strain the poaching liquid through a sieve into a large saucepan; discard the solids. Heat the liquid to a boil; reduce heat to low. Cook until reduced to a thick syrup, about 45 minutes. Let cool slightly.
  • 7 Serve the pears drizzled with the warm syrup.
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