Pears in red wine
This dessert looks like restaurant work and demands nothing but patience. The pears poach in wine over very low heat so the colour goes right through and they do not collapse when plated. Once they are out, the wine reduces to a thick syrup that makes all the difference.
Your own work in that: 0 min.
- Spiced syrup 10 min
- Poaching the pears 35 min
- Reducing the syrup 15 min
- Cooling 30 min
Step by step
0 / 5 donePeel the pears, keep the stems
Peel the pears with a peeler, leaving the stems on — they act as a handle and a decoration. Use long strokes so the surface is smooth. Slice a thin disc off the base so each pear stands upright.
Ingredients: 4 pcs pears · ½ pcs lemon
TipRub the peeled pears with lemon. Without it they brown before they reach the pot.
A smooth surface takes the colour better and looks better.Boil the spiced syrup
Bring the wine to the boil with the sugar, cinnamon, star anise, cloves, orange peel and split vanilla. Boil for 5 minutes so the spices release their aroma, then lower the heat.
Ingredients: 750 ml red wine · 180 g sugar · 2 pcs cinnamon · 2 pcs star anise · 4 pcs cloves · 1 pcs orange · 1 pcs vanilla pod
Poach the pears very slowly
Stand the pears upright in a narrow pot and add wine until they are almost covered. Cover with a parchment disc and poach at a barely trembling simmer for 30–35 minutes, turning once halfway.
Ingredients: 4 pcs pears · ½ pcs lemon
TipA knife should slide in with no resistance while the pear holds its shape. Boiling turns it to purée.
The parchment keeps the pears under the surface of the wine.Reduce the syrup
Lift out the pears, pour the wine into a wide pan and boil over high heat for about 15 minutes until reduced to about 250 ml and coating the spoon. The syrup thickens further as it cools, so do not overdo it.
Ingredients: 750 ml red wine · 180 g sugar · 2 pcs cinnamon · 2 pcs star anise · 4 pcs cloves · 1 pcs orange · 1 pcs vanilla pod
Syrup coating the spoon — time to take it off the heat.Glaze and cool
Pour the syrup over the pears and spoon it back over them every few minutes during half an hour of cooling — that is what gives the pears their deep lacquered shine. Serve with mascarpone and toasted walnuts.
Ingredients: 150 g mascarpone · 40 g walnuts
Before you start
The day before
Left overnight in the syrup (covered, in the fridge) the pears colour all the way through and taste far deeper. This dessert is made for preparing ahead.
Alcohol free
Replace the wine with blackcurrant or chokeberry juice plus a tablespoon of balsamic vinegar. The colour and acidity are similar.
Choosing pears
Hard, underripe pears are an advantage here. Ripe ones fall apart within fifteen minutes of poaching.
