- Dish type
- Fruit desserts
You can serve these with a dollop of creme fraiche or blue cheese as a starter or with vanilla ice cream as a dessert.
1 person made this
- 6 to 8 small ripe but still firm pears
- 100g caster sugar, to taste
- 500ml red wine
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Peel pears and place them in a bowl with cold water and a few tablespoons lemon juice or citric acid right away to prevent them from turning brown.
- Rinse pears under cold running water and drain. Place in a pot that is large enough to hold them in a single layer.
- Stir red wine with sugar and pour over pears. Bring to the boil, then reduce heat and simmer, covered, for 20 minutes, the time depends on the size of the pears. Turn over once so pears cook evenly.
- Remove pears with a slotted spoon and place on a large flat serving bowl.
- Taste the cooking liquid and add more sugar if desired. Boil uncovered till it becomes a thin syrup, about 15 to 20 minutes. Pour over pears and let cool. Refrigerate till serving.
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Pears in Red Wine
Traditional Spanish dessert “Peras al vino” or Pears in Red Wine is the best of two worlds fruits and wine merging into a sweet, spiced and colorful dessert that couldn’t be easier to make.
This dessert comes from the Spanish region of Rioja, which is well known for its deep red wines. I don’t know for you but I’m a wino and this dessert is so refreshing, for once… a dessert without tons of flour, sugar or fat in it and frankly it taste simply divine. Plus, it’s terribly easy to make and can be prepared in advance.
Which type of pear?
Well… for this particular recipe Spaniards traditionally use “pera conferencia” , but any pear type that is holding good, not too filled with water, nor too porous or mature should do, so pick a firm pear of your choice at the Farmer’s Market.
A fairly common dessert in Spain, most people spice it up with cinnamon although others use vanilla, lemon peel, ginger, cardamom, anise star, cloves or peppercorn. As for this version, my own personal blend of spices is the usual cinnamon stick plus an organic lemon peel, anise star and a few peppercorns.
The final result isn’t tasting much wine at all, it’s more of a lightly spiced up grape syrup, because most the alcohol will evaporate during the cooking process. As for the ruby red finish, it’s also a personal preference of mine, I’ve used brown sugar for deeper color and taste but white sugar is doing the trick too.
Cold or warm?
This dessert is traditionally eaten cold, it macerates for hours in the wine base to merge up all those flavors to perfection. Although, I like mine warm, served on the spot. It brings an extra comfort to the dish and unlike sangria… where you want the wine and fruits to merge perfectly by macerating for hours… here, I personally like this contraste of fresh interior flesh of the pear covered with a warm sweet and comforting syrup. Either Way, served cold or hot, you won’t be wrong.
Spiced pears in mulled red wine syrup
Mix together the honey, sugar, wine, cinnamon, orange rind and juice in a medium saucepan. Gently heat together until the sugar dissolves, bring to the boil, then reduce to a simmer.
Meanwhile, peel the pears with a vegetable peeler, leaving the stalks intact to make them easier to handle. Cut a thin slice from the base of each pear so that it sits upright. Lower into the wine.
Add enough water just to cover the pears and set a heatproof plate on top to keep them immersed in the liquid. Poach the pears at a gentle simmer for 20-25min until tender when pierced with a knife.
Lift the cooked pears from the pan and lie flat in a serving dish. Put the saucepan back on the hob, bring to the boil and bubble for 15-20min until the syrup has reduced and is syrupy - the time will depend on how much water was added to cover the pears. Strain the wine over the pears to colour them evenly, then cover with clingfilm and chill overnight (this allows the flavour and colour to intensify). Stand the pears upright in the syrup to serve.
To freeze: Cool and freeze the cooked pears in the syrupy wine.
To serve: Thaw the pears overnight in the fridge and serve chilled. To serve hot, return the pears and syrup to a saucepan and warm through gently on the hob for about 10min.
Try more triple-tested poached pear recipes:
Use Comice and Conference pears
Firm pears such as Comice and Conference are best for poaching.
Try other spices in the syrup, such as sliced fresh root ginger or whole cloves.
Step-by-step recipe directions
1. In a saucepan large enough to hold your pears bring to boil, add red wine, pomegranate juice, sugar and star of anise. Stir until sugar is dissolved.
2. Keeping stem intact, cut a slice from the bottom so pears can stand upright. Gently and carefully peel pears.
3. Reduce sauce heat to simmer and gently add the peeled pears. Simmer for 30-40 minutes, turning every 5 minutes for even color, until pears are cooked but still firm.
4. Remove the saucepan from heat and cover. Leave the fruit to cool completely in the poaching liquid.
5. Once cool, gently bring pears upright, cover saucepan and chill in refrigerator at least 3 hours or up to 24 hours, periodically spooning the poaching liquid over the pears.
6. Gently remove pears from liquid and allow to come to room temperature.
7. In the meantime, boil the poaching liquid until it is reduced about 15 minutes over medium-high flame. You want a thick and syrupy liquid.
8. Remove syrup from heat and cool to room temperature. Spoon syrup over pears and garnish with pomegranate arils.
Roasted beef in red wine with pears recipe
The holidays are right around the corner and this roasted beef in red wine with pears recipe is auspicious to the occasion. It’s a slow roast recipe that would require time to marinate and cook. The marinate has seasonal ingredients that go very well with rice, potatoes, vegetables or fruits. I personally love using pears during the holidays.
How do you make the perfect roasted beef in red wine with pears?
The key to it is the marinate and the cooking time. You can marinate the meat the day before roasting for the ultimate result. You meat will be absorb the liquid and spices as well.
Roasting your meat on low temperature between 300F-325F for at least one hour depending on the size of the meat. This will ensure that your meat get cook throughly. This will make the meat tender and juicy.
What fruits and vegetables go well with this roasted beef?
You can use apples, pears, carrots, sprouts, turnips, beets, etc… Just keep in mind the cooking time for your fruits and vegetables. Some of them may them less time than others. You might have to add them to the dish halfway through the cooking time.
Here are some holiday recipes that you might enjoy as well:
Make sure the pears you use are firm and not overripe. This will keep them from becoming mushy once poached.
Pears that are poached in wine can either be served hot or cold. If serving cold, you can make them ahead of time.
You can leave the pears soaking in the liquid until ready to serve, and either enjoy cold or reheat in the liquid.
To make it look even more beautiful, be sure to keep the stems on if serving whole.
Leftover red wine syrup can be stored in the refrigerator for up to 1 month. Enjoy it on ice cream, fresh winter fruit or in a cocktail with gin and club soda.
Step by step tutorial
This is such a simple recipe, but full of WOW flavor. Follow these photo steps, then scroll down to the recipe card for the full ingredients list and method.
Add the sugar, water, lemon juice and cinnamon stick to a pot. If using cloves, add them too.
Place over a medium heat and simmer until the sugar dissolves.
Peel, core and quarter the pears, then add them to the pot.
Simmer for 10 minutes or until soft. Enjoy!
Pears Poached in Sugar Syrup Recipe
Poached Pears a simple dessert is a flavorful balance of the fruit, spices and sugar. Pears are delicious but best when poached. A simple yet elegant and quick dessert is my favourite kind of food.
Poaching fruits like pears is a great way to eat fruit that has not ripened on the tree. As it starts raining here we get some nice pears. In my place, we enjoy all kinds of fruits, some more than others. Pears fall in others category and I am the only one who loves them fresh! The others love them poached!
This week I am the default hostess for Foodie Monday Blog Hop. Many of us have got some difficulties. We have voted for using fruits in any dessert form under #259 Fruity Bites. Do join us and enjoy the delicious desserts we have in store for you.
So what is poaching?
Poaching has many meanings but in cooking, poaching is cooking in a small amount of liquid. The liquid can be water or wine.
What fruits can be poached?
- Poach any fruit that is naturally juicy like pears, apples, peaches.
- Look for hard and firm fruits to poach.
- Avoid poaching overripe fruit. They are already soft, of course, you will need a shorter time to poach them but they do not absorb the flavours. ( I tried it and will definitely not try it again).
What spices go best with pears for poaching?
Poached pears are comforting, look fabulous and are quick and adjustable. Though the classic dessert uses red wine, you can use white wine, fruit juice or even water to poach pears. Try using brandy, honey, maple syrup.
The spices and herbs recommended are anise, black pepper, allspice, cardamom, cloves, cinnamon, ginger, chives, mint, nutmeg, rosemary, tarragon, and thyme. You can also pair pears with nuts like almonds, pecans, pistachios, hazelnuts, walnuts. Then, of course, chocolate caramel, chocolate, vanilla, sour cherries, cranberries raisins, blackcurrants.
Spoilt for choice Huh? Let me add the first time I tried I used only rose petals! Was it amazing! However today I am using these…
Ingredients to Poach Pears:
- Sugar: I have used white sugar, feel free to use brown sugar, coconut sugar, honey.
- Liquid:Water is what I prefer to use you can use red wine, white wine, fruit juice, brandy, honey, maple syrup.
- Spices:Cinnamon, cardamom, saffron, cloves are my spices today. Try using rose petals if you can get them.
- Optional ingredients: Feel free to use raisins, cherries, apricots. I have once used rose petals too.
What is the best way to poach pears?
Nothing can be easier than poaching fruit, today it is pears. Lazy me loves it! On the stove on the backburner in a gently bubbling liquid add the fruits. The kitchen becomes so fragrant. I can continue doing whatever I’m doing and these pears need hardly any supervision.
- The recipe is so simple: add 2 parts liquid and one part sugar with all the spices/flavourings you desire.
- Peel the pears before poaching.
- Pears become brown when exposed to air. Transfer them to a bowl of water.
- You can poach the full pears or halve them but I prefer to quarter them. This way coring is easy. The time needed to poach the pear also reduces. For these 3 pears, I needed a mere 1/2 hour. Reducing the liquid takes some time but that is again once in a while I check.
- The pears have to be in the liquid fully at all times.
- Cook the pears fully and evenly but they have to stay firm.
- Undercooking pears ruins the taste.
- The pears have a tendency to poke out of the poaching liquid this will discolour them. Keep pushing them in.
- The test for doneness of a pear is poking a knife in the fruit. No resistance? Go ahead and remove the fruit while you continue to reduce the liquid.
How do you serve poached pears?
I cannot resist the pears once cooked. There is something about the fruit that bewitches me. I need to have at least one piece right away.
I want it in my fruit bowl, hot out of the pot as soon as it is done and then later when I warm it up to serve with ice cream.
A dish of Poached Pears is an impressive and beautiful dessert. becomes more flavourful and delicious as the pears steep in the syrup.
Serve this ridiculously easy dessert on vanilla ice cream, or whipped cream. In case you like cheese, consider mascarpone cheese. Cream, custard, then there are options of serving them chopped on pancakes, yogurt.
My kiddo made bread stuffed with poached pears. It needs improvement but here it is.
I have used David Lebovitz’s recipe last time. This time I was inspired by spices that James Oliver recommended.
Seckel Pears Canned In Red Wine Syrup
I can’t even deal with how much I love pears. Peaches are wonderful, yes, but biting into a juicy, ripe pear is something else altogether, such an unexpectedly complex sweetness. I love how earthy and rustic they are, and I always want to put them with things like cardamom, goat cheese and red wine.
This recipe calls for seckel pears, a variety much smaller that the typical barlett or d’anjou, so they make the perfect little spoonful of something sweet. Really, all it entails is canning some pears, but I’ve switched out some of the water for zinfandel and added a few spices. They’ll be the perfect thing to have stashed away for the holidays in case I want to need something ridiculously fancy to impress guests.
(It’s horrible but true, depending on who you’re talking to… “You brought store bought pumpkin pie? That’s so… nice…. I brought seckel pears poached in zinfandel with nutmeg and orange zest.” It’s even better if you can say “I grew them myself” or “They’re organic” but you have to be careful that someone doesn’t just end up punching you in the face for sounding too much like Gwyneth Paltrow. (an example from her blog: “As a home cook, one of the best things I’ve ever done was to build a wood burning oven in the back yard.” Great, thanks for the tip, Gwyneth). For the rest of us that aren’t rolling around in piles of money, this project is equally fancy and only costs about $15.
Seckel Pears Canned In Spiced Red Wine
- 10 lbs. seckel pears
- 1/4 c. lemon juice
- 4 c. spring water (or filtered tap water)
- 1 c. zinfandel
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. orange zest
- 1 bay leaf, preferably fresh
- 2 1/2 c. sugar
Bring boiling water canner to a boil. Sterilize jars and lids.
In a large, nonreactive pot, combing water, wine, sugar, nutmeg, bay leaf, and orange zest and bring to a boil. Simmer for five minutes, then remove the bay leaf and turn the heat to very low.
Peel, half and core the pears. Gently toss in a bowl with 1/4 c. lemon juice to prevent browning. Transfer the prepared pears to the pot with the red wine syrup and gently simmer them for five minutes. Use a slotted spoon to lift the pears out of the syrup and then pack the hot pears into hot jars. Ladle the red wine syrup to cover the pears, leaving 1/2″ head space. Remove air bubbles from the pears by gently running a plastic spatula around the edge of the jar. Adjust the head-space if necessary.Wipe the rims clean and screw on the jar lids.
Process quart jars for 25 minutes if your altitude is 0-1,000 ft., 30 minutes from 1,000-3,000 ft., 35 minutes from 3,000 to 6,000 ft., and 40 minutes above 6,000 ft. (What about on top of Mt. Everest? Doesn’t it seem like it should be way longer? The answer: I have no idea).
I’m not fan of really rich, filling desserts. If you want something a little lighter and more elegant, try plating some pears with whipped cream or creme fraiche, fresh thyme, and black pepper, maybe a drizzle of honey. You could flesh this out into a really nice cheese course by adding some manchego and a few pieces of dark chocolate.
How to scale the recipe
If you’re making poached pears for 1-2 people, you can halve the recipe. (Though, I recommend making the full recipe with 4 pears and saving the leftovers for the next day.)
I made the same recipe with 1 pear and ¼ cup of red wine, which worked well.
To scale the recipe up, you can double or triple the recipe. The main issue to scaling up the recipe is ensuring you have enough liquid to cover the pears.
If you’re using 6-8 pears, use a big soup pot to fit all the pears without squishing them. If doubling the amount of wine isn’t enough to cover the pear slices, add enough water to bring up the poaching liquid level to just cover the top layer of pears.