1 Video | Photo: Spiced Red Wine-Poached Pears Recipe
Ingredients
- 2 cups dry red wine, such as cabernet or merlot
- 1/4 cup plus 1 tablespoon sugar
- 1 orange, juiced (about 1/2 cup)
- 1 (1 by 3-inch) strip orange zest
- 1 cinnamon stick
- 2 cloves
- 4 firm, ripe pears
Directions
In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
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By Mai Kitchen
Springfield, 86
on December 23, 2012
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Made this 3 year ago and my guests are still talking about and requesting it, so I’ll make it again for this Christmas. It is very easy and should make ahead so less work for the day of dinner, which allows me more time to enjoy with my guests.
By spc holder
Tuscaloosa, AL
on December 16, 2012
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I am not a pear lover but a local grocery store had some for sale. As a lover of fresh fruit, I decided to try them out. My next step was to find recipes to spice up the pears.......which brings me here. Three letters......O.M.G! This recipe was DIVINE! The syrup mixture is soooooo good. I plan to use it in the future on other desserts such as pound cake, cheesecake!, pan cakes, strawberries, etc. I have so many ideas! Sooooo good! YUMMY!
By runningfoodie
on August 24, 2012
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Amazing! I made this today and the actual work time was minimal. Though it looks very impressive when served, the recipe is actually very forgiving. I peeled my pears a little roughly and then started by simmering them upright accidentally, so I had to overcook them to get color on the sides. Despite these issues, the pears were both beautiful and scrumptious!!
I hollowed out the bottoms and filled them ith homemade whipped cream (verry lightly sweetened and then placed each on top of a little scoop of the whipped cream before drizzling the syrup. The result looked like a masterpiece and was absolutely to die for. I'm considering serving them hot with a little brie next time :
Read all 17 reviews