You have some leftover wine… typical Sunday in Chile… some pears, spices – and voila! you have a delicious and super easy dessert: poached pears!
What are the best variety of pears to use to poach?
Anjou or Bosc, because you want pears that are firm and won’t mush while being cooked in the spiced red wine.
How ripe should the pears be?
You want them just ripe and firm – because it these are too soft they will mush once you poach them with the spiced red wine.
What spices should I use to make poached pears?
Below I list the ones I like to use, but feel free to add or modify them! This is cook’s choice and whatever you have in your pantry works too.
What type of red wine should I use?
I like to use a good wine to make poache pears… one that I will like to drink. Of course, I like Chilean wine and I always buy Cabernet Souvignon, Merlot or Carmenere. Click here to check out an inexpensive and good one I like.
Could I poach the pears in white wine?
Yes! you could absolutely do it! follow the same instructions just replacing the type of wine.
- Small pot
- Small sauce pan
- Pairing knife
- Wooden spoon or spatula
- Small bowl
- Manual juicer
Poach the pears
- 2 Unit Pears Bosc or Anjou
- 3 Cups Red Wine
- 1/2 Cup Sugar
- 1 Unit Orange Peel and juice
- 1 Unit Lemon Peel and juice
- 1 Unit Cinnamon Stick
- 5 Unit Wholw Cloves
- 1 Tablespoon Vanilla
- 1/2 Cup Sour cream
- 1 Unit Orange zest
- 2 Tablespoons Powder Sugar
Poach the pears
- In a saucepan, combine all the ingredients: redwine, sugar, orange juice, lemon juice, orange peel, lemon peel, vanilla,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.
- Optional: if your dessert serving is half a pear, divide in half and scoop out the seeds.
- Gently place the pears in the 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.
- Optional to get a morecolorful pear: 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 the liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy.
- Remove from flame and letliquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.
If you have any questions comment below! message me to my instagram here.
Also, check out my live and in-person workshops at my Studio in PA here.