|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 9g||34%|
|Total Sugars 50g|
|Vitamin C 79mg||395%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Poached pears in wine (or Poire à la Beaujolais) is a classic French dessert that originated in the wine-growing territories of Burgundy and Lyon. The French used it as a way to consume fruits that were not ripening to their liking on the tree; this way the fruit would not go to waste. By combining peeled pears with wine and a bouquet of spices, the people of the region were able to maximize their harvest while creating a dish that highlights the fruit's natural sweetness.
Poaching, which at its essence simply involves simmering food in a liquid until it's cooked, also happens to be an excellent way to use unripe fruit. This poached pears recipe offers a warming dessert option for a cold winter night or an elegant brunch dish for a family get-together.
Select a fruit-forward red wine for this dish such as zinfandel, shiraz, or merlot, and serve it next to a dollop of vanilla ice cream or top with homemade whipped cream. The translucent, red-tinted pears make for an elegant dessert that will impress your guests and won't overpower the dinner spread.
"Slowly poaching pears in a fragrant red wine sauce change this humble fruit into a sexy dessert. The fruit softens and turns a beautiful shade of red. The reduced sauce is sweet and has a nice depth of flavor. Enjoy it as is or serve alongside ice cream for dessert or waffles for breakfast." —Carrie Parente
1 lemon (juiced and zested)
4 to 6 pears (Bosc or Anjou)
1 1/2 cups red wine (Zinfandel, Shiraz, or Merlot work best)
3/4 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
For serving: Vanilla ice cream, mascarpone cheese, or crème fraiche
Gather the ingredients.
Fill a bowl with cold water and add all but 2 tablespoons of the lemon juice.
Peel, halve, and core each pear.
Place them in the bowl of lemon water to rest; the lemon juice will help prevent browning.
Combine the red wine, sugar, the reserved 2 tablespoons of lemon juice, lemon zest, vanilla extract, and cinnamon in a medium saucepan large enough to hold the pears.
Bring to a boil, then turn the heat down to reach a low simmer. Add the pears and simmer for 10 to 12 minutes on one side.
Rotate the pears and continue to poach them for an additional 8 to 10 minutes, or until they are tender and are easily poked through with a fork.
Remove the pears from the pan and cool them on a cooling rack or old, clean towel.
Bring the wine sauce back up to a rolling simmer and cook until the liquid has been reduced by half.
To serve, place one pear into a shallow bowl. Pour a stream of sauce over the fruit.
Place one scoop of ice cream, mascarpone cheese, or crème fraiche next to the pear (if using). Serve and enjoy.
How to Store Poached Pears
Poached pears can be covered and stored in the refrigerator for up to 3 days. Reheat them gently in a saucepan over medium-low heat and the poaching liquid. Add a little bit of water if needed. Poached pears don't take to the freezer too kindly because they can become too watery when defrosted.
Do You Serve Poached Pears Hot or Cold?
You can serve poached pears hot, warm, or cold. They are good any of those ways, but if you're serving them with ice cream, serving them warm or hot is especially good.