:max_bytes(150000):strip_icc()/red-wine-poached-pear-recipe-3511041-step-hero-01-cadc8c28b8ad467b987154b65e59d2aa.jpg)
The Spruce / Tara Omidvar
Nutritional Guidelines (per serving) | |
---|---|
324 | Calories |
2g | Fat |
71g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 | |
Amount per serving | |
Calories | 324 |
% Daily Value* | |
Total Fat 2g | 3% |
Saturated Fat 1g | 5% |
Cholesterol 8mg | 3% |
Sodium 13mg | 1% |
Total Carbohydrate 71g | 26% |
Dietary Fiber 9g | 34% |
Total Sugars 50g | |
Protein 2g | |
Vitamin C 79mg | 395% |
Calcium 69mg | 5% |
Iron 1mg | 8% |
Potassium 515mg | 11% |
*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. 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.
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.
Ingredients
-
1 lemon (juiced and zested)
-
4 to 6 pears (Bosc or Anjou, peeled and cored)
-
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
Steps to Make It
-
Gather the ingredients.
The Spruce / Tara Omidvar
-
Fill a bowl with cold water and add all but 2 tablespoons of the lemon juice.
The Spruce / Tara Omidvar
-
Peel and core each pear.
The Spruce / Tara Omidvar
-
Place them in the bowl of lemon water to rest.
The Spruce / Tara Omidvar
-
Combine the red wine, sugar, reserved 2 tablespoons of lemon juice, the lemon zest, vanilla extract, and cinnamon in a medium saucepan that is big enough to hold the pears.
The Spruce / Tara Omidvar
-
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.
The Spruce / Tara Omidvar
-
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.
The Spruce / Tara Omidvar
-
Remove the pears from the pan and cool them on a cooling rack or old, clean towel.
The Spruce / Tara Omidvar
-
Bring the wine sauce back up to a rolling simmer and cook until the liquid has been reduced by half.
The Spruce / Tara Omidvar
-
To serve, place one pear into a shallow bowl. Pour a stream of sauce over the fruit.
The Spruce / Tara Omidvar
-
Place one scoop of ice cream, mascarpone cheese, or crème fraiche next to the pear (if using). Serve and enjoy.
The Spruce / Tara Omidvar
Recipe Variations
For a twist on this elegant French dessert, try a classic poached pears in white wine recipe or chocolate-dipped Poires Belle Helene—a dish created in the 19th century by French chef Auguste Escoffier and named after an opera.