|Nutritional Guidelines (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. 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.
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
Gather the ingredients.
Fill a bowl with cold water and add all but 2 tablespoons of the lemon juice.
Peel and core each pear.
Place them in the bowl of lemon water to rest.
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.
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.