Poached Pears in Red Wine
The goal is to keep the fruit intact while infusing it with color and spice. When done correctly, the pear transforms from a firm, pale fruit into a deep ruby-stained dessert with a silky texture.
Choosing the right pear matters more than the wine.
Select Bosc or Anjou pears that are firm to the touch. If they are already soft, they will disintegrate into mush before the wine has a chance to penetrate the center.
- small saucepan
- vegetable peeler
- paring knife
- slotted spoon
What goes in.
- 4firm Bosc pears
- 750 mldry red wine, such as Merlot or Cabernet
- 1/2 cupgranulated sugar
- 2cinnamon sticks
- 3star anise
- 1strip of orange zest
The tight fit
Use a saucepan narrow enough that the wine covers at least two-thirds of the pears. This ensures even coloring without needing an excessive amount of liquid.
The method.
Prepare the pears
Peel the pears completely, leaving the stems attached for presentation. Slice a small sliver off the bottom so they stand upright on a plate.
Simmer the poaching liquid
Combine wine, sugar, cinnamon, star anise, and orange zest in the saucepan over medium-high heat. Stir until the sugar dissolves.
Poach
Lower the pears into the liquid. Cover with a lid slightly ajar and reduce heat to a bare simmer. Cook for 25 to 30 minutes, turning them once halfway through.
Check for doneness
Pierce the thickest part of the pear with a paring knife. It should slide in without resistance, like a knife through room-temperature butter.
Reduce the syrup
Remove the pears with a slotted spoon. Increase the heat to high and boil the remaining liquid for 10 to 12 minutes until it reduces to a syrup that coats the back of a spoon.
Other turns to take.
Vanilla Bean infusion
Split one vanilla bean lengthwise and add it to the wine; it adds a floral sweetness that cuts through the acidity of the wine.
Port swap
Replace one cup of the dry red wine with tawny port for a deeper, nuttier flavor profile.
When it doesn't go to plan.
Place a circle of parchment paper directly on the surface of the wine while poaching to ensure the pears stay submerged and color evenly.
The pears will continue to absorb color as they cool; pull them out when they are just shy of your desired shade of red.
Serve at room temperature or slightly chilled, never piping hot.
The ones that keep coming up.
Can I reuse the leftover wine syrup?
Yes. The reduced syrup keeps for a week in the refrigerator and works well drizzled over vanilla ice cream or Greek yogurt.
Why did my pears turn brown instead of red?
This usually happens if the wine is too acidic or if the fruit was exposed to air for too long before poaching. Submerge them immediately after peeling.
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