France | Desserts | Pears | Fall | Poaching

Poires au Vin Rouge

(French pears poached in red wine)

Yield: 4 servings


INGREDIENTS PREP AMOUNT
Red wine 3 cups
Sugar 1/2 cup
Lemon zest only, peeled in one long strip 1 each
Cinnamon stick 1 each
Pears   4 each

METHOD

Basic Steps:  Boil → Poach → Reduce → Chill
  1. Bring the wine, sugar, lemon zest and cinnamon stick to a boil in a non-reactive saucepan large enough to hold the pears. Stir to dissolve the sugar and turn heat to low.
  2. Peel the pears, leaving the stem attached, and place in the simmering wine. Poach at a very low simmer for 15-20 minutes, turning often. Do not overcook the pears.
  3. Remove the pears to a serving bowl. Bring wine to a boil again and reduce to 1 cup. Strain the liquid and pour over the pears. Chill well and serve.

VARIATIONS

  • Bosc pears work particularly well for this dessert.
  • One or two whole cloves and a few peppercorns may be added to the poaching liquid.

NOTES

  • This simple French dessert is a fine way to finish an autumn meal when pears are in season. Perfect after a dinner of game.