Poires au Vin Rouge
(French pears poached in red wine)
As a French dessert, poires au vin rouge is a classic and a fine way to finish an autumn meal when pears are in season. Perfect after a dinner of venison, duck or goose.
- Pears -- 4
- Red wine -- 3 cups
- Sugar -- 1/2 cup
- Lemon, zest only, peeled in one long strip -- 1
- Cinnamon stick -- 1
- Peel the pears, leaving the stem attached, and slice a small piece off the bottom of the pears so they will stand up straight.
- Add the wine, sugar, lemon zest and cinnamon stick to non-reactive saucepan large enough to hold the pears and bring to a boil over medium flame. Stir to dissolve the sugar completely, then reduce the heat to very low.
- Place the pears in the simmering wine and poach at a very low simmer for 15-20 minutes, carefully turning from time to time. Do not overcook the pears.
- Remove the pears to individual plates. Bring the wine to a boil again and reduce to about 1 cup. Strain the liquid, pour over the pears, and serve.
Poires au Vin Rouge Variations
- The pears can be poached ahead of time and held in the poaching liquid either at room temperature or chilled.
- Bosc pears work particularly well for this dessert.
- One or two whole cloves and even a few peppercorns may be added to the poaching liquid.