Whole pears drenched in a red wine syrup is a simple and beautiful dessert. I like to eat them as is, with no whipped cream or anything else added, other than a sprig of mint or a cinnamon stick to garnish.
Make these up to two days ahead of time and then pop them in a bowl just before serving for a pretty, delicious, and light dessert.
Red Wine Poached Pears
Author: Eva Marie
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6 pears
Ingredients
- 6 pears, just ripe but still firm
- 2 cups red wine
- 1 cup water
- ¾ cup sugar
- ½ cinnamon stick (about a 1-inch piece)
- 4 cloves
- 1 teaspoon vanilla
Instructions
- Pour the wine, water, vanilla, sugar, cloves and cinnamon stick into a large pot and give a stir to dissolve the sugar.
- Peel the pears, leaving the stem and core intact.
- Gently place the pears into the pot.
- Bring the mixture to a light simmer.
- Once the wine begins to simmer, cook the pears for 30 minutes, turning the fruit occasionally so they soak up the color evenly.
- Remove the pears from the wine when they are tender but still slightly firm and place them in a bowl.
- Turn up the heat on the stove and boil the wine for 10 minutes or so to reduce the liquid and intensify the flavors.
- Remove from heat and pour the syrup through a strainer over the pears.
- Allow to cool, cover, and then chill in the refrigerator for at least a few hours.
- To serve, place one pear in a bowl for each person.
- Spoon some of the syrup over the pears.
- These can also be served at room temperature or warm by reheating in the syrup before serving.
Enjoy!
