I’ve eaten a few poached pears in my life, but none like the one I ate in Napa Valley while on vacation with my husband.
The hotel we stayed in offered brunch every morning, and it was there where I discovered the beauty of fruit mixed in wine.
This is a simple recipe. Play with it.
Next time, I will experiment with cloves.
I used a Merlot for the red wine.
Pears Poached in Red Wine
Adapted from “How to Cook Everything” by Mark Bittman
Time: Overnight , largely unattended.
A light simple and classic dessert. Use not-quite-fully-ripe Bosc Pears if at all possible.
4 Bosc pears, ripe but not mushy
1 1/2 cups water
1 1/2 cups red wine (I used Merlot)
3/4 cup sugar
1 lemon, sliced
1 cinnamon stick
1- Peel pears; use a melon baller to remove the core from the blossom end, leave the stem on. (I did not, I halved the pears and removed the cores. I preferred halves to wholes.)
2- In a medium saucepan. Bring water, wine, and sugar to a boil. Turn heat to med-low and add the lemon slices, cinnamon stick, and pears. Cover pan, simmer until pears are very tender, at least 20 minutes.
3- Remove pears to a bowl and continue to cook the sauce, over med-high heat until it reduces by half and becomes syrupy. Strain syrup over pears and refrigerate overnight.
4- Serve chilled pears whole, with little of the syrup poured over them.
These would be excellent for the holiday table.