Pears poached in red wine

23 Dec

Pears poached in red wine is a revelation to me. I don’t like pears, I think it is the texture, so it is nothing short of miraculous to discover pears cooked like this. The recipe here is to feed 8 but it would be easy to scale it up or down. The cold pears are also delicious with cheese so it may be worth making enough to have left overs.

Serves 8 prep 30min cook 1.5hours

  • 8 pears
  • Juice of half a lemon
  • Juice of 1 large orange
  • 3 or 4 bits of cinnamon bark
  • 400ml red wine
  • 3 tbsp vanilla sugar

Carefully peel the pears leaving the stalk and a little bit of skin around it. Place the pears, standing up, in a roomy oven proof dish with a lid. Pour the liquid ingredients over the pears, place the cinnamon around the pears and sprinkle the sugar over the top. Cover and place in a low to medium oven. Cook for 60 to 90 minutes until the pears are soft and nicely coloured, taking the dish out every 30 minutes to baste the pears in the juice. Serve hot or cold, as they are or with a dollop of Crème fraîche or vanilla ice-cream.

Recipe Source As one of those people not too keen on the taste of pear I had no idea what to do when faced with a whole tray of them. That is until my friend Maggie suggested pears poached in red wine and gave me a rough outline of how they are made. We were expecting Rachel’s dad and his two brothers, both capuchin monks, for lunch so I needed to come up with something special for a desert and this was it.
11/8/2007:

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