Lately I have been roasting, grilling, and pureeing fruit. Today I will poach my pears. Since apples are considered the quintessential fall fruit, we often forget that pears are also gifts of the autumn season. Juicy pears poached in spiced red wine celebrates the fall season.
Spiced Red Wine Poached Pears turn a festive autumn jewel tone that is a cross between burgundy and plum. They turn out creamy white inside and are tender to the bite. Spiced Wine Poached Pears are sweet, rich and slightly spicy, which is the perfect combination of flavors to add to a salad or simply serve as desert.
As you poach these pears, your home will be infused with warm aromatic scents that truly remind you of the impeding holidays and cooler seasons. The poached pears are incredibly easy to make, but make a sophisticated presentation even when served alone with a drizzle of the spiced wine syrup.
2 cups dry red wine (cabernet or merlot)
1/4 cup and 1 tablespoon sugar
½ cup orange, juiced
1 (1 by 3-inch) strip orange zest
1 cinnamon stick
½ teaspoon ground cardamom
4 firm but ripe pears, peeled, stems left intact
- In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick, cardamom and cloves. Bring to a boil, reduce heat and simmer for 5 minutes.
- Slice 1/2-inch off the bottom of the pears to create a flat bottom.
- Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm.
- Transfer pears to a plate.
- Boil liquid in saucepan until reduced to 3 cups, about 20 minutes.
- Remove the saucepan from heat return the pears to the liquid, cover and chill pears in poaching liquid at least 3 hours.
- Before serving, rewarm over medium-low heat until pears are heated through.