Poached Pears in Red Wine is a luscious winter dessert. Bosc pears are available all year long. You need to leave them on the counter for a couple of days after purchasing, so they can ripen.
The only difficulty with this recipe is the boiling down of the liquid. As it gets close to the one cup, it starts to reduce quickly. If it goes too far, it will caramelize and ruin the sauce.
Enjoy!
Poached Pears in Red Wine
Print recipe| Serves | 8 |
| Inspiration | Best of Bridge |
Ingredients
- 8 Bosc pears
- 2 Cups red wine
- zestof one lemon
- 2 Tbsp fresh lemon juice
- 1 cup sugar
- 1 stick cinnamon
- 1 Tsp vanilla
Directions
| Peel pears with vegetable peeler, keeping stems intact. Trim bottoms so they can stand. Place in deep saucepan | |
| In another saucepan, pour in red wine, lemon zest, lemon juice, sugar, cinnamon and vanilla. Bring to a boil. Pour over pears and add enough boiling water to cover. Simmer very slowly, until just tender. Test by inserting a skewer. Remove pears carefully to a dish. | |
| Rapidly boil liquid and reduce until only one cup remains. Pour over pears and cool. (Go very slowly at the end or the sauce will carmelize and get hard) | |
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To serve, spoon some liquid onto individual dessert plates and place a pear on each plate. Garnish with a dollop of whipped cream.  | |