Red Wine Poached Pears
Bosc pears simmer in a spiced red wine and orange juice syrup until tender. Top them with whipped cream or vanilla ice cream for an easy showstopper dessert.
Servings 4 servings
Calories 421kcal
Ingredients
- 4 large Bosc pears peeled with stems attached
- 750 ml dry red wine such as Merlot, Shiraz or Cabernet Sauvignon
- 1 cup orange juice
- ½ cup honey
- 2 whole cinnamon sticks
- 4 pieces whole cloves
- 1 dollop whipped cream or 1 vanilla ice cream, for serving
Instructions
- Peel the pears, leaving the stems attached and in tact.4 large Bosc pears
- Pour the red wine and orange juice into a medium saucepan. Stir in the honey.750 ml dry red wine, 1 cup orange juice, ½ cup honey
- Add the cinnamon sticks, cloves and pears, and bring the liquid to a boil.2 whole cinnamon sticks, 4 pieces whole cloves
- Reduce the heat to medium and cook for 35 to 45 minutes, gently turning the pears every five to 10 minutes so they soften evenly.
- When the pears are tender when pierced with a toothpick (ideally near the bottom), remove the pan from the heat and let them cool slightly.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.1 dollop whipped cream
Notes
Peel the pears with a vegetable peeler in long, even strokes. Leaving the stems on, as the pears keep their shape and will look polished and "whole" on the plate.
Use a saucepan that fits the pears snugly so the wine comes up around them.
Gently turn them every five to 10 minutes so they color evenly.
Let the pears cool completely, then refrigerate them in their cooking liquid in a covered container for up to two days. Serve chilled or rewarm gently over low heat.
Nutrition
Serving: 1pear | Calories: 421kcal | Carbohydrates: 75g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 362mg | Fiber: 7g | Sugar: 57g | Vitamin A: 174IU | Vitamin C: 39mg | Calcium: 44mg | Iron: 1mg
