Red Wine Poached Pears
Poached pears elegant, beautiful, and simple to make. Serve them hot, warm, or cold, either by themselves or with a little whipped cream on the side.
Ingredients
- 2 large oranges navel or cara cara oranges preferred for sweetness
- 6 ripe but firm small pears
- 2 cups red wine such as Pinot Noir or Merlot
- ¼ cup honey
- 3 tbsp raw sugar or granulated sugar
- 1 stick cinnamon
- ¼ tsp ground cardamom
Instructions
- Zest and juice one of the oranges and pour the juice in a medium bowl. Slice the remaining orange into ¼-inch rounds.
- With a vegetable peeler, peel the pears and cut them in half length ways. Add the pears to the bowl with the orange juice and toss to coat (this will help prevent the pear from turning brown too quickly).
- Prepare a non-reactive pot that can fit all the pears snuggly (I used an enameled pot). Add the orange slices, red wine, honey, sugar, cinnamon stick, and cardamom.
- Over medium-high heat, bring the liquid to a rolling boil, then lower the heat and add in the pears and orange juice (set the bowl aside). Cover and let simmer gently for 20 to 30 minutes, occasionally rotating them using a wooden spoon, until the pears have softened enough and a skewer inserted in the middle of a pear at the thickest part meets no resistance.
- Transfer the pears back to the bowl for now. Simmer the remaining liquid for a few minutes or until thickened.
- Allow the pears to sit upright in the poaching liquid until they have cooled enough to serve.
- Serve poached pears warm or cold with a little bit of the syrup drizzled on top, and some orange zest for garnish. You can also refrigerate them in the poaching liquid overnight to serve at a later time.
Nutrition
Calories: 259kcalCarbohydrates: 52gProtein: 1gFat: 0.3gSaturated Fat: 0.05gFiber: 7gSugar: 39g
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