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Much like ourselves, these poached pears are full of holiday spice and drunk on red wine.

Red Wine Poached Pears
Servings:

serving time2

Ingredients

  • 2 pears, ripe

  • 3 cups red wine

  • 1 cinnamon stick

  • 3 cloves

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Transcript

- Today, I'm gonna show you how to use a whole bottle of wine in this drunken dessert. We're gonna make poached pears. Let's get started. So to start our poached pears, we're going to infuse our red wine with all of our aromatics. So I've got some cinnamon, got a bay leaf, some orange zest. A nice fat piece. We've got a couple of allspice berries, black peppercorns, and whole cloves. So that's just on a low simmer. We're just infusing the wine. Now, I've got a vanilla pod here. To get all the vanillay goodness out, we're gonna just cut along the center. That's gonna open that up. And then we're gonna use the back of our knife to scrape out all that awesome vanilla. So we'll just get that in there. So we've got the other side. Get that in there. And then there is still vanilla flavor in the pod. We didn't manage to scrape everything out. So we're just gonna drop this whole pod in. All right. Finally, we'll add our sugar. And we're gonna give it a little stir just to combine. Start dissolving that sugar. And that's gonna sit and infuse. So in the meantime, let's get our pears ready to go. I've got my two pears. We're gonna just trim the bottom off. Just so they can stand up straight on your plate when they're done. Standing, and then we're gonna peel them carefully. You want to leave it as intact as possible. Really want to maintain the shape. Just gonna go nice and slow. We're gonna leave that little bit of stem on. And for this recipe, you want your pears to not be totally ripe. You don't want them to be mushy at all. You want them to be pretty crisp so they hold together well. And it will also make your peeling a lot easier. All right carefully around the stem. All right, so that's one pear done. Get our second one going. If you see any little imperfections, you can sort of peel over it a couple of times. Smooth it out. So you don't have a nice, huge hole. All right, we're gonna bring our wine back up. Get rid of our trimmings, and our pears are going in. So this is why you want to leave some stem on is just so you can carefully drop them in. I'm gonna lay them on their side. You want them to be fully submerged. So if you need to add a little more wine, go for it. All right. Our pears are in. They're gonna do their own little thing for awhile until they're soft and cooked through. So let's do some things while we wait. Dancing. Okay so, we've read our books. We've had a dance party. Our pears are poached, and we've taken them off the heat. So they're a little bit cooler now. Easier to handle. We're just gonna gently pull them out of our liquid. Oh, they are beautiful. We want to do it carefully 'cause they are a lot softer now. So try not to squeeze too hard. But as you can see, you can really see where you've peeled the pears. So as gently as you can do it is the way you want to do it. You're gonna have big chunks in your pears. But these look amazing. We're gonna set those aside for just a minute so we can reduce some of our cooking liquid into a beautiful syrup. We're gonna just strain out our aromatics. And using our same pot just 'cause it has some residual heat, less of a mess to clean up, we're gonna just pour about a cup back in and start reducing that for our syrup. All right, so we'll get that onto fairly high heat. And that's gonna start reducing. And as it reduces and the water evaporates, you're gonna end up with this amazing red wine, aromatic, autumny syrup to go on top of our pears. All right so our sauce, syrup has reduced. So we are gonna to finish off our poached pears. Just gonna carefully spoon our sauce over the top. And oh my goodness, the color is amazing. Your whole kitchen is gonna smell like Christmas. Oh, and let's finish it with some whip cream. Get right in between. These look amazing. They're super easy to make. Perfect drunken dessert for your next party.

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