A partridge in a pear tree - Pears Poached in Red Wine


In yesterday's blog I talked about pears cooked in wine. This recipe is delicious and easy to make. It can be prepared in advance and ready to be served with vanilla or even better cinnamon ice  cream.
Add a few sprigs of rosemary and lavender to the concoction to give it extra fragrance.

Pears Poached  in Red Wine




4 firm William pears
750 ml red wine like a Rioja
200 g caster sugar
200 g cognac
2 bay leaves
2 sprigs of rosemary
2 sprigs of thyme
some dried lavender


Preparation time: 10 minutes
Cooking time: 1 hour and 30 minutes
Serves 4


  1. Peel the pears but keep the stems. Slice off the bottoms to make them stand straight on a flat surface.
  2. In a saucepan, pour the content of a bottle of wine, and mix with cognac, sugar and herbs. Place over medium to high heat.
  3. Add the pears and bring to  the boil.  Let the mixture bubble for about 3 minutes to allow the alcohol to evaporate.
  4. Cover with a lid, reduce to medium-low heat and simmer for about 30 minutes, or until the pears are well cooked and tender.
  5. With a slotted spoon or a pair of tongs, carefully transfer each pear onto a plate.
  6. Reduce the remaining liquid by boiling it briskly for 20 to 30 minutes until it reaches a syrupy consistency.
  7. Serve the pears at room temperature with the syrup spooned over, garnish with a rosemary sprig.




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