why it works
- Cooking pears in red wine with cinnamon, cloves, black pepper and star anise imparts a warm spicy flavor to the fruit and poaching liquid.
- Simmer the poaching liquid until it is thick enough to coat a spoon, creating a sweet, savory glaze for serving the pears.
Step into my apartment, and you’ll find several bottles of wine on my dining table. My husband imports Portuguese wines, and his job involves opening and tasting lots of fermented grape juices in restaurants, bars, and wine stores. Usually the leftover wine goes to our neighbors, but if I’m feeling resourceful, I’ll add it to recipes protruding short ribs And RisottoOr turn it into poaching liquid for winter fruit like quince or pears.
Red Wine Poached Pears – Poire à la Beaujolais – is a classic French dessert you can find on menus the bistro And brasseries: pears are simmered until soft with red wine, sugar, and sometimes hot spices, then served with their poaching liquid. This is a minimal-effort dessert that’s pretty enough for a dinner party, but also simple enough to prepare on a weeknight. Plus, you can make the dessert up to three days in advance of when you plan to serve it, and as the pears sit in their poached liquid, they take on a beautiful burgundy color.
Serious Eats / Amanda Suarez
Although this dish is traditionally prepared with Beaujolais, a fruity red wine made from the Gamay grape, almost any red wine will work fine here. (Unless you have a highly sophisticated palate or nose, the difference is barely noticeable.) The type of pear you use matters less than the ripeness of the pear: You want them to be ripe right away. And begin to soften, but not so soft that they will fall apart during poaching. I have a soft spot for Bartlett and Starkrimson pears – they are both juicy and soften as they ripen but still retain some firmness, making them ideal for cooking. The color of their skins also changes as they ripen, giving you a good idea of ​​when they’re ready to use: Bartlett pears turn yellow, while Starkrimsons turn bright red. When in doubt, feel your pear and take a deep breath – when gently pressed the fruit should swell slightly and smell sweet.
To give my ripe pears a flavor profile similar to Wintry mulled wineI add a blend of fresh orange peel, a cinnamon stick, cloves, black pepper and star anise, adding enough to the wine to give the liquid a warm spicy flavor, but not so much that it overpowers the pear. While pears are delicious when served with their poaching liquid, I like to take it a step further and reduce the wine for a more concentrated sauce. After removing the spices, I simmer the poaching liquid until it’s as thick as a glaze, then spoon it over the pears. Enjoyed alone or with a scoop vanilla ice cream or drizzle of Vanilla SauceThis is a dessert that makes me feel like I’m sitting in the warm glow of a French bistro – even if I’m sitting on my couch at home.
Serious Eats / Amanda Suarez
This weekend-friendly French dessert requires just a bottle of wine and some pears
cook mode
(keep screen awake)
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One 750ml bottle of red wine
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1 cup granulated sugar (7 ounces; 200 grams)
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a 2 inch piece orange peel from 1 medium orange
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One 2 inches cinnamon stick
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3 cloves
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5 Black black pepper
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3 star anise
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6 firm but ripe medium Pear (about 2 1/4 pounds; 1 kg), peeled
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ice cream Or vanilla sauce for serving (optional)
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In 5-quart nonreactive pot or Dutch oven, combine red wine and sugar. Boil over high heat, stirring occasionally, until the sugar dissolves, about 6 minutes. Reduce heat to medium and add the orange peel, cinnamon stick, cloves, black pepper and star anise.
Serious Eats / Amanda Suarez
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Using your hands, carefully hold the pears by the stem and drop them into the wine mixture, one by one. Cook pears slowly, uncovered, until soft and a knife easily pierces the flesh, 25 to 30 minutes.
Serious Eats / Amanda Suarez
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Using a slotted spoon, remove the cooked pears and carefully arrange in a single layer in a wide, shallow bowl; Cancel. (This prevents the pears from weighing down and crushing each other.)
Serious Eats / Amanda Suarez
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Increase heat to medium-high. Place the poaching liquid over low heat and cook, stirring occasionally, until it is glassy and thick enough to coat a spoon, 20 to 30 minutes; You should have about 3/4 cup of glaze. Serve the pears by the spoonful with the warm glaze and ice cream or vanilla sauce, if desired.
Serious Eats / Amanda Suarez
special equipment
5-quart nonreactive pot or Dutch oven, slotted spoon
Make-Ahead and Storage
The pears can be prepared through Step 3 and refrigerated in their poaching liquid up to 3 days in advance. Once the pears are soft, use a slotted spoon to remove the fruit and carefully arrange them in a single layer in an airtight container. Let the poaching liquid cool completely, then pour over the pears before refrigerating.
When ready to serve, bring the poaching liquid to a boil over medium heat. Gently lower the pears and cook over low heat until heated through, about 5 minutes. Using a slotted spoon, remove the cooked pears and carefully arrange in a single layer in a wide, shallow bowl; Cancel. Proceed with Step 4 of the recipe.
