Poached Pears in Red Wine is an elegant but classic dessert to prepare. The red wine sauce is so muscatel sweet that you will find yourself savouring every last drip and licking the sauce off your fingers! Ensure your pears are firm but not hard. Beurre Bosc or Corella pears are perfect for this dish. A good quality red wine is essential for this recipe and there will be an extra glass or two for you to enjoy while you are waiting for your pears to poach. Red wine in moderation is beneficial for your health with the main constituents polyphenolic compounds in red wine, such as flavonoids and resveratrol lowering your risk of developing atherosclerosis by as much as 30% through antioxidant activity, reductions in inflammation, increases in HDL good cholesterol and reductions in the formation of fatty plaques. While research indicates cardiovascular health benefits this does not advocate that you begin drinking to lower your risk of cardiovascular disease! There are more healthier ways to lower your risk of developing heart disease by maintaining a healthy body weight, the cessation of smoking, exercising, consuming a healthy balanced diet with lean proteins, leafy greens, fruits, whole grains and monosaturated fats.
Poached Pears in Red Wine
- 4-6 large beurre bosc or 8 small corella pears, firm
- 2.5 cups of red wine (shiraz, merlot)
- 1 1/3 cup of castor sugar
- 1 cinnamon stick
- 2 inch piece of orange peel or zest
- 2 inch piece of lemon zest
- Thick cream or vanilla bean yogurt to serve
Place the red wine, castor sugar, cinnamon sticks and zests into the saucepan that fit the pears snug. Slowly bring to the boil and dissolve all the sugar, stirring occasionally until boiling. Reduce to a simmer.
Meanwhile peel the pears and ensure your remove all the skin as this will not colour. Trim around the stalks so this is a clean and neat finish.
Trim the bottom of the pear so that it sits straight up right on the plate.
Add the pears to the saucepan and cook gently turning three or four times during cooking.
Cooking time depends on how big your pears are but allow 15-25 mins.
Remove the pears from the liquid once cooked and soft to pierce into the centre.
Reduce the remaining syrup for 5-10 minutes until thick and syrupy.
Place the pear onto the plate and serve with some thick cream or vanilla bean yogurt.
Gently pour the syrupy red wine sauce over the top of the pear.