Wine Poached Pears


Wine Poached Pears are a delicious way to enjoy dessert without all the calories!

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Wine Poached Pears
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Who says dessert has to be fattening and unhealthy? Wine Poached Pears are the perfect finale to a meal and are also delicious for a light brunch. 

Course: Breakfast, Dessert, Side Dish
Cuisine: French
Servings: 1 pear per person
Author: SmartyPantsKitchen
Ingredients
  • 2 Bosc pears
  • 1/2 cup red wine (optional)
  • 2 sticks
  • 1/4 teaspoon cloves
  • 1 teaspoon sugar
  • 1/2 cup dried fruits (cranberry, cherry, blueberry)
  • juice of two large lemons
Instructions
  1. Peel pears, cut into halves or  quarters and place in a big bowl; squeeze lemon juice into bowl and coat pears (this keeps them from turning brown)

  2. In a saucepan on medium heat, add wine, cloves, water, cinnamon and sugar; cook until sugar is dissolved

  3. Add pear sections and turn heat to low

  4. Simmer, covered 25-30 minutes, or until pears are tender

  5. Remove pears with slotted spoon and set aside

  6. Bring remaining wine/water mixture to rolling boil; add dried fruit and cook until fruit plumps up

  7. Place pears in shallow bowl and drizzle wine/water mixture over pears

  8. Garnish with a spoonful of marscapone cheese and garnish with a curl of lemon zest (to make the lemon curl, use a potato peeler and go around the perimeter of the lemon removing a thin layer of the skin.) Twist and place on top of marscapone.

Recipe Notes
  • Wine Poached Pears are an elegant, light dessert we inherited from France!
  • If you like, add a few nuts to top it off.
  • If you prefer, substitute the wine with apple juice or cider.

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What type of pear should I use?

When choosing a pear to be prepared under heated conditions- baking, broiling, grilling or poaching-it is best to use a firmer variety such as a Bosc, Concorde or Anjou. These hold up well under heat and retain their shape, texture and sweetness.

Why do I need to toss the pears in lemon juice?

Pears will brown once peeled, however, in order to reduce the oxidation process, put them in fresh lemon juice.

What type of wine should I use?

Any type of red wine will work, however, if you prefer a sweeter sauce, you might try a Moscato. If you prefer something not so sweet, try a Cabernet Sauvignon, Merlot, or even a table red blend.

Do I have to use wine?

No. If you prefer, you can substitute the wine with a cranberry blend or apple juice; both go really well with the cinnamon infused pear.

Can these be made in advance?

Absolutely! Simply store the pears in an airtight container in the refrigerator separate from the juice. (If you store the pears and juice together, the pears get too grainy). To prepare right before serving, simply heat the wine mixture, add the pears and heat till pears are warm

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