For daily wit & wisdom, get the Almanac newsletter.

Wine-Poached Pears

Roasted Prosciutto-Wrapped Asparagus
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 servings
Category
Fruit
Course
Desserts
Sources
Yankee Magazine

Elegant and surprisingly simple, wine-poached pears turn everyday fruit into a showstopping dessert. Simmered gently in red wine with warm spices, citrus, and vanilla, the pears absorb rich flavor while becoming tender, fragrant, and beautifully jewel-toned. Finished with a reduced syrupy glaze, this classic dish is perfect for dinner parties, holidays, or any time you want a dessert that feels a little extra special without a lot of fuss.

Ingredients
2 cups Zinfandel or Merlot wine
1/2 cup granulated sugar
1 vanilla bean, cut in half lengthwise
1 whole cinnamon stick
Zest and juice of 1 orange
Zest of 1 lemon
1 whole bay leaf
6 ripe Bosc pears, stems
Raspberries (optional)

Instructions

  1. In a medium-size saucepan over medium heat, combine wine, sugar, vanilla bean, cinnamon stick, orange zest and juice, lemon zest, and bay leaf. Stir together until sugar dissolves.
  2. Peel pears, leaving stems intact. Cut 1/4 inch off the bottom of each pear (so that pears can stand upright for serving). Lay pears down in liquid.
  3. Bring mixture to a boil over high heat. Reduce heat to medium low and simmer, turning pears every few minutes, until a paring knife pierces them easily, about 15 minutes. Remove from heat and let pears cool to room temperature in liquid.
  4. When cool, use a slotted spoon to remove pears from liquid. Refrigerate pears, covered, until chilled through, about 2 hours.
  5. Meanwhile, strain poaching liquid over a second saucepan. Discard solids. Bring liquid to a boil; cook until reduced to a thick syrup, about 20 minutes. Let cool to room temperature.
  6. When ready to serve, arrange pears on a platter or individual plates and drizzle poaching liquid over them. Garnish with raspberries if you like.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments