Red wine poached pears are a sweetly spiced company-worthy dessert.
- 2 strips orange peel (2 inches in length)
- 2 cinnamon sticks
- 3 cardamom pods, crushed
- 5 whole cloves
- 1 piece of gingerroot (1 inch in length)
- 750 ml red wine, such as Cabernet Sauvignon (1 bottle)
- 2 cups light brown sugar, packed
- 1 lemon, juiced
- 1 orange, juiced
- 4 pears firm and ripe (I like Bosc)
- vanilla ice cream for serving (optional)
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Lay out a piece of cheesecloth and place the orange peel, cinnamon sticks, cardamom pods, cloves, and gingerroot in the center. Gather the edges and tie securely with twine.
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Combine wine, brown sugar, lemon juice, and orange juice in a large pot, sitr well, then add the cheesecloth bundle.
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Bring to a boil, then reduce to a simmer over low heat.
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While the poaching liquid heats, peel the pears, leaving their stems intact, and take a small slice off the bottom of each pear so the bottom is flat. (I like to cut out the core from the bottom with a paring knife or melon baller, but it's not necessary if you want to skip that step.)
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Place pears in the poaching liquid so they are fully submerged, cover the pot, and simmer for 25-30 minutes or until a pear can be easily pierced with a knife. Turn the pears occasionally, so they cook evenly.
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Remove pears and refrigerate, increase the heat to high, and reduce the liquid by one half. Chill the reduced poaching liquid as well.
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To serve, place each pear on a plate with a scoop of ice cream and a drizzle of the reduced poaching liquid.
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Pears can be made a day in advance. They can also be served warm if you prefer.
Special Equipment: Cheesecloth and Kitchen Twine
- Be sure to choose a firm, but ripe pear for the best texture and flavor.
- Use a good quality, dry red wine. One that you would enjoy by the glass.
- Combining the whole spices and citrus peel in cheesecloth makes them easy to remove and prevents them for piercing or sticking to the delicate pear flesh.
- Leaving the stems intact makes for an elegant presentation. Also be sure to trim the bottom so the pears sit flat as they poach and so they sit up when served.
- You can core the pears with a melon baller from the bottom if desired for easier eating, but it's not necessary.