Pere al vino rosso

Name: Pere al vino rosso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 pear per person; 500g red wine; 100g sugar; a cinnamon stick; a few cloves; a strip of lemon or orange zest (optional)

5.0 out of 5 · 1 rating

Active time: 15 min

Total time: 45 min

Serves: 4

Pears poached in mulled red wine. The dish is extremely easy to make, but the result is rather beautiful—and elegant enough for an 'important' dinner.

Chef's notes

This is a great solution for pears that may not be particularly flavorful by themselves. Use pears that are just ripe or slightly underripe. Very ripe pears will turn to mush. The choice of wine is yours, but personally I enjoy a full-bodied wine for this purpose. Of course, I would not break out your most expensive vintage. In fact, this is a good way to use some already opened bottle that is no longer quite fit to drink. Some people like to accompany these pears with a bit of whipped cream, ice cream or some dried fruits, but personally I think that they are perfect served alone, just as they are.

Steps

Prep the pears

Ingredients

1 pear per person

Peel each pear (it is easier to do this lengthwise), leaving the stem on the pear.

Adding the wine and flavorings

Ingredients

500g red wine
100g sugar
a cinnamon stick
a few cloves
a strip of lemon or orange zest (optional)

Then place them snugly in a saucepan with just enough room to hold the pears in a single layer. Pour on about half a bottle of red wine (or more, depending on the size of the pan and how many pears you have). Ideally, the wine should cover the pears, but if not, you always turn the pears as they cook. Then add sugar—quite a bit of sugar, as you want to create a syrup: about 100g (one cup) or more for 4 pears. Add, too, a stick of cinnamon and some cloves, and if you like, some lemon or orange zest.

Poaching the pears

Allow the pears to simmer for about 20 minutes, turning them if need be so that they cook and color evenly, until they are quite tender but not falling apart. (You can use a paring knife to check if they are done.)

Reducing the wine and finishing the dish

Remove the pears onto a shallow serving bowl or plate, and continue to simmer the wine until has reduced into a syrupy consistency, then strain and pour over the pears. Allow the pears and their sauce to cool before serving.

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2 Comments

Mark L • April 29, 2010 at 08:25AM

I make a similar pear dish but I use peppercorns, vanilla pods, bay leaves and brown sugar i addition toy some of your base ingredients. I poach the green/semi ripe pears (quatered) for about half an hour, then bottle them and leave them for at least a month or two to mature fully. When I make the next batch I will publish the recipe so everyone can enjoy it. Thank you very much! Cheers Mark L

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Denis U • December 13, 2010 at 10:31PM

- 4 pears - 1.5 cups of red dry wine - cup of sugar - 3 cups of water - 1 vanilla pod - zest of 1 lemon Peel the pears, leaving the stem In the saucepan - solve sugar into the water-wine mixture, add zest. cut the vanilla pod in halfs. add to the pan. put the pears. simmer in a lowest heat for 1.5 hours. take out vanilla and discard take pears out, simmer the syrope for another 40 minutes or until required consistency. put pears into the portion-size bowls, add the syrope, refregirate for a night.

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Chef's notes

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2 Comments

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