Red-Wine Poached Pears
Serves 4
Adapted from The Flavor Blender
½ cup sugar
2 large pieces of orange peel (about 4-6 inches in length each)
¼ teaspoon ground cloves (or 8-10 whole cloves)
1-1½ star anise
1 cinnamon stick (or ¼ teaspoon ground cinnamon)
2 cups of red wine (Shiraz, Zinfandel, or Merlot - pick one that you yourself like to drink)
¼ cup water
¼ - ⅓ cup fresh orange juice
2 teaspoon vanilla extract
4-6 medium sized pears (use Bosc, Anjou, or Asian variety – they shouldn’t be soft or mushy as this will create a tasty, but an unbecoming texture; AVOID BARTLETT PEARS!)
Fruit (optional): up to ½ cup raspberries, pitted cherries, and/or blackberries (can be fresh or frozen)
Pick a saucepan large enough to fit all the pears comfortably upright, with enough room for the pears to be submerged in the poaching liquid. I recommend testing the pan out before beginning.
Once you’re ready to cook, add all of the ingredients, except the pears, to the saucepan and heat over medium-low heat. Bring to a simmer and stir occasionally to help dissolve the sugar.
Peel the pears only once the mixture has come to a simmer. Leave the stems on the pears as it helps to move them. If you peel the pears too soon, they will discolor quickly. Add the peeled pears, one by one, to the saucepan.
Poach the pears in the liquid, on low to medium-low heat, for 25 minutes. Rotate the pears every 5 minutes, making sure all of the sides, including the tops, are evenly poached in the liquid.
Once the pears have been poached, stand them upright in the saucepan and remove the saucepan from the heat. Let the pears cool down in the poaching liquid. The pears are best served room temperature or chilled, so let them cool to that point.
About 20 minutes before serving, remove the pears from the poaching liquid. Using a small slotted spoon, scoop out the orange peel, star anise, cinnamon stick, and the berries. Put the saucepan on the stove again and heat over medium. Reduce the liquid until it forms a syrup, about 15-20 minutes. Make sure not to reduce too far or you’ll get a thick syrup that doesn’t pour well. If you notice the entire top layer of liquid forming lots of bubbles, take the pan off the heat immediately.
To serve, divide up the pears and pour the syrup over each one. Serve as is, or top with whipped mascarpone or whipped cream.
Enjoy!
