📝 About This Recipe
This elegant French classic transforms humble pears into a sophisticated, ruby-hued masterpiece through the art of gentle poaching. Simmered in a robust dry red wine infused with aromatic spices and citrus zest, the fruit becomes tender and translucent while absorbing a complex depth of flavor. Naturally gluten-free and visually stunning, this dessert is the perfect grand finale for an intimate dinner party or a festive holiday gathering.
🥗 Ingredients
The Fruit
- 4 pieces Bosc or Anjou Pears (firm but ripe, stems left intact)
- 1 tablespoon Lemon Juice (to prevent browning during prep)
Poaching Liquid
- 750 ml Dry Red Wine (such as Cabernet Sauvignon, Merlot, or Malbec)
- 3/4 cup Granulated Sugar (adjust slightly based on wine acidity)
- 1 piece Orange (zested in wide strips and juiced)
- 2 pieces Cinnamon Sticks (whole)
- 3 pieces Star Anise (whole pods)
- 4 pieces Whole Cloves
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 3-4 pieces Black Peppercorns (optional, for a subtle spicy kick)
For Serving
- 1/2 cup Mascarpone Cheese (or Greek yogurt for a lighter option)
- 4 sprigs Fresh Mint Leaves (for garnish)
- 2 tablespoons Pistachios (shelled and crushed)
👨🍳 Instructions
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1
Begin by preparing the poaching liquid. In a large, deep saucepan or Dutch oven, combine the red wine, sugar, orange juice, orange zest strips, cinnamon sticks, star anise, cloves, vanilla bean (seeds and pod), and peppercorns.
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2
Place the saucepan over medium heat and stir occasionally until the sugar has completely dissolved. Bring the mixture to a very gentle simmer.
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3
While the liquid heats, prepare the pears. Using a vegetable peeler, carefully remove the skin from each pear, working from the stem down to the base to keep the surface smooth. Leave the stems attached for an elegant presentation.
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4
Slice a small sliver off the bottom of each pear so they can stand upright when served later. Rub the peeled pears with a little lemon juice to prevent oxidation.
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5
Gently lower the pears into the simmering wine mixture. They should be mostly submerged. If they float, you can place a circular piece of parchment paper (a cartouche) directly on top of the liquid to keep them submerged.
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6
Reduce the heat to low. You want a very slow, lazy bubble, not a rolling boil, which could break the delicate fruit.
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7
Poach the pears for 25-35 minutes. Use a paring knife to test for doneness; it should slide into the thickest part of the pear with no resistance, like softened butter.
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8
Carefully remove the pears from the liquid using a slotted spoon and set them upright in a shallow bowl or airtight container.
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9
Increase the heat under the saucepan to medium-high and boil the remaining liquid vigorously. Continue boiling for 15-20 minutes until the liquid reduces by half and becomes a thick, syrupy consistency.
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10
Strain the syrup through a fine-mesh sieve to remove the whole spices and zest. Pour the warm syrup over the pears.
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11
For the best flavor and color, allow the pears to cool in the syrup. You can serve them warm, at room temperature, or chilled overnight (which results in a deeper red color).
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12
To serve, place one pear in the center of a dessert plate. Drizzle generously with the reduced wine syrup, add a dollop of mascarpone, and garnish with crushed pistachios and a mint leaf.
💡 Chef's Tips
Choose firm pears like Bosc; overripe pears will turn to mush during the poaching process. Use a wine you would actually enjoy drinking, as the flavor concentrates significantly during the reduction. If the pears aren't fully submerged, turn them every 10 minutes to ensure even color distribution. Don't discard the leftover syrup! It’s delicious drizzled over vanilla ice cream or used in a cocktail the next day. For a professional look, use a melon baller to remove the core from the bottom of the pear before poaching.
🍽️ Serving Suggestions
Serve alongside a dollop of honey-sweetened whipped cream or thick crème fraîche. Pair with a small glass of late-harvest Riesling or a glass of the same red wine used for poaching. Add a side of gluten-free almond biscotti for a delightful textural contrast. For a breakfast twist, serve a cold poached pear over a bowl of warm gluten-free steel-cut oatmeal. Complement the spices with a small piece of high-quality dark chocolate on the side.