📝 About This Recipe
This classic French bistro dessert, known as 'Poires à la Beaujolaise,' transforms humble winter fruit into a sophisticated, jewel-toned masterpiece. Firm pears are slowly simmered in a spiced red wine reduction, absorbing deep notes of cinnamon, citrus, and star anise until they become buttery and tender. It is the ultimate elegant finale for a dinner party, offering a perfect balance of tart wine, aromatic spices, and natural fruit sweetness.
🥗 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 Beaujolais)
- 1 cup Granulated Sugar
- 1 piece Orange (zested in wide strips and juiced)
- 1 large Cinnamon Stick (approx 3-4 inches)
- 2 whole Star Anise
- 4 whole Cloves
- 1 pod Vanilla Bean (split lengthwise and seeds scraped)
- 3-4 whole Black Peppercorns (adds a subtle sophisticated depth)
For Serving
- 1/2 cup Mascarpone cheese (chilled)
- 1/4 cup Heavy Cream (to whip with the mascarpone)
- 4 sprigs Fresh Mint (for garnish)
- 2 tablespoons Pistachios (toasted and roughly chopped)
👨🍳 Instructions
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1
In a large, deep saucepan or Dutch oven, combine the red wine, sugar, orange juice, orange zest strips, cinnamon stick, star anise, cloves, black peppercorns, and the vanilla bean (both seeds and pod).
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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 gentle simmer.
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3
While the liquid heats, prepare the pears. Use a vegetable peeler to remove the skin smoothly, working from the stem down to the base. Leave the stems attached for a beautiful presentation.
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4
Slice a small, flat sliver off the bottom of each pear so they can stand upright when served. Use a melon baller or small spoon to gently remove the core from the bottom of the pear.
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5
Carefully lower the pears into the simmering wine mixture. They should be mostly submerged; if not, add a little water or extra wine.
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6
Cut a circle of parchment paper the same diameter as your pot (a 'cartouche') and place it directly on top of the liquid. This keeps the pears submerged and prevents the tops from drying out.
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7
Reduce the heat to low and simmer very gently for 25-35 minutes. Turn the pears every 10 minutes to ensure even color absorption.
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8
Test for doneness by piercing the thickest part of a pear with a paring knife; it should slide in easily with no resistance, like softened butter.
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9
Once tender, remove the pot from the heat. Let the pears cool completely in the liquid; this is when they take on that deep, vibrant ruby red color.
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10
Use a slotted spoon to carefully transfer the cooled pears to a plate. Strain the poaching liquid through a fine-mesh sieve to remove the spices and zest.
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11
Return the strained liquid to the saucepan and boil over medium-high heat for 10-15 minutes, or until it has reduced to a thick, syrupy consistency that coats the back of a spoon.
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12
Whisk together the mascarpone and heavy cream until soft peaks form. Place a dollop on each serving plate, stand a pear next to it, and drizzle generously with the warm wine syrup. Garnish with chopped pistachios and mint.
💡 Chef's Tips
Choose pears that are firm to the touch; overripe pears will turn to mush during the poaching process. If you have time, poach the pears a day in advance and let them sit in the liquid in the fridge overnight for the most intense color. Don't throw away the leftover syrup! It's delicious drizzled over oatmeal, yogurt, or even used as a base for a cocktail. Always use a wine you would actually enjoy drinking; the flavors concentrate as the liquid reduces. If the pears keep floating, use a small ceramic plate to weigh down the parchment cartouche.
🍽️ Serving Suggestions
Serve with a glass of the same wine used for poaching or a late-harvest Riesling. Pair with a crisp almond tuile cookie or a slice of simple pound cake. For a dairy-free option, serve with a scoop of high-quality coconut milk vanilla bean gelato. A small crumble of blue cheese on the side creates a sophisticated savory-sweet contrast. Excellent served alongside a small cup of dark espresso to cut through the sweetness.