📝 About This Recipe
This classic French bistro dessert, known as Poires à la Beaujolaise, transforms the humble pear into a sophisticated masterpiece through the art of slow-braising. As the fruit simmers in a bath of robust red wine and aromatic spices, it develops a deep garnet hue and a tender, buttery texture that melts on the tongue. This dish is the epitome of elegant simplicity, balancing the natural sweetness of the fruit with the complexity of star anise, cinnamon, and citrus.
🥗 Ingredients
The Fruit
- 4 pieces Bosc Pears (firm but ripe, stems left intact)
- 1 tablespoon Lemon Juice (to prevent browning during prep)
The Braising Liquid
- 750 ml Dry Red Wine (Cabernet Sauvignon, Merlot, or Beaujolais)
- 1 cup Granulated Sugar (adjust slightly based on wine sweetness)
- 1 Orange (large strips of zest and the juice)
- 1 large Cinnamon Stick (roughly 3-4 inches long)
- 2 whole Star Anise (adds a subtle licorice note)
- 4 pieces Whole Cloves (provides deep aromatic warmth)
- 1 Vanilla Bean (split lengthwise and seeds scraped)
- 3 whole Black Peppercorns (adds a sophisticated savory edge)
To Finish and Garnish
- 1/2 cup Mascarpone Cheese (chilled for serving)
- 4-6 leaves Fresh Mint Leaves (for a pop of color)
- 2 tablespoons Pistachios (shelled and roughly chopped)
👨🍳 Instructions
-
1
Prepare the pears by peeling them carefully with a vegetable peeler, moving from top to bottom to create a smooth, elegant surface. Leave the stems attached for a professional presentation.
-
2
Slice a small, flat sliver off the bottom of each pear so they can stand upright on the plate later. Rub the peeled surfaces with lemon juice to prevent oxidation.
-
3
In a medium-sized heavy-bottomed saucepan or Dutch oven, combine the red wine, sugar, orange juice, orange zest strips, cinnamon stick, star anise, cloves, peppercorns, and the vanilla bean (seeds and pod).
-
4
Place the saucepan over medium heat and stir occasionally until the sugar has completely dissolved and the liquid begins to simmer.
-
5
Carefully place the pears into the simmering liquid. Ideally, they should be mostly submerged. If they float, you can use a 'cartouche' (a circle of parchment paper with a small hole in the center) to weigh them down slightly and ensure even coloring.
-
6
Reduce the heat to low. You want a very gentle simmer—bubbles should just barely break the surface. Braising too vigorously will cause the fruit to fall apart.
-
7
Cook the pears for 25–35 minutes. Every 10 minutes, gently rotate the pears with a spoon to ensure the red wine dye penetrates all sides evenly.
-
8
Test for doneness by piercing the thickest part of a pear with a paring knife or skewer; it should slide in with zero resistance, like room-temperature butter.
-
9
Once tender, use a slotted spoon to carefully remove the pears from the liquid and set them upright in a glass bowl or rimmed dish.
-
10
Increase the heat under the saucepan to medium-high. Boil the remaining liquid for 15–20 minutes, or until it has reduced by half and transformed into a thick, syrupy consistency that coats the back of a spoon.
-
11
Strain the syrup through a fine-mesh sieve to remove the whole spices and citrus zest, then pour the warm syrup over the pears.
-
12
Let the pears cool in the syrup at room temperature for at least 30 minutes. For the deepest color, refrigerate them in the syrup overnight, turning them once.
💡 Chef's Tips
Choose Bosc or Anjou pears as they hold their shape beautifully during the braising process without turning to mush. Do not discard the leftover syrup; it is incredible drizzled over morning oatmeal or stirred into a festive cocktail. If your wine is particularly acidic, add an extra tablespoon of sugar to balance the poaching liquid. For a non-alcoholic version, substitute the wine with a high-quality pomegranate or tart cherry juice and reduce the added sugar by half. To achieve a 'mirror' finish, ensure your syrup is reduced enough—it should be the consistency of maple syrup when warm.
🍽️ Serving Suggestions
Serve each pear upright in a shallow bowl with a generous dollop of cold mascarpone or crème fraîche on the side. Drizzle extra wine reduction over the pear and around the base of the bowl for a dramatic presentation. Pair with a small glass of late-harvest Riesling or the same red wine used for poaching. Scatter toasted chopped pistachios or crushed amaretti cookies over the top for a necessary textural crunch. A side of buttery shortbread cookies makes for a perfect dipping accompaniment.