📝 About This Recipe
This elegant French bistro classic transforms humble winter fruit into a sophisticated, jewel-toned masterpiece. Poached in a robust red wine infused with aromatic star anise, cinnamon, and citrus zest, the pears develop a buttery texture and a complex, bittersweet profile. Naturally dairy-free and visually stunning, this dessert offers a perfect balance of warmth and acidity that cleanses the palate beautifully after a heavy meal.
🥗 Ingredients
Main Ingredients
- 4 pieces Bosc or Anjou Pears (firm but ripe, stems left intact)
- 750 ml Dry Red Wine (Cabernet Sauvignon, Merlot, or Syrah work best)
- 3/4 cup Granulated Sugar (can substitute with maple syrup for a deeper flavor)
- 1 piece Orange (zested in wide strips and then juiced)
- 1 piece Lemon (zested in wide strips)
Aromatics and Spices
- 2 pieces Cinnamon Sticks (Ceylon or Cassia)
- 3 pieces Star Anise (whole)
- 4 pieces Whole Cloves
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 4 pieces Black Peppercorns (whole, for a subtle spicy back-note)
For Garnish
- 4 sprigs Fresh Mint Leaves
- 2 tablespoons Toasted Sliced Almonds (for a crunchy contrast)
- 2 tablespoons Pomegranate Arils (optional, for brightness)
👨🍳 Instructions
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1
Begin by preparing the poaching liquid. In a medium-sized, deep saucepan, combine the red wine, sugar, orange juice, orange zest strips, lemon zest strips, and the vanilla bean (both seeds and pod).
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2
Add the cinnamon sticks, star anise, cloves, and peppercorns to the pot. Stir over medium heat until the sugar has completely dissolved and the liquid reaches a gentle simmer.
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3
While the liquid heats, prepare the pears. Using a vegetable peeler, carefully remove the skin from the pears, working from top to bottom to maintain a smooth, elegant shape. Keep the stems attached for presentation.
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4
Slice a small, flat piece off the bottom of each pear so they can stand upright when served later.
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5
Use a melon baller or a small spoon to gently remove the core from the bottom of the pear, leaving the rest of the fruit intact.
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6
Carefully lower the pears into the simmering wine mixture. They should be mostly submerged. If they float, you can place a piece of parchment paper (a 'cartouche') over them to keep them submerged.
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7
Reduce the heat to low. Simmer the pears gently for 25 to 35 minutes. Turn them 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 with no resistance, like softened butter.
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9
Once tender, use a slotted spoon to carefully remove the pears from the liquid and set them upright on a plate or in a shallow bowl.
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10
Increase the heat under the saucepan to medium-high and bring the wine mixture to a rolling boil. Reduce the liquid by about half, or until it becomes a thick, syrupy glaze (this usually takes 10-15 minutes).
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11
Strain the syrup through a fine-mesh sieve to remove the spices and zest, then let it cool slightly.
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12
For the best flavor and color, place the pears back into the cooled syrup and refrigerate for at least 2 hours, or even overnight, turning occasionally to deepen the ruby hue.
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13
To serve, place each pear in a shallow dessert bowl. Drizzle generously with the reduced wine syrup, garnish with toasted almonds and a sprig of mint.
💡 Chef's Tips
Choose pears that are firm; overly ripe pears will turn to mush during the poaching process. If you want an alcohol-free version, substitute the wine with 100% pomegranate or tart cherry juice and reduce the sugar slightly. Don't throw away the leftover syrup; it is delicious drizzled over dairy-free yogurt or oatmeal the next morning. To achieve a perfectly even color, use a tall, narrow pot so the pears are completely covered by the wine. If the pears are leaning, use the melon baller to level the bottom again before serving.
🍽️ Serving Suggestions
Serve alongside a dollop of chilled coconut cream or dairy-free vanilla bean gelato. Pair with a small glass of the same wine used for poaching to echo the fruit notes. Accompany with a crisp, dairy-free almond biscotti for added texture. Serve warm on a cold winter evening, or chilled as a refreshing summer finale. A light dusting of dark chocolate shavings adds a decadent, bitter contrast to the sweet syrup.