📝 About This Recipe
A classic French bistro staple, Poire à la Beaujolaise is a masterpiece of simplicity and elegance. Firm Bosc pears are slow-simmered in a rich reduction of dry red wine, aromatic citrus, and warming winter spices until they achieve a buttery texture and a stunning crimson hue. This dessert is the perfect balance of sophisticated tartness and honeyed sweetness, making it an unforgettable finale for a dinner party.
🥗 Ingredients
The Fruit
- 4 pieces Bosc Pears (firm but ripe, stems left intact)
- 1 tablespoon Lemon Juice (to prevent browning during prep)
The Poaching Liquid
- 750 ml Dry Red Wine (Cabernet Sauvignon, Merlot, or Syrah work best)
- 3/4 cup Granulated Sugar (adjust slightly based on wine sweetness)
- 1 piece Orange (zest removed in wide strips, then juiced)
- 1 piece Cinnamon Stick (approx 3 inches long)
- 2 pieces Star Anise (whole)
- 4 pieces Whole Cloves
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 3 pieces Black Peppercorns (optional, for a subtle spicy depth)
For the Garnish
- 1/2 cup Mascarpone Cheese (chilled)
- 1/4 cup Heavy Cream (for whipping)
- 4 sprigs Fresh Mint (for color)
- 2 tablespoons Pistachios (shelled and roughly chopped)
👨🍳 Instructions
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1
In a deep, medium-sized saucepan, combine the red wine, sugar, orange zest, orange juice, cinnamon stick, star anise, cloves, vanilla bean (seeds and pod), and peppercorns.
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2
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar is completely dissolved.
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3
While the liquid heats, peel the pears carefully using a vegetable peeler, working from the stem down to the base to keep the shape smooth. Leave the stems attached for an elegant presentation.
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4
Slice a small, flat sliver off the bottom of each pear so they can stand upright when served later.
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5
Lower the heat of the poaching liquid to a simmer. Carefully place the pears into the liquid. They should be mostly submerged; if not, use a smaller pot or add a splash of water.
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6
Cut a circle of parchment paper the size of your pot with a small hole in the middle (a cartouche) and place it directly on top of the liquid to keep the pears submerged and prevent evaporation.
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7
Simmer the pears gently for 25–35 minutes. Turn them every 10 minutes with a wooden spoon 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
Using a slotted spoon, carefully remove the pears from the liquid and set them upright in a bowl or rimmed dish.
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10
Increase the heat under the saucepan to medium-high and boil the poaching liquid vigorously for 15–20 minutes until it reduces to a thick, syrupy consistency.
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11
Strain the syrup through a fine-mesh sieve to remove the whole spices and citrus zest, then pour the hot syrup over the pears.
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12
Allow the pears to cool to room temperature in the syrup, or refrigerate for at least 4 hours (or overnight) for a deeper ruby color.
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13
In a small bowl, whisk together the mascarpone and heavy cream until soft peaks form. This will be your creamy accompaniment.
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14
To serve, place one pear in the center of a shallow bowl, drizzle generously with the wine reduction, add a dollop of the mascarpone cream, and sprinkle with chopped pistachios and a mint leaf.
💡 Chef's Tips
Choose Bosc or Anjou pears as they hold their shape beautifully during the long simmering process; avoid Bartlett as they may turn to mush. For a deeper, more uniform color, let the pears chill in the poaching liquid overnight in the refrigerator. If you don't have a vanilla bean, substitute with 1 teaspoon of pure vanilla extract added after the syrup has finished reducing. Don't discard the leftover syrup! It is delicious drizzled over vanilla ice cream, pancakes, or added to a gin cocktail. Use a wine you would actually enjoy drinking; the quality of the wine directly impacts the flavor of the final reduction.
🍽️ Serving Suggestions
Serve alongside a glass of the same red wine used for poaching to bridge the flavors. Pair with a crisp, buttery shortbread cookie for a delightful texture contrast. A dollop of crème fraîche or Greek yogurt can be used instead of mascarpone for a tangier finish. For a holiday twist, serve with a side of warm gingerbread cake. Sprinkle with a tiny pinch of flaky sea salt just before serving to make the spice notes pop.