📝 About This Recipe
This elegant Pareve dessert transforms the humble pear into a jewel-toned masterpiece, simmering it in a fragrant bath of full-bodied red wine and aromatic spices. Originating from the rustic kitchens of France, this version is meticulously crafted to be dairy-free while maintaining a luxurious, velvety texture. The result is a sophisticated balance of tart tannins, warm cinnamon, and floral sweetness that serves as the perfect grand finale to any festive meal.
🥗 Ingredients
The Fruit
- 6 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 or Merlot)
- 1 cup Granulated Sugar
- 1/2 cup Orange Juice (freshly squeezed)
- 2 strips Orange Zest (removed with a vegetable peeler)
- 2 pieces Cinnamon Sticks (whole)
- 3 pieces Star Anise (whole)
- 4 pieces Whole Cloves
- 1 piece Vanilla Bean (split lengthwise)
- 4 pieces Black Peppercorns (for a subtle depth of heat)
For Garnish
- 1/4 cup Fresh Mint Leaves (optional)
- 2 tablespoons Toasted Sliced Almonds (for crunch)
👨🍳 Instructions
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1
In a large, deep saucepan or Dutch oven, combine the red wine, sugar, orange juice, orange zest, cinnamon sticks, star anise, cloves, peppercorns, and the scraped vanilla bean seeds along with the pod.
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2
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally until the sugar has completely dissolved.
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3
While the liquid heats, peel the pears carefully using a vegetable peeler, moving from top to bottom to create smooth vertical lines. Leave the stems attached for a professional presentation.
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4
Slice a small, flat piece off the bottom of each pear so they can stand upright when served.
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5
Lower the heat of the wine mixture to a simmer. Carefully place the pears into the liquid, laying them on their sides if the pot isn't deep enough to stand them upright.
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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 pears. This keeps them submerged and prevents the tops from oxidizing.
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7
Simmer the pears gently for 25-35 minutes. Every 10 minutes, gently rotate the pears 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, but the pear should not be mushy.
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9
Using a slotted spoon, carefully remove the pears from the liquid and set them upright on a rimmed plate or in a shallow bowl.
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10
Increase the heat to medium-high and boil the remaining wine liquid vigorously for 10-15 minutes, or until it has reduced by half and becomes a thick, syrupy consistency.
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11
Strain the syrup through a fine-mesh sieve to remove the whole spices and zest, then let it cool slightly.
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12
Pour the warm syrup over the pears. If serving later, let them cool to room temperature, then refrigerate in the syrup for up to 24 hours to intensify the color.
💡 Chef's Tips
Always use a wine you would actually enjoy drinking; the flavor concentrates as it reduces. Choose Bosc pears for their elegant long necks and ability to hold their shape during long cooking times. If the pears are floating too much, use a small heat-proof plate to weigh them down under the poaching liquid. Avoid overcooking; start checking the texture at 20 minutes to ensure they stay firm enough to stand. For an extra-vibrant red, add a few hibiscus flowers or a splash of pomegranate juice to the poaching liquid.
🍽️ Serving Suggestions
Serve warm with a dollop of whipped coconut cream for a rich Pareve treat. Pair with a glass of the same red wine used for poaching to bridge the flavors. Serve alongside a crisp almond lace cookie for a contrasting texture. Drizzle with extra syrup and a sprinkle of sea salt to enhance the deep spice notes. Accompany with a small scoop of lemon or raspberry sorbet for a refreshing finish.