So as promised here is the poached pears in red wine recipe that I mentioned in my post Mascarpone and cinnamon ice-cream.
I would love to say that this is my recipe, but it came from a great food blog I follow night quite Nigella. This dessert is De-lish, rich syrupy spiced red wine covering soft but not too soft beurre bosc pears, the ideal pear variety for poaching.
The Mascarpone and cinnamon ice-cream match these pears beautifully, carrying through with the cinnamon, and the ice-cream being subtle enough not to take away the star of this desert that is the poached pear.
Make sure that you use a good quality wine what’s that saying “if you wouldn’t drink it, don’t cook with it” (or something along those lines). I really think that analogy is really important in this recipe as the wine really is the main flavour ingredient, and then whats left in the bottle well you may as well drink that, then maybe open up another bottle :-). Nothing like a good full bodied red wine to warm the soul in winter :-).
- 5 large beurre bosc , firm
- 2.5 cups red wine
- 1 1/3 cup white sugar
- 1 cinnamon stick
- 2 inch piece of mandarin or orange peel or zest
- 2 inch piece of lemon zest
1. Place the red wine, sugar, cinnamon stick and zests onto the heat to boil in a pot that fits all of the pears snugly upright. Meanwhile peel the pears well making sure that you get all of the skin off (the skin that remains won’t colour). By the time you’ve finished peeling, your wine should be boiling. Add the pears and cook turning three or four times for 25 minutes (check as it also depends on how big your pears are). Remove the pears as soon as they are done to prevent further cooking (you don’t want them to become too soft).
2. Taste the syrup and if you want it thicker, then put it back on the boil and reduce until syrupy-anywhere from 5-12 minutes.