Poached Pears in Red Wine

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A few years ago when I was living and working in Boston I noticed a small free magazine called Lola Magazine. It was with all the other free publications near the T stops. It turned out to be a just adorable magazine geared towards the women of Boston.  I liked this magazine because it reminded me of a smaller version of Real Simple Magazine. It had some interesting articles in it that featured local business women, there was always a piece on a local charity, and my favorite part; 2-3 recipes.

I have no idea how long the magazine had been around, but I found myself starting to look forward to the beginning of each month when I new magazine would be out there waiting for me on my way to work. Then one day, at the beginning of the month I went to grab a new issue, and there was none to be had. Last months issues still sat there in the dispenser untouched. I checked again the next day and the day after that. Lola magazine disappeared almost as quickly as I had found it. Unfortunately, I’m sure this is a very common story for free print publications. I don’t have any copies of Lola Magazine saved (I’m not one to hang on to magazines for long), however I’m glad I did tear a few recipes from the magazine and save them in my enormous binder full of stray recipes I’ve collected over the years.

Today’s recipe, Poached Pears for Two is one of those recipes I saved from Lola Magazine. The last time I made these my parents were visiting me for Easter and I was looking to make them a unique dessert. I had never heard of poaching fruit and I remember being so impressed how we transformed the flavor of a cheap red wine into this delicious cooking sauce. I like this dessert a lot, and I have a sneaking suspicion you will too. So take a look, and give a try, you won’t be sorry!

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Poached Pears in Red Wine

Recipe originally appeared in Lola Magazine

Ingredients:

  • 2-6 firm but ripe Bosc or Bartlett pears (one pear per person)
  • 1 bottle of red wine (no need to get anything fancy, just a cheapo bottle will do)
  • 1 3/4 cup granulated sugar
  • the peel of 1 orange
  • 1 vanilla bean, sliced in half
  • 1 cinnamon stick
  • whipped cream or mascarpone (to top the finished pears, vanilla ice cream works too)

Directions:

In a medium-sized saucepan (large enough to hold the cooking liquid and pears) combine the wine, sugar, orange peel, vanilla bean, and cinnamon stick. Over medium heat bring the mixture to a simmer, stirring occasionally to dissolve the sugar. This will honestly, make your kitchen smell just heavenly.

While the wine sauce is coming up to a simmer, peel the pears. I recommend cutting off the bottom of the pear to create a flat surface. This way, the pears can stand up in the pan if needed, and also this will make for a dramatic presentation when the dessert I finished.

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Once the sugar is dissolved and the wine is simmering, gently place the pears into the mixture. The pears should be mostly submerged in the mixture. If the pears are mostly sticking out add some water to the mixture so that they are mostly covered in liquid. Simmer the pears over medium heat for 25 minutes. The pears should be tender when pierced with a knife (the pears might take 10-15 minutes longer if they are not very ripe).

Remove the pot from the heat and allow to cool in the poaching liquid. Once they are room temperature, store the pears (in the poaching liquid) in the refrigerator, and let them sit for at least several hours and as long as three days (I like to let mine sit for 24 hours).

When you are ready to serve the pears, take them out of the liquid and allow them to come up to room temperature. While they are warming up, strain about 1/2 of the poaching liquid into a pot and bring up to a boil over high heat. Boil the liquid for 15-25 minutes until the wine sauce cooks down a bit and thickens. It should be the consistency of warm honey. Allow the wine sauce to cool slightly.

When you are ready to plate the pears, you can leave them whole for a dramatic presentation, or if you have a misshapen pear you can cut it up (although mine kind of looks more like sushi in this picture than a pear).

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Drizzle the pears with some of  the cooked pan sauce.

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And lastly, top with a healthy dollop of whipped cream (or whatever you have decided to top the pears with).

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I just love the color of the pears after they have been sitting in the wine sauce. Yum! I hope you enjoy these as much as I did.

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Poached Pears in Red Wine

Recipe originally appeared in Lola Magazine

Ingredients:

  • 2-6 firm but ripe Bosc or Bartlett pears (one pear per person)
  • 1 bottle of red wine (no need to get anything fancy, just a cheapo bottle will do)
  • 1 3/4 cup granulated sugar
  • the peel of 1 orange
  • 1 vanilla bean, sliced in half
  • 1 cinnamon stick
  • whipped cream or mascarpone (to top the finished pears, vanilla ice cream works too)

Directions:

In a medium-sized saucepan (large enough to hold the cooking liquid and pears) combine the wine, sugar, orange peel, vanilla bean, and cinnamon stick. Over medium heat bring the mixture to a simmer, stirring occasionally to dissolve the sugar.

While the wine sauce is coming up to a simmer, peel the pears. I recommend cutting off the bottom of the pear to create a flat surface. This way, the pears can stand up in the pan if needed, and also this will make for a dramatic presentation when the dessert I finished.

Once the sugar is dissolved and the wine is simmering, gently place the pears into the mixture. The pears should be mostly submerged in the mixture. If the pears are mostly sticking out add some water to the mixture so that they are mostly covered in liquid. Simmer the pears over medium heat for 25 minutes. The pears should be tender when pierced with a knife (the pears might take 10-15 minutes longer if they are not very ripe).

Remove the pot from the heat and allow to cool in the poaching liquid. Once they are room temperature, store the pears (in the poaching liquid) in the refrigerator, and let them sit for at least several hours and as long as three days (I like to let mine sit for 24 hours).

When you are ready to serve the pears, take them out of the liquid and allow them to come up to room temperature. While they are warming up, strain about 1/2 of the poaching liquid into a pot and bring up to a boil over high heat. Boil the liquid for 15-25 minutes until the wine sauce cooks down a bit and thickens. It should be the consistency of warm honey. Allow the wine sauce to cool slightly.

Drizzle the pears with some of  the cooked pan sauce before serving and top with a healthy dollop of whipped cream or mascarpone.

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