This is a delicious way to utilize hard pears. Using red wine results in an attractive red color.
Alsatian Wine-Poached Pears (Poires Pochees au Vinz)
Recipe By Gil Marks
- Cooking and Prep: 45 m
- Serves: 7
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No Allergens
Ingredients (6)
Pears
Wine Sauce
Start Cooking
Prepare the Pears
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Cut off a small slice from the bottom of each pear. Leaving the pears whole and the stems intact, scoop out the core (a melon baller works well).
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Peel the pears and rub with lemon juice to prevent discoloration.
Prepare the Wine Sauce
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Combine the wine, sugar, lemon juice, cinnamon, and rind in a large non-reactive saucepan. Stand up the pears in the wine mixture.
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Bring to a boil, cover, reduce the heat to low, and simmer until tender but not mushy, 15 to 30 minutes depending on the size, ripeness, and variety of the pears.
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Remove from the heat, uncover, knock over the pears and let cool in the cooking liquid, occasionally turning the pears for even coloring.
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Cover and refrigerate.
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Serve the pears in the cooking liquid.
Variation:
You can substitute 1 split vanilla bean or 1-inch strip peeled fresh ginger for the cinnamon stick and orange rind or 4 whole cloves for the lemon rind.
Substitute sweet wine for the dry wine and reduce the sugar to about ½ cup.
Hot Fruit Salad: Slice the poached pears and add 2 peeled segmented navel oranges and 2 cups seedless green grapes.
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