fbpx

Recipe by Gil Marks

Alsatian Wine-Poached Pears (Poires Pochees au Vinz)

Alsatian Wine-Poached Pears (Poires Pochees au Vinz) add or remove this to/from your favorites
Parve Parve
Easy Easy
7 Servings
Allergens

No Allergens specified

This is a delicious way to utilize hard pears. Using red wine results in an attractive red color.

Ingredients

Pears

  • 6 to 8 firm pears with stems attached

  • lemon juice for rubbing

Wine Sauce

  • 2 cups  Baron Herzog Merlot or other dry wine (red or white)

  • 2/3 – 3/4 cup granulated sugar or Gefen Honey

  • 2 tablespoons fresh lemon juice, plus 2 or 3 large slices lemon rind

Directions

Prepare the Pears

1.

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).

2.

Peel the pears and rub with lemon juice to prevent discoloration.

Prepare the Wine Sauce

1.

Combine the wine, sugar, lemon juice, cinnamon, and rind in a large non-reactive saucepan. Stand up the pears in the wine mixture.

2.

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.

3.

Remove from the heat, uncover, knock over the pears and let cool in the cooking liquid, occasionally turning the pears for even coloring.

4.

Cover and refrigerate.

5.

Serve the pears in the cooking liquid.

Alsatian Wine-Poached Pears (Poires Pochees au Vinz)

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments