- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 370 kcal
Quick summary
“This poached Williams pear cooks slowly in an infusion of dry red wine, spices, and sugar until tender and ruby-colored. The remaining syrup is reduced to a thick syrup to drizzle over the fruit at the table.”
What you need to know
- Slow submerged cooking ensures the pear pulp softens evenly while maintaining its intact shape.
- Cinnamon sticks and cloves release earthy aromas that integrate with the acidity of the dry red wine.
- The final reduction of 10 minutes without the pears concentrates the sugars to the point of a light and shiny thread.
Ingredients
Main
- 4 large pears (preferably Williams)
- 750 ml of dry red wine
- 1 cup sugar
- 1 cinnamon stick
- 1 tablespoon of lemon juice
- Cloves to taste
- Enough water to cover the pears
Instructions
Principal
- Peel the pears, keeping the stem.
- Place the wine, sugar, cinnamon, lemon juice, and cloves in a large pan and bring to a boil.
- Stir until the sugar is completely dissolved.
- Add the pears to the pot, ensuring they are completely submerged in the mixture.
- Let it cook over low heat for about 30 minutes, turning the pears occasionally.
- Remove the pears from the pan and set aside.
- Let the liquid boil for another 10 minutes until it reduces and thickens slightly.
- Pour the sauce over the pears once they are already plated.
Chef's tips
- Keep the stems intact when peeling and cut a thin slice at the base of each pear so they stand upright on the plate.
- Cover the surface of the pan with a parchment paper disc with a hole in the middle to keep the pears submerged.
- Choose firm pears without spots; overripe fruits tend to crack during boiling.
Variations
- Poached pear in white wine: replace the red wine with dry white wine and add cardamom seeds and star anise.
- Accented citrus touch: add wide strips of Bahia orange peel along with the cinnamon stick.
- Stuffed pear: remove the core from the base with a melon baller before placing in the syrup.
Substitutions
- The Williams pear can be replaced with Portuguese, D'Anjou, or Bosc pear, which hold up very well to cooking.
- Dry red wine can be replaced with unsweetened concentrated grape juice diluted with water.
- Refined sugar can be substituted with demerara sugar or three-quarters of a cup of honey.
How to store
Store the pears submerged in their own syrup in an airtight glass container in the refrigerator for up to 5 days. Resting in the refrigerator allows the burgundy color and the flavor of the spices to penetrate even deeper into the pulp.
Can it be frozen?
Freezing whole pears is not recommended as it softens the fiber excessively. However, if they are left in slices, they can be frozen immersed in the syrup for up to 2 months and thawed in the refrigerator.
What to serve with
Serve with a scoop of artisanal vanilla ice cream, classic crème anglaise, or gorgonzola cheese for a sophisticated contrast. Fresh mint leaves decorate the dish with aromatic freshness.
Frequently asked questions
Does the alcohol from the red wine evaporate during cooking?
Yes, prolonged boiling for 30 to 40 minutes evaporates most of the alcohol, leaving only the flavor, color, and natural acidity of the beverage.
What is the exact point to know if the poached pear is ready?
Stick the tip of a thin knife or toothpick into the center of the fruit; it should penetrate gently without encountering hard fibrous resistance.
Why does the recipe call for pears that are not very ripe?
Ripe pears release water quickly and fall apart during the 30 minutes of boiling; firm fruits preserve the elegant whole structure.
Can I serve the poached pear cold or warm?
Both ways work; warm is excellent on cold days with ice cream, while chilled the next day sharpens the absorption of the wine.
