Receita Solta

Poached Pear in Wine: A Cozy Sweet

RS

Por

Master Receita Solta

Poached Pear in Wine: A Cozy Sweet
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories370 kcal

Resumo para quem tem pressa

"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."

Poached Pear in Wine: A Cozy Sweet

O Que Você Precisa Saber

- O cozimento brando submerso garante que a polpa da pera amoleça de maneira homogênea mantendo seu formato íntegro. - A canela em pau e os cravos-da-índia liberam aromas terrosos que se integram à acidez do vinho tinto seco. - A redução final de 10 minutos sem as peras concentra os açúcares até o ponto de fio leve e brilhante.

Ingredients

Main Course

  • 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

Main Course

1

Peel the pears, keeping the stem.

2

Place the wine, sugar, cinnamon, lemon juice, and cloves in a large pan and bring to a boil.

3

Stir until the sugar is completely dissolved.

4

Add the pears to the pot, ensuring they are completely submerged in the mixture.

5

Let it cook over low heat for about 30 minutes, turning the pears occasionally.

6

Remove the pears from the pan and set aside.

7

Let the liquid boil for another 10 minutes until it reduces and thickens slightly.

8

Pour the sauce over the pears once they are already plated.

Equipe sua Cozinha

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COMPRAR INGREDIENTES

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Chef Tips

- Mantenha os cabinhos intactos ao descascar e corte uma fatia fina na base de cada pera para que fiquem de pé no prato. - Cubra a superfície da panela com um disco de papel-manteiga furado no meio para manter as peras submersas. - Escolha peras firmes e sem manchas; frutas excessivamente maduras tendem a rachar durante a fervura.

Variations

- Pera ao vinho branco: substitua o vinho tinto por vinho branco seco e adicione sementes de cardamomo e anis-estrelado. - Toque cítrico acentuado: adicione tiras largas de casca de laranja-da-baía junto à canela em pau. - Pera recheada: retire o miolo pela base com uma colher de parisienne antes de colocar na calda.

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 You Freeze It?

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

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.

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.

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