Continuing my collection of #slowlivedmoments in Italy - one of my favourite autumn/winter dessert recipes Pears Poached in Red Wine, Rosemary & Juniper. The sweet pears, spicy aromatics and boldness of the wine round out this dessert perfectly. Use any red or rose you like or that bottle of wine that's been collecting dust in the back of your cupboard (you know the one) - it will work great in this classic dish! A wonderful addition to your Christmas or Holiday dinner!
The key to this dish: Cooking the wine and herbs slowly will create a beautiful rich flavorful syrup.
Poached Pears in Red Wine
4 pears, peeled and left whole
1/4 cup sugar
1 bottle of wine - red or rose' - whichever you prefer or have in your cupboard
herbs you like: we use sprig of rosemary, sprig of thyme and lemon zest or you can use cinnamon, clove and nutmeg
Place pears in a pot that fits snugly. Add sugar and herbs to the pot with pears. Cover the pears 3/4 with wine.
Place the pot on the stove with the lid on and bring up to a boil, then lower to a simmer. Let simmer for 10-18 minutes depending on the size of your pears. You'll know when they are done when a knife slips easily in (just like when boiling potatoes).
Once cooked through remove the pears from the liquid & place in the fridge. Return the pot to the stove and reduce the wine, on a simmer for about 10-15 minutes until it forms a syrup. Be careful not to burn it by reducing too much.
About a minute or two before before the wine syrup is ready give it a taste checking to make sure its not too tart. You may need a little more sugar depending on the sweetness of the wine.
To serve, strain a ladle full of the syrup through a fine mesh strainer directly onto each plate. Top with your pear - either serve whole or sliced in half. Finish with a dollop of fresh whipped cream or mascarpone cream.
|Find a pot that fits the pears snuggly!|