{"id":9510,"date":"2009-10-22T08:02:15","date_gmt":"2009-10-22T15:02:15","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=9510"},"modified":"2009-10-26T07:05:58","modified_gmt":"2009-10-26T14:05:58","slug":"wine-poached-pear","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/desserts-sweets\/wine-poached-pear\/","title":{"rendered":"Wine Poached Pear"},"content":{"rendered":"


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\n\"Red
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\nPears soaked and bathed in wine, juice and spices transform themselves into luscious jewels. A very elegant dessert indeed!<\/p>\n


\nMaking a dessert cannot get easier than this. A few pears in one hand thrown in & slowly simmered in some wine and spices and you turn them into to treasures, you have the most beautiful looking thing; vibrant in jewel tones, sweet, spicy, buttery melt in the mouth kind. Poaching the pears brings out the natural sweetness, the wine paints the fruit and the spices adds a good burst of flavors.\u00a0 This dessert can also be made ahead of time. So what are we waiting for?<\/p>\n

\"Red
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Wine Poached Pear<\/h3>\n


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Ingredients:<\/strong><\/em><\/p>\n

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  1. 2 Ripe but Firm Bosc or Barlett\u00a0 pears<\/strong><\/li>\n
  2. 1.5\u00a0 Cup Red Wine <\/strong>(Pinot Noir , Shiraz\u00a0 or Zinfandel will do)<\/em>
    \n<\/strong><\/li>\n
  3. 1\/2 Cup Orange Juice <\/strong>(Freshly Squeezed or Store Bought)<\/em><\/li>\n
  4. 1\/2 cup Sugar<\/strong> (may be substituted with Honey or Nectar – adjust quantity as you will need less honey\/nectar than sugar)<\/em>
    \n<\/strong><\/li>\n
  5. 1 Tablespoon Grated Orange Rind <\/strong><\/li>\n
  6. 2 Whole Cloves<\/strong><\/li>\n
  7. 1\/4 Teaspoon Nutmeg<\/strong><\/li>\n
  8. 1 Finger Length Cinnamon Stick<\/strong><\/li>\n
  9. 1\/2 Teaspoon Grated Ginger<\/strong><\/li>\n
  10. Few Whole Peppercorns <\/strong>(Optional)<\/em><\/li>\n<\/ol>\n


    \n<\/strong><\/em>
    \nNote:<\/em> <\/strong>If you are not going to use wine, try using cranberry juice or red grape juice (As suggested by a reader) to poach the pears. You might need to adjust the amount of sugar\/honey as per the sweetness of the juice.<\/em>
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    \nPreparation:<\/em><\/strong>
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    \nPeel the Pears keeping the stems intact. Cut a thin slice from the bottom of each pear (to make them stand). Set them aside.
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    \n\"Red<\/p>\n


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    In a deep non reactive pot, combine the wine and sugar & bring to a boil. Add the orange rind and orange juice, cloves, cinnamon, nutmeg, ginger, and peppercorns. Simmer the liquid at low heat for about 7-10 minutes.<\/p>\n

    Add the pears to the liquid on their sides and keep the heat at medium to low to\u00a0 keep the liquid at a slow simmer.<\/p>\n

    Cook the pears in the liquid with the pot partly covered, for\u00a0 30 – 40 minutes. (The pears will turn soft quicker if they were not firm). Turn the pears frequently to make sure the pears absorbs the color from the wine evenly on all sides.<\/p>\n

    Test to see if the pears are done by a knife end or skewer. (When done they should be tender but not mushy and falling apart).<\/p>\n

    The above steps may be made a couple of days in advance. Cool the liquid & the pears and transfer it to a container. Make sure the poaching liquid covers the pears; if it doesn’t you would have to turn the fruits around a few time to have an even color. Refrigerate for up to 2 days.<\/p>\n

    When ready to serve, remove the pears. Strain the liquid\u00a0 & bring the liquid to a boil & continue simmering till the liquid gets thick & slightly syrupy. (Syrupy consistency is achieved when the\u00a0 syrup coats the back of a spoon.)<\/p>\n

    Transfer the pears to a serving dish and pour the thickened liquid over the pear.<\/p>\n

    If you want to serve it warm,\u00a0 gently re heat the pear along with the syrup. Or serve it chilled with the chilled syrup.
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    \n\"Red<\/p>\n

    Another way to serve:<\/strong> Slice the whole pears carefully & fan in out. Pour the syrup over the pears & serve with cream or mascarpone cheese. Garnish with nuts & fresh mint.<\/p><\/blockquote>\n


    \n<\/strong><\/em>
    \n\"Red
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    \n<\/strong><\/em>Mmmmmm. This was just fabulous. We had ours with some lightly toasted nuts & cream. Can’t wait to make some more. I love the poached pear a lot, especially when expecting guests – friends are happy with some gourmet dessert & I can make it a couple of days ahead and let the fruit soak themselves in the wine bath for a even fuller taste.<\/p>\n

    Enjoy the lovely lovey fruits & season of the Fall! Surprise & charm your family and friends with this classic, decadent dessert.
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    \n\"Red
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    \nServing Suggestions<\/strong><\/span><\/p>\n

    <\/strong>Serve the pears with<\/em>:<\/p>\n

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    1. Ice Cream<\/em><\/li>\n
    2. Whipped Cream<\/em><\/li>\n
    3. Creme Fraiche<\/em><\/li>\n
    4. Mascarpone Cheese (my favorite)<\/em><\/li>\n
    5. Cream or Cheese combined with crushed nuts<\/em><\/li>\n
    6. Blue Cheese<\/em><\/li>\n
    7. Lightly Toasted Nuts<\/em><\/li>\n<\/ol>\n


      \n<\/strong><\/em>
      \nSending this dessert to Mansi’s Sweet Celebration<\/a>.
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      \nRelated Posts:<\/strong><\/em><\/p>\n

      Grilled Peaches with Lemon Yogurt & Honey<\/a><\/strong><\/p>\n

      Sugar Grilled Mangoes with Saffron Yogurt & Nuts<\/a><\/strong><\/p>\n

      Stuffed Pear in Spiced Orange Sauce<\/a><\/strong>
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      \n<\/strong><\/em><\/p>\n

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