Braised Pears in Red Wine
Elevate your dessert game with these elegant Braised Pears in Red Wine, a stunning blend of simple sophistication and rich, complex flavors. This recipe features firm, ripe pears—like Bosc or Anjou—poached to tender perfection in a luscious bath of dry red wine infused with cinnamon, cloves, orange zest, and real vanilla bean. As the pears simmer gently, they take on the warm, spiced notes of the aromatic poaching liquid. The dish is finished with a glossy reduction of the red wine syrup, perfect for drizzling over the pears for a dramatic, restaurant-worthy presentation. Serve these sweetly spiced pears warm or at room temperature with a dollop of whipped cream or a pat of butter for added indulgence. A sprinkle of fresh mint completes this exquisite dessert that’s as easy to prepare as it is impressive to serve, making it ideal for dinner parties or a cozy evening treat.
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Recipe Information
Ingredients
- 4 whole Pears (firm, ripe, such as Bosc or Anjou)
- 750 ml Dry red wine
- 100 g Granulated sugar
- 1 whole Cinnamon stick
- 3 whole Cloves
- 1 strip Orange zest
- 1 whole Vanilla bean (split lengthwise, or 1 tsp vanilla extract)
- 250 ml Water
- 15 g Unsalted butter (optional, for serving)
- 50 g Whipped cream (optional, for garnish)
- 4 leaves Mint leaves (optional, for garnish)
Instructions
Peel the pears, leaving the stems intact. Slice a small amount off the bottom of each pear to allow them to stand upright.
In a medium-sized saucepan, combine the red wine, granulated sugar, water, cinnamon stick, cloves, orange zest, and vanilla bean (or vanilla extract). Stir gently to dissolve the sugar.
Place the saucepan over medium heat and bring the liquid to a gentle simmer.
Add the pears to the saucepan, standing them upright if possible. Cover the saucepan with a lid, leaving it slightly ajar to allow steam to escape.
Simmer the pears for 20-30 minutes, turning them occasionally to ensure they cook evenly and absorb the flavors. The pears should be tender but not mushy when pierced with a knife.
Once the pears are cooked, carefully remove them from the saucepan and set them aside on a plate.
Increase the heat to medium-high and reduce the poaching liquid in the saucepan until it thickens into a syrup, approximately 8-10 minutes.
For serving, place one pear on a dessert plate. Drizzle the reduced red wine syrup over the pear. Add a dollop of whipped cream or a pat of butter for richness, if desired.
Garnish with fresh mint leaves for a pop of color and serve warm or at room temperature.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 176.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1888 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
