Burgundy Poached Pears
Indulge in the elegance of Burgundy Poached Pears, a sophisticated dessert that combines tender, spiced fruit with the deep, rich flavors of dry red wine. This recipe transforms simple Bosc pears into a stunning centerpiece by gently simmering them in a fragrant mixture of Burgundy wine, cinnamon, cloves, orange peel, and vanilla. The pears absorb the wine’s jewel-like hue while becoming luxuriously soft, making this dessert as visually stunning as it is delicious. Finished with a thick, glossy wine reduction and served with whipped cream or vanilla ice cream, these poached pears are perfect for dinner parties, romantic evenings, or holiday celebrations. With minimal prep and an easy yet impressive presentation, this dish embodies effortless sophistication.
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Recipe Information
Ingredients
- 4 whole Bosc pears
- 750 ml Burgundy wine (or another dry red wine)
- 150 g Granulated sugar
- 1 piece Cinnamon stick
- 4 pieces Whole cloves
- 1 strip Orange peel
- 1 whole Vanilla bean
- 250 ml Water
Instructions
Peel the pears, leaving the stems intact. Carefully core the bottom of each pear using a small knife or melon baller to remove the seeds, ensuring the pear remains intact.
In a medium saucepan, combine the Burgundy wine, water, granulated sugar, cinnamon stick, cloves, and orange peel.
Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan.
Place the saucepan over medium heat and stir until the sugar has dissolved completely.
Gently add the peeled pears to the wine mixture, ensuring they are fully submerged. If necessary, use a small plate to weigh them down.
Bring the liquid to a gentle simmer. Reduce the heat to low and let the pears cook for 25-35 minutes, turning them occasionally to ensure even coloring and cooking.
Check for doneness by piercing a pear with a knife. It should slide in easily when the pears are fully cooked.
Remove the pears from the poaching liquid and set them aside on a plate to cool slightly.
Increase the heat to medium-high and boil the poaching liquid until it reduces to a thick syrup, approximately 10-15 minutes.
To serve, place each pear upright on a dessert plate, drizzle with the thickened syrup, and garnish with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 281.1 g | 102% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 223.7 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1809 mg | 38% | |
*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.
