When it comes to cooking, inspiration can come in a thousand forms; in this case, the muse is wine. Pears poached in red wine are a sweet temptation with a dramatic color, made possible by the wine’s characteristic brick red color and enhanced by the tone of brown sugar. Prepare your senses to detect the aroma of cinnamon, the youthful aroma of orange, and the sublime touch of almond and nutmeg in this dish of red wine-poached pears that will become your star dessert. Good appetite!
- 4 pears 1 ½ cup water
- 1 cinnamon stick
- 1 ½ cup red wine
- 1 medium orange
- ¾ cup brown sugar
- ½ teaspoon almond extract
- ¼ teaspoon ground nutmeg
- In a medium saucepan, combine the water, Pinot Noir, and brown sugar and bring to a low boil. Peel the pears while the water and Pinot Noir mixture comes to a boil.
- If necessary, make a small cut in the bottom of the pear to keep it upright. Slice the orange into thin slices. Return to the saucepan.
- Reduce the heat to medium-low and add the orange slices, nutmeg, and almond extract to taste. To combine, stir everything together.
- Place the pears in the Pinot mixture, cover, and cook for 20-25 minutes, or until the pears are tender. Gently turn the pears halfway through cooking time.
- Remove the pears from the pan and place them in a bowl when they are tender.
- Then, in a saucepan over low heat, reduce the liquid by half until it becomes syrup. Pour the liquid over the pears and set aside.
- The pears should then be covered and refrigerated until very cold.
- They can be refrigerated for up to 2 days. Reheat the sauce and bathe the pears in it before serving.
- With whipped cream or vanilla ice cream, serve.
Amount Per ServingCalories 261Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 15mgCarbohydrates 54gFiber 5gSugar 43gProtein 1g