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    You are in: Home / Recipes / Pears Poached in Spiced Wine Recipe
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    Pears Poached in Spiced Wine

    Pears Poached in Spiced Wine. Photo by Lalaloula

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    20 mins

    1 hr 20 mins

    Chef Kate's Note:

    "I love the rich garnet color that the pears take on after they've been poached in this fragrant spiced wine syrup," writes Laura Frankel in "Jewish Cooking for All Seasons." For the wine to use in poaching, Frankel suggests a kosher merlot by Baron Herzog.

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    Units: US | Metric


    1. 1
      Heat wine, sugar, water, peppercorns, bay leaves, rosemary, thyme, cinnamon, vanilla bean and lemon zest to a boil in a large saucepan over high heat.
    2. 2
      Meanwhile, remove the pear cores with a melon baller.
    3. 3
      Add pears to saucepan; reduce heat to a simmer. Poach the pears until tender enough for a knife to pierce them without resistance, at least 20 minutes, longer if the pears are less ripe.
    4. 4
      Let pears cool in the poaching liquid, about 15 minutes.
    5. 5
      Place the pears on a serving platter.
    6. 6
      Strain the poaching liquid through a sieve into a large saucepan; discard the solids. Heat the liquid to a boil; reduce heat to low. Cook until reduced to a thick syrup, about 45 minutes. Let cool slightly.
    7. 7
      Serve the pears drizzled with the warm syrup.

    Ratings & Reviews:

    • on November 04, 2011


      Oh wow, this is one impressive dessert! It is sooo yummy, very fancy looking and super special. We all LOVED the herbs in this and the combination of sweet and savoury. Just perfect! I scaled this down to 2 pears and it was perfect!
      Since I was a little short on time I made my syrup in the microwave cooking the sauce for about 12 minutes on high. THANK YOU SO MUCH for sharing a great, great keeper with us, Chef Kate. Ill definitely mark this for my next dinner party. Made and reviewed for our dear VIP during Veggie Swap #40 November 2011.

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    • on June 06, 2010


      These were really yummy! I never thought of putting rosemary and thyme in with pears to poach, but it worked wonderfully. Before I've only ever poached pears in white wine, this was my first time with red, and they turned out beautifully. The flesh was silky and the little puddle of syrup in the bottom of the bowl blended really well with a nice dollop of low-fat Greek style yoghurt. Thanks!

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    • on November 07, 2007


      Terrific for a Fall dessert, even for Thanksgiving. It will make your whole house smell great. I loved the mixture of sour/sweet/spicy/savory tastes here! This would be perfect for Thanksgiving as a side dish or extra dessert. The only thing I did differently was to add a few drops of vanilla extract instead of a vanilla bean, and I halved the recipe and cut out some of the sugar too (I used less than 1 cup for half a recipe). Actually, that's what I recommend anyone else do, is to cut the sugar down even further. I guess it would depend on your tastes, but I just didn't think the recipe needed that much (my Bosc pears were not very ripe either). I peeled the pears though it doesn't say one way or another. I used an unkosher Merlot for the wine:D I heartily recommend this recipe!

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    Nutritional Facts for Pears Poached in Spiced Wine

    Serving Size: 1 (533 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 626.1
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 10.6 mg
    Total Carbohydrate 138.8 g
    Dietary Fiber 7.1 g
    Sugars 123.1 g
    Protein 0.9 g

    The following items or measurements are not included:

    fresh rosemary

    fresh thyme

    vanilla beans

    lemon zest

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