Recipe by Chef Kate
"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.
Top Review by Funkymunky613
We made this a while ago. It was so good we made it again the next day. We didn't strain the liquid before reducing. We just took out the bay leaves, vanilla bean, cinnamon sticks and any other large enough things to pick out without burning fingers :). It came out sooooooooo good. Don't skip reducing the liquid. It's worth the time. This is a keeper. Our only regret is not serving this with ice cream or whipped cream. YUM
- 1 (750 ml) bottle dry red wine
- 3 cups sugar
- 2 cups water
- 5 whole black peppercorns
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 cinnamon stick
- 1 vanilla bean, split
- 1 lemon zest, grated
- 6 pears (Forelle or Bosc)
Directions See How It's Made
- 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.
- Meanwhile, remove the pear cores with a melon baller.
- 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.
- Let pears cool in the poaching liquid, about 15 minutes.
- Place the pears on a serving platter.
- 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.
- Serve the pears drizzled with the warm syrup.