1/2 Photos of Pears Poached in Spiced Wine
1 hr 40 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.
My Private Note
Units: US | Metric
- 1Heat wine, sugar, water, peppercorns, bay leaves, rosemary, thyme, cinnamon, vanilla bean and lemon zest to a boil in a large saucepan over high heat.
- 2Meanwhile, remove the pear cores with a melon baller.
- 3Add 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.
- 4Let pears cool in the poaching liquid, about 15 minutes.
- 5Place the pears on a serving platter.
- 6Strain 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.
- 7Serve the pears drizzled with the warm syrup.
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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: