These are pretty ugly and amazingly delicious. They don’t look “wow” but they sure do taste it. The only other time I have had poached pears was ages ago! Like 8 years ago? My mom made them for Thanksgiving and they were spectacular. It doesn’t quite add up that I haven’t had them since. But I remedied this recently. And it is pretty great.
I love pears. They don’t seem to get as much attention as say the apple but pears are great! Good in a tart, raw, compote, etc. The mighty pear should really get more love. A student recently told me they don’t care for pie because it is basically cooked fruit, which cracked me up. I hadn’t thought of pie that way. I’m pretty in love with raw fruit and don’t think it needs to be cooked except for the best of reasons. Anything with wine is a good reason in my book.
I lightly adapted two recipes, one was Mark Bittman’s Poached Pears from his How to Cook Everything app, and the other was Ellie Krieger’s recipe found here. I lowered the sugar and changed the wine levels. The recipe is easily adaptable, if you don’t fancy lemon use another citrus. If you don’t have honey use maple syrup. Some may disagree but I don’t use any fancy expensive wine when I’m cooking. Seriously Trader Joe’s wine selection and I are tight. You won’t see me dropping big bucks on a bottle I’m cooking with, or really any other time.
This is also pretty low in active working time so doubling the recipe could be doable if you either had a big enough pot or 2 separate pots.
- 4 pears
- 1½ cups red wine
- ½ cup water
- 1 lemon, sliced
- 1 cinnamon stick
- 3 cloves
- ⅛ cup honey
- Peel the pears and cut off the bottom so they stand up on their own.
- In a large pot add the wine, water, lemon, cinnamon, cloves, and honey. Bring to boil.
- Simmer and add the pears, cover and cook for about 20 minutes, rotating the pears every few minutes.
- Allow the pears to cool in the pot and then remove from the pot. Place in the fridge until serving.
- Cook the wine sauce down by about half.
- Once ready to serve drizzle wine sauce over the pears.