Description
Delicious red wine poached pears infused with orange, cinnamon, and cardamom, perfect for a sophisticated dessert that’s easy to prepare.
Ingredients
Scale
Fruit & Citrus
- 2 large oranges, navel or cara cara preferred
- 6 ripe but firm small pears
Liquids & Sweeteners
- 2 cups red wine such as Pinot Noir
- 1/4 cup honey
- 3 tablespoons raw sugar or granulated sugar
Spices
- 1 cinnamon stick
- 1/4 teaspoon ground cardamom
Instructions
- Prepare Orange Juice and Zest: Zest and juice one orange and pour the juice into a medium bowl. Slice the remaining orange into 1/4-inch rounds to use in poaching.
- Peel Pears: Using a vegetable peeler, peel the pears while keeping them whole. Immediately add them to the orange juice bowl and toss to coat, preventing browning.
- Prepare Poaching Liquid: In a non-reactive pot that fits all pears snugly, add orange slices, red wine, honey, sugar, cinnamon stick, and ground cardamom.
- Bring to Boil and Simmer: Heat the pot over medium-high until the liquid reaches a rolling boil. Lower the heat, add pears and orange juice from the bowl, cover, and simmer gently for 30 minutes, turning pears occasionally until tender and easily pierced with a skewer.
- Remove Pears and Reduce Liquid: Transfer pears back to the bowl. Continue simmering the cooking liquid until it thickens into a syrup.
- Cool and Serve: Let pears sit upright in the syrup until cooled. Serve warm or cold with syrup drizzled on top and garnish with orange zest. Optionally refrigerate overnight for enhanced flavor.
Notes
- Poached pears taste better the next day after absorbing more flavors from the liquid.
- Use small, firm pears like Anjou or Bosc to ensure they hold shape and don’t become mushy.
- Serve with whipped cream, mascarpone cheese, or creme fraiche for added richness.
- Use an enameled or non-reactive pot to avoid any off-flavors during poaching.
