Do you know what a real winter recipe is: pears au vin rouge. The pears boiled in wine with port and spices, which simmers for a few hours are tender.
Poached pears au vin rouge, delicious as a dessert. Especially if it's chilly t's warming. And I've got some poach pears in my food pack. Yes, a great dessert for sure.
Simmer for a few hours on a gas stove and then eat them. Delicious.
Most of the times I make poached pears with Gieser Wildeman pears (the real poaching pears), but it's definitely not a must. But you can use any pear that is firm (for example, a Conference) for poaching. In that case, just stew for 20 minutes. But don't use it the other way around. A poach pear eaten out of hand is not recommended. They are hard and dry, not tasty and only after long stewing edible.
How do you get the beautiful red
Perhaps you think that poached pears are always red, and thats true for the real poaching pear which is simmered slowly in a slightly sour liquid. The red color they get is because of the presence of anthocyanin in the pear that, while simmering turns red under the influence of warmth and acid (for example, from wine). By adding red wine, red port or berry juice the red color will become even more intense.
Around here you can even buy pear sugar for a red color. Pear sugar is a sugar to which a dye has been added. It can also add to turn the pears red. But my choice is still the natural way.
Like in this recipe, bon appetite.
It's a good taste!
Recipe Pears au vin
Pears au vin rouge
This recipe is:
- 500 grams poach pears like Gieser Wildeman
- 300 mL red wine
- 50 mL port wine
- 2 cloves
- 1 stick cinnamon
- 200 grams icing sugar
- Place in a saucepan with the sugar, wine and port and bring to a boil. Add the cinnamon and cloves.
- Meanwhile peel the pears. Cut off the bottom (so they can stand), but leave the stem.
- Place them upright in a pan a little bit larger (in size) then the pears you've got.
- Pour the liquid in, and make sure that the stems just slightly above the liquid level.
- Let this simmer for 2 to 3 hours without a lid. The liquid will slowly reduce.
- Remove the pears from the cooking liquid, put them on your serving platter.
- Allow the liquid in the pan to thickened to a syrup, while simmering.
- Pour over the pears (or serve in a saucier).