Pears Poached in Red Wine

  • Servings: 10

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 5 cups dry red wine
  • 1/2 cup plus 2 tablespoons sugar
  • 10 firm but ripe pears

How to make this recipe

  1. In a large nonreactive saucepan, combine the wine and sugar and bring to a simmer over moderate heat. Stir briefly to dissolve the sugar.

  2. Peel the pears; if they don't stand upright, trim the bottoms slightly. Stand the pears in the saucepan and add just enough water to cover them. Place a heatproof plate on top of the pears to help keep them submerged in the liquid. Bring to a simmer over moderately high heat and cook until the pears are tender when pierced with a knife, about 20 minutes.

  3. Using a slotted spoon, transfer the pears to a plate and let the poaching liquid cool completely. Return the pears to the cooled liquid, re-cover them with the plate and refrigerate for at least 3 hours or overnight.

  4. Transfer the pears to a platter or plates. Strain the poaching liquid into a clean nonreactive saucepan and boil over high heat until syrupy, about 35 minutes. Spoon the syrup over the pears.

Published February 1996

455224 recipes/pears-poached-in-red-wine 2013-12-06T23:41:14+00:00 fall|winter|poaching|dinner-party|thanksgiving|desserts|10|vegetarian february-1996,haut brion,poached pears,fruit in red wine,poached fruit,cooked fruit recipes,pears-poached-in-red-wine 455224

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5