Pears Poached in Red Wine

  • Servings: 10

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Ingredients

  • 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





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