These poached pears from star chef Ludo Lefebvre get gorgeous color and flavor from the beet-juice-spiked syrup they’re poached in. It’s a brilliant twist on the classic French recipe.
Slideshow: Pear Recipes
2 cups dry red wine
1 cup fresh beet juice
1/3 cup sugar
1 small cinnamon stick
1/2 cup crème de cassis
4 ripe Bosc pears, peeled
How to Make It
In a medium saucepan, bring the wine, beet juice, sugar, lemon, cinnamon stick and 1/4 cup of the crème de cassis to a boil. Simmer over moderate heat for 5 minutes, stirring to dissolve the sugar. Add the pears, cover and simmer over moderately low heat, turning once, until just tender, 15 minutes. Using a slotted spoon, transfer the pears to a bowl.
Boil the poaching liquid over moderately high heat until reduced to 1 cup, 13 minutes. Stir in the remaining 1/4 cup of crème de cassis. Pour the syrup over the pears and let cool completely, then refrigerate until chilled, 30 minutes; discard the cinnamon stick.
Serve the pears with the syrup on a platter or in shallow bowls. Serve with vanilla ice cream.
The pears can be refrigerated in the syrup for up to 3 days.
Vanilla ice cream.
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