Peras al vino

Tender pears soaked in a deep ruby hue. The reduced syrup is thick, glossy, and coats the fruit with distinct notes of cinnamon and citrus.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 436
• Protein: 3 g
• Carbs: 64 g
• Fat: 2 g

Ingredients

• 4 piece Pear ( peeled, stem on )
• 750 ml Red wine ( Rioja type or full-bodied )
• 150 g White sugar
• 1 piece Cinnamon stick
• 2 piece Clove
• 1 piece star anise
• 1 piece Citrus limon (L.) Burm. f. ( zest removed in strips )
• 1 piece Citrus sinensis (L.) Osbeck ( zest removed in strips )

Instructions

1. Fruit preparation

   Peel the pears from top to bottom with a peeler to keep a smooth surface. Leave the stem intact. Cut a thin slice at the base of each pear so they can stand upright in the pan.

2. Syrup infusion

   In a narrow saucepan, pour the red wine and sugar. Add the cinnamon stick, cloves, star anise, and the lemon and orange zests. Bring to a simmer, stirring to dissolve the sugar.

3. Poaching the pears

   Place the pears upright in the wine. The liquid should almost cover them. Cover and cook over low heat for 30 to 35 minutes. A knife tip should slide into the flesh without resistance.

4. Reducing the juice

   Carefully remove the pears and set them aside. Increase the heat and boil the wine until reduced by half. The syrup is ready when it becomes thick and coats the back of a spoon.

Chef's tips

• Use a narrow saucepan so the pears are well submerged without needing too much wine.
• Baste the fruit regularly with the wine during cooking to achieve an even red color.
• Let the pears cool in the reduced syrup to allow them to soak up more flavor.

Storage

Can be kept for 3 days in the refrigerator in its syrup, in an airtight container.