Pears in Red Wine
Ingredients
- 4 pcPear (peeled, stem on)
- 750 mlRed wine (Rioja type or full-bodied)
- 150 gWhite sugar
- 1 pcCinnamon stick
- 2 pcClove
- 1 pcstar anise
- 1 pcCitrus limon (L.) Burm. f. (zest removed in strips)
- 1 pcCitrus sinensis (L.) Osbeck (zest removed in strips)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be kept for 3 days in the refrigerator in its syrup, in an airtight container.
