This dessert will be enjoyed by any affluent group on a modest budget.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups red wine
- 1 cup white sugar
- 2 cinnamon sticks
- 4 whole cloves
- 1 strip orange zest
- 1 teaspoon fennel seed (Optional)
- 3 whole black peppercorns (Optional)
- 2 bay leaves (Optional)
- 6 large firm pears
Instructions
- Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
- Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
- Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.
Reviews
I added pomegranate seeds, and caramel sauce. You can see both stripes of syrup, if you zoom in on the pear. Love this one! Thank you!
This is very easy to make and is great if you have a leftover bottle of red wine. One of the best parts is how great the house smells while it’s cooking. I only had 3 small D’Anjou pears so I reduced the wine by about 1/3 and added only 1/2 to 3/4c of sugar. I had cinnamon and cloves and peppercorns and a bay leaf so those were all used. I did not have an orange to use so i added some Cointreau during the last five minutes of poaching and I poached them for about 35 minutes. If you have Triple Sec it’s really the same thing only need about 1/4 of a teaspoon. I left the pears whole but cored the bottom as the author suggested. They turned out fantastic. This is a great dessert and a keeper thanks so much for this one I loved it!
Easy to make and excellent taste!
I made this dessert for a dinner party and it got rave reviews. I omitted the optional elements and pretty much followed the recipe exactly – I didn’t have actual cloves, just the dried cloves and used a little over 1/4 of a teaspoon. I reduced the wine sauce and poured over the pears and added a dab of vanilla yogurt on the side. Delish!
This was incredible! I peeled and halved the pears and took out the stems and cores. Used a whole bottle of cheap red and skipped the peppercorns, fennel and bay leaves. Used 1-1/4 cup of sugar because of the extra wine. Cooked them in the wine about 30 minutes, turning a couple of times to get even color. Took about 30 minutes to reduce the syrup. Put them cold on a plate with the cold syrup and added a dollop of Creme Fraiche on each. Yum! Everyone raved about them.
super easy to make and very delicious. Love it!
This was good. I used a wine that was made by Hand Craft and it was a Petite Syrah. Very fruity wine. I had to boil the wine for a long time to get it to coast the back of a spoon. By the time it was done my stove was a mess. We enjoyed the recipe. Thanks so much for posting.
I have been looking for this recipe! About ten years ago I made a recipe similar to this and it turned out fantastic. serve the hot pears with the cold syrup and some vanilla ice cream. Awesome!
Very good. The flavor of the wine can really influence the outcome. I only used cinnamon and cloves. The wine never did become a syrup, but I poured it over the chilled pears anyway. Then I froze some for later. If you prefer softer fruit, simmer for an hour.