I’m going to share a beautiful poached pear recipe that you can serve on its own, with a scoop of crème fraîche or vanilla ice cream or use as a filling for my poached pear galette. In Spain, pears are predominantly grown in the stunning Ebro Valley. Just outside Barcelona, in the Priorat wine region, I was given a version of this recipe using Carignan wine to try. It was served alongside a scoop of saffron ice-cream and I have never forgotten it.
Similar to my Spanish mulled wine recipe, this recipe is a great way to use a bottle of wine that may have disappointed or one you’ve left open and for a tad too long (who does that?!?!) and you need to use it up. It’s also simple enough, that if you have some pears handy and some unexpected guests pop in, you can whip this up in no time and leave your friends VERY impressed.
I hope you enjoy it, Raquel x
Pears Poached in Red Wine
Serves 4 or makes enough to top two galettes.
Vegan Friendly, Gluten-Free
- 4 brown pears (I use Beurré Bosc)
- 750ml bottle of red wine (any, but Cabernet, Grenache or Shiraz work particularly well)
- 1 medium-size lemon (zest and keep zest to the side, then cut lemon in half and juice)
- 1 tsp cinnamon powder (1 cinnamon stick)
- 2 tsp vanilla bean paste (or one vanilla pod split lengthwise)
- 1/2 cup of fine caster sugar
- 1 fresh bay leaf (or 2 dried bay leaves)
Note: If using brown pears, you can leave the skin on for depth of colour and if using for a galette, the skin makes the finished pie look divine. You can remove the skin though, if you prefer. If you have decided to use green pears, please peel them first as the green variety will oxidise differently and not look as appealing.
- If you are serving these pears on their own: Peel pears, cut in half and deseed/destem.
- To use pears for my galette: Leave peel on, but do cut in half and then into slices.
Place pear halves OR slices into a bowl and pour over lemon juice. Mix well to coat pears – careful not to break-up pear pieces.
- Add remaining ingredients into a medium saucepan.
- Place pan over high heat and bring contents to a boil.
- Once boiling, reduce heat to a gentle simmer and stir liquid until all sugar has dissolved.
- When sugar has dissolved (you’ll feel less grittiness at bottom of pan), gently place your pears into the pan.
- Simmer the pears halves for 15 minutes (or pear slices for 10 mins), uncovered, turning them (gently) to submerge. You want pears to be soft, but still firm – not mushy or falling apart.
If using pears for a galette, remove slices of pear from hot liquid with a slotted spoon and place into a strainer over a bowl/sink to remove excess liquid.
To serve pears on their own: place 2 pear halves onto a shallow soup bowl for each person. Drizzle over some of the poaching liquid and add a scoop or two of ice-cream (drool!).
If making a galette with the pear slices, refer to my other bonus recipe: Poached Pear Galette with Quince Paste.
If you’re not serving the pears immediately, you can store them in a sealed container for up to five days in the refrigerator. Note: You will need to store the poaching liquid separately, as the pears will slowly disintegrate if left to sit in the liquid. This poaching liquid can be frozen for use in cocktails. (Thinking summer Sangria!!) I use ice cube trays.
I hope you enjoy! Raquel x