Pears slowly tenderised in caramelised red wine with aromatic earthy cloves, cinnamon and Star anise; Poached pears in Red Wine.
Tantalise your tastebuds with pure lushness. And, flutter.
This dish will obliterate your belief that vegan food can’t be simple to put together.
Make this:
- When a lavish elegant hassle-free dinner party beckons. Plus, you are busy. You’ve a million and one things to do before your guests waltz in
- When temptation overwhelms the senses. You need to unwind with some delicious yumminess. And, as you melt into your sofa
- When last minute guests come knocking on the door. And, being the entertainer with the mostness you need to russle a dessert pronto
Poached pears in Red Wine were inspired by my Uni and College days. Away from home and with friends. I cooked this simple elegant meal for my bestie all those years ago. Wine, pears and sugar, mixed with a touch of spices, you can’t go wrong.
Poached pears is a simple dish to prefer to make the night before and makes a tasty dessert. It reminds me of homely cooking when I was young and somehow having red wine in a dessert made wine palatable; wine was not something I was used to. Not then, anyway.
This dessert is vegan and paleo.
What equipment to use
For this recipe, I suggest:
Stove
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 500ml red wine
- 150g unrefined cane sugar
- 4 cloves (of India)
- 1 cinnamon stick
- 1 star anise
- 6 pears
Instructions
- Place the wine in a non-stick pan. Add the sugar, cloves, cinnamon and Star Anise and bring to the boil. Dissolve the sugar in red wine. Switch off heat.
- Peel the pears from top to bottom, making sure that the stalk remains intact. Slice of the very bottom of the peeled pear – this is to ensure that it does not topple and easily lies flat in the pan, later. Lay the pears in the wine after each peel.
- Simmer over a low heat the pears with the lid of the pan partially covering.
- Every few minutes, use a plastic spoon to pour the red wine over the tops of the pears. Repeat this exercise, until the pears are well blanched and have turned a lovely burgundy colour. This process should take about 1 hour and 30 mins.
- Gently remove the pears from the heat and place each pear into a dessert bowl.
- Under a medium heat, simmer the liquid so that it becomes a much thicker syrup.
- Remove the clove, cinnamon stick and Star Anise from the pan and evenly distribute the syrup.
- Chill the pears for about a couple of hours or preferably overnight.
