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. It’s a culinary masterpiece that will have you swooning with delight.
When to Make This Recipe:
Make this:
- When a lavish, elegant dinner party beckons, and you need a hassle-free dessert that’s sure to impress your guests
- When temptation overwhelms the senses, and you need to unwind with some delicious yumminess as you melt into your sofa
- When last-minute guests come knocking, and you need to rustle up a dessert pronto to showcase your entertaining prowess
What Inspired Me:
Poached Pears in Red Wine were inspired by my university and college days, when I would cook this simple, elegant meal for my best friend. The combination of wine, pears, and spices was a revelation to me, as I was not yet accustomed to the pleasures of wine in desserts.
Recipe Highlights:
- Vegan and paleo, allowing you to enjoy a decadent treat without compromising your dietary needs
- Elegant and hassle-free, making it the perfect dessert for dinner parties or last-minute guests
- Comforting and indulgent, with the rich, caramelised red wine and aromatic spices
- French cuisine at its finest, showcasing the simplicity and sophistication of this classic dish
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.