Poached Pears in Red Wine -
Poached pears in red wine is a simple dish to prefer the night before and makes a tasty dessert. It was 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.
Author: Edward Daniel
Recipe type: Dessert
Cuisine: Vegan, Vegetarian, Paleo, Paleovegan
- 500ml vegan red wine
- 100g unrefined raw cane sugar
- 4 cloves (of India)
- 1 cinnamon stick
- 1 star anise
- zest of ½ lime
- juice of one lime
- 4 pears
- Squeeze the juice of one lemon and place into a large plastic container. Make sure that the container has a lid.
- Peel the pears from top to both, 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.
- Using a non-stick pan, preferably with a glass lid, add the red wine with the sugar and bring to the boil. This process should ensure that the sugar dissolves into the wine.
- Reduce heat and simmer gently. Lay the pears into the pan. Add the clove, cinnamon stick and star anise. Place the glass lid on top.
- 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.
- Once ready switch off the heat. Gently remove the pears from the heat and place each pear into a dessert bowl. Remove the clove, cinnamon stick and star anise from the pan and evenly distribute the liquid amongst the four dessert bowls.
- Chill the pears for about a couple of hours or preferably overnight.