RED WINE POACHED PEARS - POIRE À LA BEAUJOLAIS

Vivien Baker
Oct 6
3 min read

My Take

As you know I am a fan of spectacles and this dessert certainly creates a buzz when I serve it at a dinner party. The colours alone are incredible. It is a dessert which is made ahead of time - so for me that is a plus. I have used Bosc, Anjou, Cornice and Barlett pears and all have performed well. Please note that when selecting pears choose ones that are just ripe but still firm to the touch.

Once they are poached they are rather fragile so treat them with love! I promise this is a no fail recipe so follow the instructions below and you will have no problems. You can halve the recipe if you only want to make a couple of pears but they will keep well in the fridge submerged in the poaching liquid for 3 to 4 days. I have served my pears with meringues, cream, yoghurt and ice cream. So you can choose which way to go. I find ice cream to be most people's favourite! You may wish to provide a small knife, fork and a spoon for this dessert.

History

Poire à la Beaujolaise—poached pears in red wine—is a classic dish from the Burgundy and Beaujolais regions of France, where winemaking and rustic cuisine have long intertwined. Traditionally made with firm pears simmered slowly in Beaujolais or another light red wine along with sugar, cinnamon, cloves, and orange zest, the dish dates back to the 19th century, when French cooks began pairing local fruits with regional wines to create elegant yet simple desserts. Originally a way to preserve fruit after harvest, Poire à la Beaujolaise evolved into a refined bistro favourite celebrated for its jewel-like color and the subtle balance between the sweetness of the pear and the depth of the spiced wine syrup.

The Recipe

Servings: Approx. 6

Prep time: 20 mins

Cook time: 25 mins for the pears + 10 mins for the syrup

Ingredients

6 Bosc pears (ripe but still quite firm

600-700ml medium bodied red wine (Beaujolais/Merlot/Pinot Noir/Shiraz

120 ml orange juice

Peel of 1 orange

6-8 cloves

1 cinnamon stick

1 star anise

2 tsps of vanilla extract

100 gr sugar

If you do not have all the spices to hand - you can substitue with alternatives -

think mulled wine!

Instructions

A stainless steel or enamel pan big enough that pears can sit snugly, standing or gently on their sides.
Place wine, orange juice, orange peel, vanilla and spices in a pan.
Add the sugar and let liquid simmer - stir to dissolve sugar. As the liquid approaches boiling turn it down to just a simmer.
Peel pears and place in the liquid. (Do not peel pears too early as they will brown - you can coat them with some orange juice to prevent this)
Place peeled pears in the liquid. Bringing them back to a simmer. Cover with lid and keep at gentle simmer. They should be poached enough after about 30 mins - a sharp knife inserted should pierce pear easily. I turn my pears every 10 mins to make sure the are evenly coated. Be gentle. Once pears are done allow them to cool naturally in poaching liquid. Then remove pears and place them in the fridge.
To make the syrup - strain the liquid and return to pot. Bring to boil and then allow to simmer (lid off) until reduced by half. Note: Liquid will thicken slightly when it is cooled. If too thick add a little water - if too thin add a little sugar and reheat to incorporate.
Serve pears and drizzle liquid over the top so pear is shiny and sits in a pool of syrup. Serve with cream, ice cream , yogurt or mascarpone your choice).

Delicious .... added bonus a fragrant kitchen!!

Note: I find that vanilla ice cream is the best accompaniment. You can also add some toasted chopped nuts - e.g. pistachios and a mint leaf to add some extra colour.