crossorigin="anonymous"> This weeknight-friendly French dessert only requires a bottle of wine and a few pears. – Subrang Safar: Your Journey Through Colors, Fashion, and Lifestyle

This weeknight-friendly French dessert only requires a bottle of wine and a few pears.



Why it works

  • Poaching pears in red wine with cinnamon, cloves, black pepper, and star anise gives the fruit and liqueur a warm, spicy flavor.
  • Boil the poaching liquid until it is thick enough to coat a spoon, to serve the pears. Makes a sweet, flavorful glaze.

Step into my apartment, and you’ll find many bottles of wine on my dining table. My husband imports Portuguese wine, and his job involves opening and tasting many fermented grape juices at restaurants, bars, and wine shops. Usually the leftover wine goes to our neighbors, but if I’m feeling resourceful, I’ll add it to dishes like Braised short ribs And Risottoor turn it into poaching liquid for winter fruits like quince or pear.

Red wine poached pears—poir à la Beaujolaise—is a classic French dessert you can find on menus. bistros and brasseries: pears are simmered with red wine, sugar, and sometimes an assortment of hot spices until tender, then served with their poaching liquid. This is a minimal-effort dessert that’s elegant enough for a dinner party, but also easy enough to whip up on a weeknight. Plus, you can make the dessert up to three days in advance when you plan to serve it, and as the pears sit in their poaching liquid, they take on a beautiful burgundy hue.

Serious Eats / Amanda Suarez


Although this dish is traditionally made with Beaujolais, a fruity red wine made from the Gamay grape, any red wine will work just fine here. (Unless you have a very refined palate or nose, the difference is barely perceptible.) The type of pear you use is less important than the ripeness of the pears: you want them perfectly ripe. And begin to soften, but not so soft that they will break during hunting. I have a soft spot for Bartlett and star crimson pears—they’re both juicy and soft when ripe but still retain some firmness, making them perfect for cooking. Their skins also change color as they ripen, giving you a good idea of ​​when they’re ready to use: Bartlett pears turn yellow, while star-crimsons turn bright red. . When in doubt, feel your pear and take a deep breath—the fruit should release a little when pressed lightly and smell sweet.

To give my poached pears a winter-like flavor profile mulled wineI add a mixture of fresh orange peel, cinnamon stick, cloves, peppercorns, and star anise, adding just enough wine to give the liquid a warm spicy note, but not so much that it’s pear-like. Be dominated. While pears are delicious served with their poached liquid, I like to take it a step further and reduce the alcohol for a more concentrated sauce. After I remove the spices, I boil the poaching liquid until it thickens, then spoon it over the pears. Enjoyed on its own or with a scoop Vanilla ice cream or a drizzle of Vanilla sauceIt’s a dessert that makes me feel like I’m sitting in the warm glow of a French bistro—even if I’m sitting on my couch at home.

Serious Eats / Amanda Suarez


This weeknight-friendly French dessert only requires a bottle of wine and a few pears.


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  • one 750Milliliter bottle of Red wine
  • 1 Cup Granulated sugar (7 ounces; 200 grams)
  • A 2-inch piece Orange peel 1 medium orange
  • one 2 inches Cinnamon stick
  • 3 cloves
  • 5 black Black pepper
  • 3 Star anise
  • 6 Firm but ripe medium pear (about 2 1/4 pounds; 1 kg), peeled
  • Ice cream or vanilla sauce for serving (optional)
  1. Combine red wine and sugar in a 5-quart nonreactive pot or Dutch oven. Simmer over high heat, stirring occasionally to dissolve the sugar, about 6 minutes. Reduce the heat to medium and add the orange peel, cinnamon stick, cloves, black pepper and star anise.

    Serious Eats / Amanda Suarez


  2. Using your hands, carefully hold the pears by the stem and lower them into the wine mixture one at a time. Simmer gently, uncovered, until the pears are tender and a knife can easily pierce the flesh, 25 to 30 minutes.

    Serious Eats / Amanda Suarez


  3. Using a slotted spoon, remove the pears from the pear and carefully arrange in a single layer in a wide, shallow bowl. Set aside (this prevents the pears from losing weight and crushing each other.)

    Serious Eats / Amanda Suarez


  4. Increase the heat to medium. Bring the poaching liquid to a boil and cook, stirring occasionally, until it is glossy and not too thick to form a sauce. Cover the spoon, 20 to 30 minutes; You should have about 3/4 cup of glaze. Serve pears warm with spoons and ice cream or vanilla sauce, if desired.

    Serious Eats / Amanda Suarez


Special equipment

5-quart nonreactive pot or Dutch oven, slotted tbsp

Build ahead and store

Pears can be prepared through step 3 and refrigerated in their poaching liquid for up to 3 days in advance. Once the pears are soft, use a slotted spoon to remove the fruit and carefully arrange them in a single layer in an airtight container. Allow the poaching liquid to cool completely, then pour over the pears before refrigerating.

When ready to serve, bring the braising liquid to a boil over medium heat. Gently lower the pears and simmer until heated through, about 5 minutes. Using a slotted spoon, remove pears and carefully arrange in a single layer in a wide, shallow bowl. Set aside Proceed with step 4 of the instructions.



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