Spiced Red Wine Poached Pears with Cinnamon Cream
User Reviews
5
Spiced Red Wine Poached Pears with Cinnamon Cream
Description
In this recipe, pears are peeled and cooked whole in a bath of red wine combined with lemon juice, orange juice, sugar, cinnamon, ginger, and vanilla extract. The pears soften to a tender yet intact texture, depending on their ripeness. The poaching liquid is then boiled down to a syrupy consistency, concentrating the spiced wine flavors to accompany the fruit.
The cinnamon cream is made by whipping cream with sugar and ground cinnamon, adding a gentle spicy note that complements the wine-poached pears. The pears stand upright when served, drizzled with the mulled wine syrup and a dollop of the cinnamon cream, echoing the warm spices of the poaching liquid.
This dessert can be prepared ahead and served either warm or cold, offering flexibility for seasonal occasions. Firm pears like Bosc are recommended to maintain shape during poaching. The recipe also covers proper peeling methods and suggests that if serving whole pears standing up, coring is optional since the entire pear softens during poaching.
Ingredients
- 1 red wine 750ml/25floz, bottle
- lemon juice of 1
- orange juice of ½ orange
- ¾ cup sugar
- 1 teaspoon ground cinnamon or 1 cinnamon stick
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 4 pear firm
For the cinnamon cream
- ⅔ cup whipping cream double cream
- 1 teaspoon sugar
- ½ teaspoon ground cinnamon
Instructions
- Pour the wine, lemon juice, orange juice, sugar, cinnamon, ginger and vanilla into a pot. Heat over a low heat for a few minutes, stirring, until the sugar dissolves.
- Peel the pears (keep the stalk at the top) and slice the bottom so the pears stand without rolling.
- Place the pears into the wine (if necessary, top up with water so the pears are submerged).
- Bring to the boil, then reduce the heat, and simmer for 20 minutes or until the pears are tender. The time will depend on how ripe the pears are.
- Remove the pears from the liquid and set aside. Boil the liquid for 20 minutes to reduce the wine to a mulled wine syrup.
- To make the cinnamon cream, pour the cream into a mixing bowl and add the sugar and ground cinnamon. Beat with a whisk until thick.
- To serve the wine poached pears, stand the pears up on plates, drizzle with the syrup and add a spoonful of cinnamon cream. This dish can be served hot or cold.
Notes
- Choose firm pears such as Bosc to maintain shape during poaching and avoid mushiness.
- If serving cold, prepare pears ahead and store in syrup; they can be reheated in the poaching liquid if desired.
- Peel pears starting from the top down using a vegetable peeler for best results.
- To serve, cut pears into small pieces, pairing each spoonful with cinnamon cream for texture contrast.
- Coring is optional for whole standing pears because poaching softens the fruit thoroughly.
- Store poached pears submerged in syrup in the refrigerator for up to three days; firmness diminishes after the first day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 54mg | 18% |
| Sodium | 25mg | 1% |
| Potassium | 474mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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