My Wine Poached Pear Recipe

In the cozy embrace of winter, there’s nothing quite like the warmth of a delightful dessert to create unforgettable moments. Today, I’m excited to share with you my secret weapon for wowing guests and infusing the holiday spirit into any gathering – my exquisite Wine-Poached Pear recipe. This culinary gem, inspired by my honeymoon in the enchanting Cotswolds, has been a cherished part of my repertoire ever since.

Picture this: juicy, wine-infused pears that capture the essence of winter spice, transporting you to the festive ambiance of winter celebrations. These delightful treats are not just a testament to the flavors I experienced during that magical time in the Cotswolds; they’ve become my go-to indulgence to keep the winter holiday spirit alive throughout the winter season.

What makes these wine-poached pears so special is not only their rich wine color and spice but also the remarkable ease with which they come together. A sophisticated dessert that can be prepared in no time – it’s the perfect recipe for those moments when you want to impress without spending hours in the kitchen.

Let’s dive into this simple yet sophisticated recipe that will leave a lasting impression on your guests. I hope you enjoy these wine-poached pears as much as I do, making every winter gathering an enchanting experience. Cheers to creating delicious memories! 🍐🍷✨

Molly Tomlin’s Wine Poached Pears

Ingredients

4 Bosc Pears or any firm Pear. Peel them, but leave the stem.

1 Bottle of Red Wine like a Cabernet. Drinkable but not expensive since you will be cooking in it.

2 Cinnamon Sticks

3 Whole Cloves

1 Orange , juced

1 piece of Orange Rind

1/2 Teaspoon of ground cinnamon

1/2 a cup of Sugar. I’ve used less and it still tastes good

Cooking Steps:

1. Peel the pears and set them aside. Remember to leave the stem if you can
2. In a large soup pot, combine the wine, sugar, orange juice, and rind,cinnamon stick and ground spice and cloves. Bring to a boil
3. Add all four pears to the warm liquid and turn the heat down to low and cover them with the lid for 10 minutes.
4. Turn the pears and let them cook for 10 minutes before turning one more time and repeating. Pears should cook for 30 minutes total but rotate them so they get coated by the wine and have an even color.
5. Turn the heat off and cover them while the pot cools.
6. Place the pot in the fridge for 4-24 hours to absorb more of the flavors and liquid.

To Serve:

Heat the pears on low-medium heat in their cooking liquid for a few minutes. Remove each pear with a slotted spoon and place on a plate or shallow bowl. Serve with homemade vanilla whipped cream.