I’ve completely fallen in love with these recipe. The colour that these pears get from the wine poaching and then resting in the liquid is amazing, and then when you taste them, so sweet, soft and complex from the spices, it’s just a complete experience. For the wine I used a Merlot, but you can use any wine you like as long as it’s more sweet than acidic. Try this at home to amaze your guests 🙂
– 5 Bosc pears, ripe but still very firm. If they are over ripe, they will desintegrate will cooking or afterwards during handling.
– 1 bottle of Merlot, Cabernet Sauvignon or any sweet wine (750ml)
– zest and juice from 1 orange
– zest from 1 lemon
– 100g sugar
– 1 aniseed star
– 8 cloves
– 2 cinnamon sticks
– 1 vanilla pod
– optional: 100ml whipping cream, 4 tbsp icing sugar, 1 tsp ground cinnamon and toasted flaked almonds
1. Peel the pears, leaving the stalk on for presentation and removing a bit from the bottom so it stands up. Make sure to peel off any bruised spots as well. Bosc pears can be really delicate.
2. Afterwards, here’s a tip: use with a piece of kitchen paper as sand paper to smoothen the marks from the peeling process, bringing it back to roundness. In the picture below, the left is the after and the right the before 🙂
3. Put your perfect pears in the pot together with the zest and spices, orange juice and wine
4. Slowly simmer until the pears are no longer offer resistance when you put a knife through them. At this point, they will be pink. To make them deep purple like mine, keep them for 24 hours or more resting in the fridge. They will last about 5 days. This is how they will look afterwards.
5. The last step is to reduce the juice into a syrup by boiling it, and then passing it through a sieve.
8. I whipped some cream (must be cold) in a kitchen aid, you could also use a hand held mixer. Also, you could whip it by hand but it has to be over an ice bath or it will take ages!
That’s it! Stand in awe and enjoy 🙂