Pears in wine
Pears in wine
Thursday, March 28, 2019
If you have never enjoyed the taste and smell of this French dessert, I wholeheartedly recommend preparing and trying it. Pears in wine sauce are a unique dish that will delight your guests at the festive table.
For this usual and frisky recipe, choose large, beautiful, dense pears and preferably not one hundred percent ripe. Don’t be sure to take a precious reddish wine – the middle price range is perfect. By the way, you can cook pears in semi-sweet wine (then just reduce the amount of sugar or remove this ingredient completely).
What does this dessert taste like? Firstly, it is very fragrant, literally fabulously fragrant. The colors of the smell depend on the set of herbs and spices that you add to the wine. I have a version of the dish for those who are partial to mulled wine.
Pears boiled in reddish wine retain their shape, their texture is quite soft and very tender. You cut them with a knife, almost like soft butter. The wine sauce comes out spicy and decently sweet, so you don’t have to add all the sugar right away, but adjust its amount while cooking the sauce.
I highly recommend serving this dessert in portions: place a pear on a plate for each guest, pour wine sauce over it, and place a scoop of creamy ice cream next to it (it tastes best with it) or a rosette of whipped cream. A small sprig of fresh mint will be the finishing touch to this luxurious French dessert.
Ingredients:
Making a dish step by step:
To make this ordinary dessert, we will need the following ingredients: pears, reddish wine, sweet sand, as well as spices and spices to flavor the sauce. I love the combination of orange zest, cinnamon, cardamom, allspice, star anise and cloves.
First you need to choose the right container in which to cook the pears in wine. It's best to place all 4 pears in the pan ahead of time to make sure they all lay on their sides. Pour 100 grams of sugar into a bowl, add orange zest (not grated, but cut into large pieces using a knife or vegetable peeler), a cinnamon stick, star anise, a clove bud, also three boxes of cardamom (just crush with a knife) and aromatic peppercorns . 20 grams of zest - this is the narrow outer part of the peel without the snow-white part, removed from 1 large orange.
Fill the contents of the saucepan with 600 milliliters of reddish wine and put it on medium heat - wait for the sugar to completely dissolve and the water to boil. While the wine is heating, stir it several times so that the sugar does not stick to the bottom of the dish.
In the meantime, let's prepare the pears (4 pieces). My fruits are quite large, dense, elastic (variety Conference). Using a small knife or a special vegetable peeler (I accidentally threw mine away when I was peeling potatoes - be careful and don’t leave them in the peelers), carefully cut off the narrow skin. We leave the tail, and cut off the bottom so that the pear confidently stands vertically. This is important when serving dessert. In this way we will prepare all 4 pears.
Place the peeled pears in the bubbling wine and cook them at a moderate boil for about 15 minutes. The time it takes to produce fruit depends on its size, variety and degree of ripeness. We don't need to boil the pears to the point where the flesh falls apart. Our task is to allow the fruits to be saturated with the smells of the wine sauce, while at the same time creating a beautiful burgundy mantle and making the pears tender.
During cooking, carefully turn the fruit over so that it becomes moderately colored in the color of the wine sauce. Just don’t pierce the pears with a fork or knife - this is a unique and sophisticated dessert, so when serving, everything must be perfect.
We take the finished pears by the tails, let the wine drain and put them on a flat plate - let them cool for now.
The wine sauce must be strained: pass through a fine sieve or carefully catch the zest and spices with a strainer.
Turn on the heat a little higher (set it to medium) and evaporate the wine sauce. Depending on the degree of heating, this will take from 10 to 30 minutes. You can create low heat, then the sauce will slowly boil away and you won’t even need to stir it. If you are in a hurry, turn the heat up to almost maximum and simmer the sauce, stirring it constantly. Based on the mixture, the finished wine sauce when roasted should look like a fairly watery syrup. Just be careful not to overcook it, because once it cools, the sauce will thicken noticeably.
Let the wine sauce cool slightly, then for convenience, pour it into a gravy boat. Carefully, so as not to smear the edges of our beautiful plate, pour the sauce over the pears so that it moderately covers the fruit. You can serve pears in wine either warm, cooled or chilled. In any case, it turns out very tasty.
I highly recommend serving this dessert in portions: place a pear on a plate for each guest, pour wine sauce over it, and place a scoop of creamy ice cream next to it (it tastes best with it) or a rosette of whipped cream. A small sprig of fresh mint will be the finishing touch to this luxurious French dessert. Galenka, thank you very much for this wonderful order. Cook for your health and bon appetit, friends!
Cooking fragrant pears in wine: Step-by-step recipe
What could be tastier and healthier than real fruits!? But from time to time it’s so tempting to embellish these magical gifts of nature! I would like to make a dessert from them, in which fruit will be the main ingredients!
For this desire, I always choose my favorite dessert, which does not contain any dough or cream. In it, the main character is a pear, and her beautiful beloved is a glass of reddish wine!
Stewed pears in wine are a light, intoxicating and warming dessert. From time to time I also add a little melted bittersweet chocolate. But only necessarily bitter (at least 70%). It gives a great flavor!
I suggest you play the sparkling fruit melody together at home!
Ingredients:
- 3 medium pears or 6 small ones;
- 250 ml reddish wine;
- 50 grams of sugar;
- Zest of 1 orange or lemon;
- Chocolate sauce optional (100 grams of bitter chocolate and 50 ml of milk)
Manufacturing:
I like it when the pears are small, but if there are none in the store, then I choose regular medium pears.
Peel the pears and carefully cut out the core from the bottom using a knife.
Grate the orange zest. I previously washed the orange very well with a special brush, because its path to the store counter was quite long. But if you have doubts about the zest, then you can either purchase ready-made dry zest, or cook without it.
We choose reddish wine according to our own taste. I most often use reddish dry wine, because I stock it up for winter evenings to make fragrant Mulled Wine. For pears we will need approximately 250 ml.
For production I use heat-resistant dishes with an enamel coating. I put the zest, sugar and wine into the pan. Bring to a boil.
Reduce heat and continue cooking at medium temperature. Place the pears and leave to simmer for 30-40 minutes. Small pears require the least time to produce.
Shown here are pears after 10 minutes. Because the fruits are tall, I close the lid so that the steam speeds up the process, but I watch the process of production.
After 20 minutes, the wine outfit begins to rise up quite beautifully!
And after 40 minutes, the pears and wine are completely combined.
Remove the pears from the pan and place them on a plate or in bowls.
Increase the temperature and continue boiling the remaining liquid until a thick syrup forms. Now we water the pears with it.
You can also create a chocolate sauce. Although this is not necessary, because even without it it will be self-sufficient. If I do decide to add chocolate notes, I do so in the following manner.
Melt bitter chocolate and milk in a water bath. The mixture should become homogeneous. I also pour a little chocolate sauce over the finished pears.
Happy fruit testing! And let any dessert be intoxicatingly delicious!
Pear in wine
Ingredients
Reddish wine – 0.5 l
Star anise – 1 star
Lemon – 2 slices
- 107 kcal
- 1 hour
- 1 hour
Photo of the finished dish
Video recipe: Pear in wine
Step-by-step recipe with photos and videos
Pears in wine are a common French dessert, recklessly light and delicious! I don’t understand why, but I love preparing it for New Year’s and Christmas. This smell of spices and wine is akin to the smell of grog, and I love it.
You won't need anything special for this recipe, just a little patience won't hurt. It is better to take hard pears; they will cook longer and will be more saturated with the smells of wine and spices.
Take a saucepan that is not wide and high, so that the pears are covered with wine. The most tedious part is evaporating the wine, but if you take a larger saucepan, this procedure will take less time. When you try this dessert, you will understand that you did not waste your time in vain, and you will prepare it again and again.
Peel the pears and cut off the bottom so that the pear stands stable.
For now, let’s put the pears in water with lemon to preserve the color, and let’s make the syrup ourselves.
Pour the wine into a saucepan, add sugar, cinnamon, cloves and star anise. Stir and heat until sugar dissolves.
Place the pears in a saucepan and cook for 25 minutes over low heat. If the pears are very dense, it will take more time.
Turn the pears over during production.
Remove the finished pears and place on a plate.
Boil the remaining syrup for 35-40 minutes until it thickens. The finished syrup is thick and looks like this.
Place the pear on a serving plate.
Drizzle with wine syrup and serve.
Or more syrup? The syrup is very tasty!
If you don’t serve the pears in wine right away, then store them like this until the evening. Bon appetit!
Pear dessert in red wine
Pear in wine is a unique French-Belgian dessert, which is served in honor of important holidays, for example, New Year or Christmas. The recipe is surprisingly simple, and thanks to long-term cooking, all the alcohol evaporates from the wine, so the finished dish is alcohol-free and can be given even to children.
Ingredient Selection
Requires ripe pears with firm flesh - usually winter varieties. Soft pears boil over, turning into porridge. It is better that the fruits have an elongated shape (the dessert will turn out wonderful) and are approximately 1 size (they will be cooked immediately).
Any type of reddish dry wine will do. I recommend using mid-price drinks, because the cheapest ones contain dyes and other chemical additives that give off a nasty smell when heated.
The set of spices can be changed at your own discretion.
Ingredients:
- large pears - 3-4 pieces;
- reddish dry wine – 750 ml;
- sugar – 100 g;
- cinnamon – 1 stick;
- cloves – 2-3 buds;
- star anise – 1 star;
- vanilla sugar - to taste.
Pear in wine recipe
1. Pour wine into a saucepan or stewpan. Add sugar and spices. Mix. Bring the mixture to a boil over medium heat.
2. Peel the pears. Throw in the stem (tail) for the best aesthetic perception of the dessert. Cut off the lower part slightly so that the pears are stable when serving. Remove the seeds through the bottom (optional).
3. Place the pears in the bubbling wine. If the wine does not completely cover the pears, add water to the appropriate level. Wait until the water boils again, then reduce the heating power to a minimum so that the wine only simmers slightly, and cover the pan with a lid.
4. Marinate the pears in wine for 35-50 minutes. Spin for any 10 minutes and pour wine over the pears from the bottom of the pan.
The exact time depends on the density of the pulp: the denser the pear, the longer the cooking time takes. When the flesh is simply pierced with a toothpick, the dish is ready.
5. Remove the finished pears from the wine with a slotted spoon and place on a plate to cool.
6. Turn on the heating power to maximum. Remove cinnamon, cloves and star anise. Boil the wine until a thick syrup is obtained (up to 30 minutes).
7. Before serving, pour boiled wine over the pears. The dish goes well with chocolate syrup and ice cream.