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REC: Poached Pears in Red Wine Sauce

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8089 posts
Joined: Dec 14, 2005


Posted to Thread #4419 at 3:48 pm on Nov 10, 2006

I love to serve these for Christmas because they're not too heavy and very showy. Without the cream, they're a great dessert for a vegan menu.


From Bon Appetit, 12/94. Serves 8.

3 cups dry red wine
1 cup orange juice
2/3 cup sugar
1/3 cup fresh lemon juice
2 cinnamon sticks

8 Bosc pears

1 cup chilled whipping cream
2 tbs. sugar
2 tbs. Cognac

Combine the wine, orange juice, sugar, lemon juice and cinnamon sticks in a Dutch oven (or divide between 2 large saucepans). Bring to boil and stir until sugar dissolves. Remove from heat.

Peel pears, leaving stems intact. Cut small slice off bottom of each pear so it will stand upright when served. Arrange pears on their sides in pot. Cover and simmer gently until pears are tender but still hold their shape, turning once, about 15 minutes per side. With slotted spoon, remove to a dish, standing them upright.

Boil cooking liquid until thick and reduced to ½ cup, about 9 minutes. Strain into small bowl. Cover and chill sauce and pears separately until cold, at least 2 hours or up to 1 day.

Beat cream until soft peaks form. Add cognac and sugar and beat until stiff peaks form. Spoon into pastry bag fitted with star tip.

Transfer pears to plates in upright position. Spoon red wine sauce over. Pipe whipped cream around pears.

NOTE: I like to add a few strips of orange zest to the poaching liquid along with the juice called for. I’ve never bothered with the pastry bag, and I’ve served it with crème frâiche instead of the whipped cream.

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