Red Wine Poached Pears

2019-03-11
  • Yield : 6 servings
  • Prep Time : 40m
  • Ready In : 40m
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Nutritional Info

This information is per serving.

  • Calories

    203 calorie
  • Fat

    0 grams
  • Saturated Fat

    0 grams
  • Cholesterol

    0 milligrams
  • Sodium

    10 milligrams
  • Carbohydrate

    42 grams
  • Fiber

    6 grams
  • Protein

    1 grams
  • Sugar

    30 grams

Ingredients

  • 1 lemon
  • 1 orange
  • 1 bottle red wine (recommended: Shiraz/Syrah or Zinfandel)
  • 8 cups water
  • 1/2 cup honey
  • 1 (1-inch) piece fresh ginger, sliced
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon cloves
  • 4 cardamom seeds
  • 2 star anise
  • 1 bay leaf
  • 6 Bartlett pears, peeled
  • Creamy Pistachio Nut Filling, recipe follows
  • 1 1/2 cups mascarpone cheese
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup pistachios, coarsely chopped

Method

Step 1

Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.

Step 2

Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.

Step 3

Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.

Step 4

Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.

Step 5

In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.

Step 6

Use immediately or refrigerate and return to room temperature before filling the pears.

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