This recipe has been featured in the Lake Minnetonka Magazine.
When I first had a Poached Pear, it was in a little bed and breakfast in Freeport, Maine, run by the sweetest and kindest older couple. They were always welcoming when it came time for the guests to have breakfast. My mouth was filled with warm spices, and a fantastic wine syrup drizzled over the pear. Naturally, I had to create my own recipe!
My recipe has everything you could ever want in a fall dish, spices that demand the attention of fall. From cinnamon to cloves and star anise, the wine will gain a fantastic warmth. The brown sugar also adds hints of molasses and sweetness without overpowering the wine's natural beauty.
When creating this recipe, I experimented with different spices and looked at several other cooking times to find the perfect balance between flavor and texture. It's a delicate balance, but one my recipe has discovered. You see, cook it too long and you'll end up with a pear that'll fall apart and your wine ruined. Too little cooking time and the rich wine and spice aromatics won't make it into the Pear, and you'll never get the rich red color you want.
Even if you or your family are picky eaters, this Poached Pear Recipe has the power to change that. It has something for everyone, warm spices, a wine sauce, and fruit. Each element works together, and no one flavor overpowers another. That is what cooking is all about. A cook is a conductor in an orchestra bringing together a symphony of flavors.
Served warm, these poached pears will cut like a knife through butter if cooked properly. Finished with wine syrup, the pear will melt in your mouth with its sweetness and warmth.
Not only does it taste good, but it is a true statement piece. The warm ruby red color comes from the color of the wine you choose; even better is the deep red of the syrup.
We talked with our wine sommelier to help us choose the best wine to add color and taste. We decided to go with Martinez Ruby Porto. Crafted in Portugal, this wine has hints of berries and cherries that add a nice fresh tone to the Pear.
"The Flying Chef"
Wine Pairing: Martinez Ruby Porto
Yield: ~4 Servings
Prep Time: ~15 Minutes Inactive Time: ~35 Hours Total Time: ~50 Minutes
1. 4 Pears
2. 1 Bottle of Red Wine
3. 1/2 Cup (150g) Firmly Packed Brown Sugar
4. 4 Whole Cloves
5. 3 Star Anise
5. 2 Cinnamon Sticks
6. 2 Bay Leaves
7. 1 tsp Vanilla Paste
1. Peel the pears with a vegetable peeler or sharp knife and cut off the bottom.
2. In a heavy-bottomed stock pot, place the pears at the bottom and completely covered in red wine. If the pears aren’t entirely covered, add a touch of water.
3. Add the remaining ingredients and simmer gently for 25 minutes. The pears should
have a deep red color and be just soft enough to poke a knife through and come out easily.
4. After the pears are soft, take half of the wine and pour into a small saucepan and boil until a syrup consistency is reached. Leave the pears in the remaining wine to cool.
5. To plate, place the pear at the center of a small plate and spoon the syrup at the base of the pear.
Recipe By: Chef Olson Thewoodenspoonchefs.com
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