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DescriptionPere Martine al Vino Rosso - Pears Poached in Red Wine is one of the most elegant and light desserts I can think of. Served whole, halved or sliced, these pears delight family and guests. Bosc and D’Anjou are the pears most often recommended for poaching, but Bartletts, red d’Anjou and Comice are my favorites. Select firm, unblemished and slightly under ripe fruit. Pay special attention to the stems of the fruit you buy; look for nicely formed ones, and be certain they are firmly attached.
Ingredients At a Glance:- 4 pears
- 1 bottle red wine, such as Sagrantino or Barolo
- 1 cup water
- 1 cup granulated sugar
- 1 6 inch cinnamon stick
- 1 vanilla bean, split, seeds scraped into poaching liquid
- 2 star anise
- 1 lemon for acidulated water to use while peeling pears
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Related recipe: Crema d'Inghliterra Poached Pears and Cream D'Inghliterra are really a cook's best friend. The pears can be made up to 2 days ahead and the crema up to 3 days ahead. Perfect if you are planning a dinner party! A general note about poaching pears or any fruit; the poaching liquid can be anything you like - white wine, red wine, Port or fruit juice, but it will always be sweetened with sugar. In fact, fruit is often poached in simple syrup alone. The poaching liquid itself can be flavored with vanilla bean, citrus zest, cinnamon sticks, cloves, allspice, star anise or other spices. Handle the pears with care - they can be slippery! Buon appetito!
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