Red Wine Poached Pears with a Clear Method

For Red Wine Poached Pears with a Clear Method, the counter starts with pears that are ripe but still firm, Bottle Red Wine of choice pinot noir, and g Sugar. Portion it for 10 people.

Count on 10 minutes of prep, 2 hours of cooking, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1-10 pears that are ripe but still firm, I prefer D’anjou, bartlett, or comice
• 1 Bottle Red Wine of choice pinot noir, malbec, chianti, whatever you have
• 175 g Sugar
• 3 cups Water
• ½ Vanilla bean spent or freshly split and scraped
• 30 g Lemon Juice

How the cooking goes

1. Combine wine, sugar, water, vanilla bean and lemon juice in a pot that it is deep enough to hold all the pears but doesn’t have too wide of a base. You want the liquid to cover the pears.
2. Warm it until it boils, stirring now and then. You can do this ahead of time, cool and reheat the liquid to a simmer if desired.
3. Peel and core pears using a melon baller or rounded teaspoon.
4. Set pears in warmed poaching liquid and simmer, uncovered, until tender, approximately 1-2 hours. The time will depend on the ripeness of your pears.
5. To test for doneness, slide a paring knife or a cake tester into the stem end of the pear. It should glide easily through and pull out will no resistance.
6. Remove pears from poaching liquid and cool liquid and pears separately.
7. Once cool, store pears in poaching liquid. They are delightful and ready to serve immediately, but it will take 2-4 days for the red to reach the core of the pear. The longer they sit, the redder they get!

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from No-bake sweets, open Tropical Trifle after Supper and Red Wine Poached Pear Dessert after Supper.