Oven-Poached Pears With Red Wine
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups full-bodied red wine, such as a California cabernet or an Italian Barolo
- 2cups water
- 1cup sugar
- 1cinnamon stick
- 6cloves
- 3thick slices of lemon
- 8firm Comice or russet (Bosc) pears
Nutritional analysis per serving (8 servings)
260 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 57 grams carbohydrates; 7 grams dietary fiber; 44 grams sugars; 1 gram protein; 8 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the wine, water, sugar, cinnamon stick, cloves and lemon slices in a saucepan. Bring to a boil and simmer, uncovered, until the mixture is reduced to approximately 4 cups liquid. Set aside until ready to use.
- Step 2
Preheat the oven to 350 degrees. Peel the pears but leave the stems on. Place the pears upright in a baking dish just large enough to hold them comfortably. Bring the wine mixture to a boil again and pour it over the pears (it will not cover them completely). Bake for 1 hour, basting every 15 minutes. The pears should darken to a rich mahogany color as they cook.
- Step 3
When the pears are done (still firm but easily pierced with a fork), remove them from the oven. The liquid in the baking dish should be syr-upy. If it is not, transfer it to a saucepan and cook on the stove over a high heat until there are approximately 2 cups of syrup.
- Step 4
Place the pears in compote or similar dishes and cover with syrup. The pears may be served with a ricotta cream sauce (see following recipe).
Private Notes
Comments
So I have 4 cups of liquid and sundry ingredients . And I reduce to 4 cups?
So I have 4 cups of liquid and sundry ingredients . And I reduce to 4 cups?
These were absolutely delicious! We had a dinner guest who is gluten intolerant and I was looking for a recipe that would be fresh and delish AND gluten free. This one was the perfect find. Before adding the wine mixture to the pears I removed the lemon peel and strained out the cinnamon and cloves. I served with a dollop of freshly whipped, lightly sweetened cream drizzled with the "syrup", which I had reduced after removing the pears from the pan. Will definitely make again!