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The Poire à la Beaujolaise or pear in wine is a traditional dessert of the wine-growing region of Beaujolais, and belonging to the cuisine of Burgundy and Lyon.
This dessert with old connotations, somewhat out of fashion has undergone considerable evolution. In the early 19th century, a recipe already existed, known as "housewife pear compote". The pears were cooked in a pan with red wine, sugar, a piece of cinnamon and cloves. Once they were cooked, the pears developed wrinkles, thus the name "bonne femme" ("old wife").
Any leftover red/white wine or simple syrup can be cleverly use to poach unripe pears which is not pleasant to consume by its own. Very simple to prepare, cool it down and refrigerate it for up to 5days in the poaching liquid. Best to consume after the next day to experience the full flavor of wine penetrating those pears..yum!
DELICIOUS POACHED PEARS IN RED WINE | HOW TO POACH PEARS | kitchenaffair9 #redwine #dessert #yummy
Ingredients:
- Bosc pear x4 no
- red wine x750ml
- Ribena cordial x250ml
- granulated sugar x120 gm
- vanilla pod x1 no
- star anise x2 no
- cinnamon stick x1 no
- cloves x6 no
- zest of half lemon
- pistachio nut x20 gm (optional)
Note: could use other types of pear available in the market as long as the shape could retain after poached. Enjoy!
This “easy-no-mess” recipe could allow you to prepare this dish effortlessly.
Recipes are broken down into simple visuals making them as easy to follow as possible.
Do follow your wish to tweak this recipe to suit your dietary requirements or preferences.
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