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Introduction
Poached pears have graced elegant dining tables since the 16th century, but this holiday-inspired version brings a modern, health-conscious twist to the classic dessert. Originating in wine-rich regions of Europe, the tradition of poaching fruit in wine has evolved into a beloved winter treat. This recipe pays homage to that heritage while incorporating the warmth of Christmas spices and the satisfying crunch of walnuts. Perfect for those seeking a lighter option amidst the season's rich fare, these poached pears offer a guilt-free way to indulge in the flavors of the holidays. The combination of wine-soaked fruit and spices not only delights the palate but fills the home with an irresistible aroma that embodies the spirit of Christmas.
Ingredients
• 4 medium-sized ripe but firm Bosc pears, peeled, halved, and cored
• 750ml bottle of full-bodied red wine (such as Merlot or Cabernet Sauvignon)
• 1 cup granulated sugar
• 2 cinnamon sticks
• 4 whole cloves
• 2 star anise pods
• 1 vanilla bean, split lengthwise
• Zest of 1 orange, removed in strips with a vegetable peeler
• 1 cup raw walnut halves
• 1/4 cup granulated sugar (for candying walnuts)
• 1 tablespoon unsalted butter
• 1/4 teaspoon fine sea salt
Step 1:
In a large saucepan or Dutch oven, combine the red wine, 1 cup of sugar, cinnamon sticks, cloves, star anise, vanilla bean, and orange zest. Bring to a simmer over medium heat, stirring until sugar dissolves.
Step 2:
Gently place the peeled, halved, and cored pears into the simmering wine mixture. Reduce heat to low and poach for 20-25 minutes, or until pears are tender when pierced with a knife.
Step 3:
Using a slotted spoon, carefully remove the pears from the liquid and set aside. Increase heat to medium-high and boil the remaining liquid for about 15 minutes, or until reduced by half and syrupy.
Step 4:
While the syrup reduces, prepare the candied walnuts. In a non-stick skillet over medium heat, melt 1 tablespoon of butter. Add 1/4 cup of sugar and stir until it begins to melt.
Step 5:
Add the walnuts to the skillet and stir continuously for 3-5 minutes, until the sugar caramelizes and coats the nuts. Sprinkle with sea salt and transfer to a parchment paper-lined plate to cool.
Step 6:
Once the wine syrup has reduced, remove from heat and let cool slightly. Remove the whole spices and orange zest with a slotted spoon.
Step 7:
To serve, place a pear half on each plate, drizzle with the spiced wine syrup, and garnish with candied walnuts.
Q: Can I make this recipe ahead of time?
A: Yes, you can poach the pears and prepare the syrup up to 2 days in advance. Reheat gently before serving.
Q: What type of pears work best for this recipe?
A: Firm, ripe Bosc pears are ideal, but Anjou or Bartlett pears can also be used. Avoid overly ripe or soft pears as they may fall apart during poaching.
Q: Is there a way to make this recipe alcohol-free?
A: Yes, you can substitute the wine with 3 cups of pomegranate juice and 1 cup of water for a non-alcoholic version.
• Choose firm, ripe pears for best results. Anjou or Bartlett pears can be substituted if Bosc are unavailable.
• For a non-alcoholic version, replace the wine with 3 cups of pomegranate juice and 1 cup of water.
• Honey can be used instead of granulated sugar for a more complex flavor profile.
• For a nut-free version, omit the candied walnuts and garnish with pomegranate seeds instead.
• This recipe contains alcohol and nuts. The alcohol may not completely cook off, so it may not be suitable for those avoiding alcohol.
• For the best flavor, use a wine that you would enjoy drinking on its own.
Serve the pears warm or at room temperature, drizzled with syrup and topped with candied walnuts. Optional: add a dollop of mascarpone or vanilla ice cream for extra indulgence.
Store leftover pears and syrup in an airtight container in the refrigerator for up to 3 days. Store candied walnuts separately in an airtight container at room temperature for up to 1 week.
Prepare the candied walnuts while the pears are poaching to maximize efficiency. The syrup can be made ahead of time and reheated gently before serving.
- Use a melon baller to easily remove the pear cores for a neat presentation.
- Don't overcook the pears; they should be tender but still hold their shape.
- For a more intense flavor, let the pears cool in the poaching liquid before reducing the syrup.
For a lighter version, use white wine instead of red. For a non-alcoholic option, substitute the wine with pomegranate juice and water.
Serve with the same wine used for poaching or a dessert wine like Sauternes. For a non-alcoholic pairing, try a spiced apple cider.
Best in fall and winter when pears are in season, but can be enjoyed year-round.
Contains tree nuts (walnuts). May contain traces of alcohol if not fully cooked off. Dairy-free and gluten-free.
