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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.
Description
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.
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.
