Poached Pear in Red Wine


Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Refrigeration time: 2 hours

4 organic Bartlett pears, ripe but firm with tails on
3 cups (60 cl) red wine (Cabernet Sauvignon or Merlot)
300 g sugar
4 star anise and 4 cinnamon sticks
1 vanilla pod
4 cloves
¼ cup (7 cl) cold water
2 teaspoons cornstarch

Mint leaves, edible flowers and confectioner’s sugar

Poached Pear in Red Wine


Use a large cooking pot with a lid, big enough to hold the 4 pears stand up. Pour the wine, sugar, star anise, cinnamon, vanilla and cloves. Bring to a boil. Meanwhile, peel the pears with a peeler from the top to the bottom, taking care of keeping the tails. It shall be helpful to eat it. Cut the bottom of each pear to allow them to stand up. Place the pears in the pot. Cover and let it simmer for about 20 minutes, regarding the ripeness of the fruits. Check the doneness; it should be tender when pierced with a skewer. Hold the pear by the tail and secure the bottom with a spatula and put them in a dish which could hold the pears and the sauce. Dilute the cornstarch in the water and add to the wine sauce. Whisk until thickened. Pour in the dish with the pears and refrigerate for at least 2 hours.

Before to serve slice each pear with a sharp knife from the top to the bottom leaving a gap of 1’’ (2.5cm). Pour some sauce in the bottom of a dessert plate. Arrange the pear like a fan. Place one cinnamon stick and star anise per plate Dollop with the sauce. Decorate with mint leaves and edible flowers. Sprinkle with confectioner’s sugar.

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