Emily in Paris who?
Poached pears in wine (or Poire à la Beaujolais) is a classic French dessert that will make for an elegant dessert to impress your guests over the festive period.
The fruit’s natural sweetness is enhanced by combining the peeled pears with wine and a bouquet of spices.
It’s the perfect after Christmas dinner treat, and if you’d like to give it a try yourself here is a practical and delish recipe.
Ingredients:
- 4 large pears
- 4 black peppercorns
- 2 star anise pods
- ½ vanilla pod, cut lengthwise in half
- 1 cinnamon stick
- 1 lemon, peeled & juiced
- 1 orange, peeled & juiced
- 100 grams caster sugar
- 500 ml of fruity red wine (Cabernet or Merlot)
- 80ml Crème de Cassis
Method:
1. Peel the pears carefully, keeping the stem intact. Cut slightly off the bottom of the pear so they stand beautifully. Place into a saucepan.
2. Add the wine, cassis, sugar, spices, citrus peel and juice and add enough water to cover the pears. Place a piece of parchment paper on top and simmer slowly until pears are tender & soft, about 15 minutes.
3. Carefully remove pears from the poaching wine and place onto a plate. Strain the liquid through a fine mesh sieve and return to the pot and simmer until the syrup reduces enough to coat the back of a wooden spoon.
4. To serve arrange pears onto a beautiful platter, drizzle over the delicious syrup, and some vanilla infused crème fraiche and a fine grating of fresh orange zest.
