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Classic Red Wine Pears | With Fine Bourbon Vanilla Sauce
(0)
40 min
Under an hour
Knuspr-Küche
Ein zeitloser Klassiker der traditionellen deutschen Herbstküche: Zarte Birnen werden in einem würzigen Sud aus trockenem Rotwein, Zimt und Sternanis sanft pochiert. Serviert auf einer samtigen, selbstgemachten Bourbon-Vanillesoße entsteht ein unvergleichliches Zusammenspiel aus feiner Würze, herber Frucht und cremig-süßer Eleganz.
Ingredients
Preparation method
Preparing & poaching the pears
Wash the lemon in hot water, rub dry, and thinly peel off two wide strips of zest with a vegetable peeler. Squeeze the juice from the lemon.
Carefully peel the pears, making sure to leave the stem intact. Cut a thin slice off the bottom so the pears can stand upright later. Immediately drizzle the pears with a little lemon juice to prevent them from oxidizing.
Bring the red wine to a boil with 80 g sugar, cinnamon stick, star anise, lemon zest strips, and the remaining lemon juice in a suitable, not too wide saucepan until the sugar has completely dissolved.
Chef's tip
Non-alcoholic alternative: If you prefer not to use alcohol, replace the red wine 1:1 with unsweetened red grape juice or sour cherry juice and slightly reduce the amount of sugar in the poaching liquid.
Perfect to make ahead: The red wine pears taste even more intense if left to steep overnight in the cold liquid, taking on a deep, uniform ruby-red color.
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