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Classic Red Wine Poached Pears | Tender & Spiced
(0)
45 min
Under an hour
Knuspr-Küche
Zarte Birnen sanft pochiert in einem aromatischen Sud aus Rotwein, Orangensaft, Zimt, Nelken und echter Bourbon-Vanille. Ein traditioneller deutscher Dessert-Klassiker für goldene Herbsttage.
Ingredients
Preparation method
Preparation
Carefully peel the pears, leaving the stem intact for a nice appearance. Cut a small flat slice off the bottom so the pears can stand upright later. Split the vanilla pod lengthways with a sharp knife and scrape out the seeds.
Cooking & poaching
Place the red wine, orange juice, sugar, cinnamon sticks, cloves, vanilla seeds, and scraped vanilla pod into a suitable pot and bring to a boil until the sugar has completely dissolved.
Place the pears upright next to each other in the hot spiced liquid. Reduce the heat and gently simmer the pears over low heat for about 25 to 30 minutes until soft yet still holding their shape. Baste regularly with the red wine liquid in between.
Chef's tip
To ensure the pears get an even deep red color, continuously spoon the liquid over the fruit during poaching or place a neatly cut piece of baking paper directly onto the pears in the pot.
Firm pear varieties such as Conference, Abate Fetel, or Bartlett (Williams) work best, as they hold their shape during cooking and stay wonderfully juicy.
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