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RED WINE POACHED PEARS

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If you don’t know this about me already you have probably been hiding in a hole. I absolutely love Red Wine. In fact UB40 stole their lyrics straight out of my heart. So how can a dessert involving red wine be anything but perfection? I mean really. These poached pears are incredible and they are perfect if you need a gluten free option. The spices infuse the pears with a warm note and the liquid reduces to a syrupy glaze. I usually serve them with some fresh mint and vanilla ice cream. You can also serve them warm and add a splash of orange liqueur. And if there are any leftovers (which I seriously doubt), you can add them into your salad the next day. Cheers, chin chin, L’chaim , salute’ xxx Chef MM

RED WINE POACHED PEARS

US (Imperial)

Print Ingredients 4 cups red wine ½ cup sugar 2 oranges - juice and zest 2 cinnamon sticks 4 cloves 8 firm ripe pears Mint leaves to garnish
Instructions Combine wine, sugar, orange juice and zest, cinnamon sticks and cloves in a saucepan. Bring to a boil. Reduce heat and simmer for a few minutes. While liquid is simmering, use a peeler to peel the pears. Leave the stem intact. Slice a small piece off the bottom of each pear so they will stand flat. Place the pears in the poaching liquid. Cover and simmer for 15-20 minutes, turning every 5 minutes so they cook evenly. Remove from the heat and cool completely. Once cool, refrigerate for at least 4 hours (preferably overnight). Remove pears from liquid and bring to room temperature. Place the liquid on the stove and reduce until it is thick and syrupy. Let the liquid cool to room temperature. Drizzle syrup over the pears before serving. Garnish with mint leaves. SERVES 8

EU (Metric)

Print Ingredients 4 cups red wine ½ cup sugar 2 oranges - juice and zest 2 cinnamon sticks 4 cloves 8 firm ripe pears Mint leaves to garnish
Instructions Combine wine, sugar, orange juice and zest, cinnamon sticks and cloves in a saucepan. Bring to a boil. Reduce heat and simmer for a few minutes. While liquid is simmering, use a peeler to peel the pears. Leave the stem intact. Slice a small piece off the bottom of each pear so they will stand flat. Place the pears in the poaching liquid. Cover and simmer for 15-20 minutes, turning every 5 minutes so they cook evenly. Remove from the heat and cool completely. Once cool, refrigerate for at least 4 hours (preferably overnight). Remove pears from liquid and bring to room temperature. Place the liquid on the stove and reduce until it is thick and syrupy. Let the liquid cool to room temperature. Drizzle syrup over the pears before serving. Garnish with mint leaves. SERVES 8

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