Equipment
Medium saucepan
Paring knife
Mixing bowl
Vegetable peeler
Ingredients
5 servings
Poaching Liquid
- 720 ml red wine
- 114 g honey
- 60 ml crème de cassis
- 1 vanilla bean, split lengthwise
- 1 cinnamon stick
- 60 g raisins
Fruit and Garnish
- 22 ml lemon juice
- 4 pears, firm but ripe
- 30 g almonds, lightly toasted and slivered
Nutrition (per serving)
376
Calories
3g
Protein
60g
Carbs
3g
Fat
7g
Fiber
44g
Sugar
12mg
Sodium
Method
01
Combine red wine, honey, and crème de cassis in a medium saucepan. Scrape vanilla seeds into the pot and add the pods, cinnamon stick, and raisins. Bring to a boil (100°C/212°F), then reduce heat and simmer covered for 5 minutes.
5m
02
Fill a bowl with water and add lemon juice. Peel, quarter, and core the pears, placing them immediately into the lemon water to prevent browning.
03
Drain the pears and transfer them to the simmering wine mixture. Return to a simmer (approx 90°C/194°F), cover, and cook for 10 to 15 minutes.
15mLook for: Pears appear slightly translucent and have taken on the color of the wine.
04
Remove the cinnamon stick from the liquid. Stir in the toasted almonds and serve the pears warm or chilled.
Chef's Notes
- For the most vibrant color and flavor, choose firm but ripe pears. Bosc or Anjou varieties work exceptionally well as they hold their shape during poaching.
- Ensure the vanilla bean is split lengthwise and the seeds scraped out to maximize its aromatic contribution to the poaching liquid.
- Don't overcrowd the saucepan when poaching the pears; they should be mostly submerged in the liquid for even cooking and coloring.
- The poaching liquid can be strained and reduced further to create a syrupy sauce to drizzle over the pears for an extra touch of richness.
Storage
Refrigerator: 3 days — Store in poaching liquid to keep pears moist.
Reheating: Warm gently in a saucepan over medium-low heat.
