Equipment
Small saucepan
or Small deep pan
Fruit peeler
Serving bowl
Ingredients
1 serving
Poaching Liquid
- 200 ml red wine
- 50 g brown sugar
- 2 star anise
Main and Garnish
- 1 pear, peeled
- 45 g greek yogurt, chilled
Nutrition (per serving)
503
Calories
5g
Protein
84g
Carbs
1g
Fat
6g
Fiber
67g
Sugar
41mg
Sodium
Method
01
Combine the red wine, brown sugar, and star anise in a small saucepan.
02
Heat the wine mixture over medium heat until it reaches a gentle simmer at approximately 85°C (185°F).
Look for: Small bubbles breaking the surface regularly.
03
Place the peeled pear into the simmering liquid and poach for 10 minutes, turning occasionally to ensure even coloring.
10mFeel: The pear should be easily pierced with a knife but not falling apart.
04
Transfer the pear to a serving bowl, pour the poaching liquid over it, and serve with the chilled Greek yogurt.
Chef's Notes
- For a deeper color, use a full-bodied red wine like Merlot or Cabernet Sauvignon. Avoid overly tannic wines as they can make the pears bitter.
- Ensure the pears are firm but ripe. Overripe pears will disintegrate during poaching.
- Allowing the poached pears to cool completely in the poaching liquid will deepen their flavor and color.
- For an extra touch, you can reduce the poaching liquid further after removing the pears to create a syrupy sauce to drizzle over the fruit and yogurt.
Storage
Refrigerator: 48 hours — Store in the poaching liquid to maintain color and moisture.
Reheating: Gently warm the pear and liquid in a saucepan over low heat.
