Pears are one of my favourite fruits. I love to let them sit on the counter, patiently waiting for them to ripen to that wonderful yellow colour that tells me they're perfect for eating out of hand. Of course I like cooking with them as well. They make great crumbles and pies, and amazing trifle!
I've made poached pears quite a few times but never with red wine so this was a new twist for me. The pears turned out great and the syrup even better. Woops! Forgot to post the recipe. Here you go Chris! Enjoy...
Poached Pears in Red Wine
1 cup sugar
2 cups red wine
1 orange, juice and zest
6 pears, peeled and cored.
1 tsp vanilla extract or 1/2 vanilla bean (cut length wise)
1 4 inch sprig of rosemary
12 peppercorns
½ cup chopped nuts
4 oz mascarpone cheese
1 oz blue cheese
2 tbsp sugar
- Add the sugar, wine, orange juice and zest into a medium size pot and bring to a boil.
- Peel the pears from the bottom to the top, leaving the stem on. Remove the core from the blossom end with a melon baller or apple corer, leaving the pear in tact.
- Add peeled and cored pears to the poaching liquid along with the vanilla, rosemary and peppercorns. Simmer very slowly with a piece of parchment paper over top of the pears, so that no oxidization occurs, for 20 minutes or until tender and soft to touch.
- Take off the heat, and let sit for another 10 – 15 minutes before removing pears.
- Remove the pears from the wine and reduce it to make about 1 cup of syrup.
- Cream the mascarpone and sugar together with a spoon until it is spreadable. Add the blue cheese and blend in. Toast the mixed nuts and add them to the cheese mixture.
- Once the pears have cooled, stuff them with the cheese mixture. Serve them with the red wine reduction.
