Emily in Paris who?
Poached pears in wine (or Poire à la Beaujolais) is a classic French dessert that will make for an elegant dessert to impress your guests over the festive period.
The fruit’s natural sweetness is enhanced by combining the peeled pears with wine and a bouquet of spices.
It’s the perfect after Christmas dinner treat and if you’d like to give it a try yourself here is a practical and delish recipe.
4 large pears (Bosc, Bartlett or Anjou are best)
4 black peppercorns
2 star anise pods
½ vanilla pod, cut lengthwise in half
1 cinnamon stick
1 lemon, peeled & juiced
1 orange, peeled & juiced
100 grams caster sugar
500 ml of fruity red wine (Cabernet or Merlot)
80ml Crème de Cassis
Peel the pears carefully, keeping the stem intact. Cut slightly off the bottom of the pear so they stand beautifully. Place into a saucepan which fits them nice & snug.
Add the wine, cassis, sugar, spices, citrus peel and juice & add enough water to cover the pears. Place a piece of parchment paper on top & simmer slowly until pears are tender & soft, about 15 minutes.
Carefully remove pears from the poaching wine & place onto a plate. Strain the liquid through a fine mesh sieve & return to the pot & simmer until the syrup reduces enough to coat the back of a wooden spoon.
To serve arrange pears onto a beautiful platter, drizzle over the delicious syrup & enjoy! We love to serve them with Vanilla infused crème fraiche & a fine grating of fresh orange zest.