Best 3 Burgundy Poached Pears Recipes
Indulge in the exquisite flavors of Burgundy poached pears, a classic French dessert that combines the natural sweetness of ripe pears with the elegance of red wine and aromatic spices. This delightful dish is surprisingly easy to make and can be enjoyed on various occasions. Whether you're looking for a sophisticated dessert to impress your guests or a cozy treat to warm up your evenings, these Burgundy poached pears will surely satisfy your cravings. With three tempting variations – traditional Burgundy poached pears, pears poached in red wine with vanilla, and pears poached in red wine with cinnamon and star anise – this article offers a range of culinary experiences to suit different preferences. From the deep burgundy color of the pears to the rich, complex flavors infused by the wine and spices, each recipe promises an unforgettable taste sensation.
Here are our top 3 tried and tested recipes!
BURGUNDY-POACHED PEARS
Steps:
- Carefully peel the pears, leaving the stems intact.
- In a deep saucepan, bring the wine to a boil with the sugar, cinnamon, vanilla bean and lemon zest. Reduce the heat so that the mixture is simmering slowly and add the pears. Poach them until they are tender, about 25-35 minutes.
- Remove from heat and let the pears remain in the liquid until serving time. To serve, decorate the top of each pear with a mint leaf and serve with a spoonful of the poaching wine.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 43 grams
BURGUNDY POACHED PEARS
Make and share this Burgundy Poached Pears recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel pears and remove core from bottom end, leaving stem intact.
- If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat.
- Brush pears with orange juice to prevent browning.
- Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil.
- Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally.
- Remove pears from pan, reserving 1 cup poaching liquid.
- Reserve remaining liquid.
- Discard orange slices and cinnamon sticks.
- Place each pear on a dessert plate.
- Top each pear with 2 tablespoons reserved poaching liquid.
- Garnish with orange rind curls and mint sprigs.
- The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.
BURGUNDY POACHED PEARS
Categories Pear
Number Of Ingredients 7
Steps:
- Combine all ingredients in stockpot. Weigh down pears with a plate. Heat up slowly til just barely simmering. Cook till for tender.
Tips:
- Choose ripe but firm pears. Overripe pears will break down too easily during poaching.
- Use a variety of pears. This will give your dish a more complex flavor and texture.
- Poach the pears in a flavorful liquid. This could include wine, cider, juice, or even water with spices.
- Simmer the pears gently. Do not bring the liquid to a boil, as this will toughen the pears.
- Poach the pears until they are tender but still hold their shape. This will usually take about 15-20 minutes.
- Serve the pears warm or cold. They can be enjoyed on their own, or with ice cream, yogurt, or cake.
Conclusion:
Burgundy poached pears are a classic French dessert that is easy to make and always impressive. The pears are poached in a flavorful liquid, usually red wine, until they are tender and juicy. They can be served warm or cold, and they are a delicious way to end a meal.
There are many different variations on this recipe, so you can experiment to find the one that you like best. You can use different types of pears, different types of wine, and different spices. You can also add other ingredients to the poaching liquid, such as sugar, honey, or vanilla extract. No matter how you make them, burgundy poached pears are sure to be a hit.
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