Equipment
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 376 kcal
- Protein
- 3 g
- Carbohydrates
- 60 g
- Fat
- 3 g
- Fiber
- 7 g
- Sugar
- 44 g
- Sodium
- 12 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 573 mg
- Calcium
- 62 mg
- Iron
- 1.6 mg
- Magnesium
- 50 mg
- Phosphorus
- 96 mg
- Zinc
- 0.7 mg
- Vitamin A
- 2 mcg
- Vitamin C
- 32 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.18 mg
- Niacin
- 0.9 mg
- Folate
- 17 mcg
- Water
- 270 g
- Alcohol
- 15 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
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.
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.
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.
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.
Troubleshooting
Pears are mushy and falling apart
Cause: Overcooking or using pears that were too ripe
Fix: Cannot be fixed; puree into a sauce instead.
Prevention: Use firm pears and check for translucency starting at 10 minutes.
Pears are brown or spotted before cooking
Cause: Oxidation due to delayed immersion in lemon water
Fix: The poaching wine will likely mask minor surface browning.
Prevention: Peel and core one pear at a time and drop immediately into the acidulated water.
Cultural Context
Poached pears are a classic French dessert, often enjoyed during autumn and winter. This preparation, featuring red wine and cassis, is a sophisticated take on a traditional dish, highlighting the rich flavors of seasonal fruits and fine liqueurs.
