Zutaten für Spiced Wine Poached Pears
- 1 cup water (for poaching)
- 1 cup granulated sugar
- Star Anise
- Whole Cloves
- 1 cinnamon stick
- Red Wine
- Port Wine
- Crystallized Ginger
- Orange, Zest Of
- Bosc Pears
- 2 tablespoons lemon juice
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Zubereitung von Spiced Wine Poached Pears
- Peel 4 ripe but firm pears. Place them in a medium bowl with 2 tablespoons of lemon juice and enough water to cover, preventing browning.
- In a large, heavy-bottomed saucepan, combine 1 cup of water, 1 cup of granulated sugar, 2 star anise, 4 whole cloves, and 1 cinnamon stick.
- Over medium heat, stir the sugar mixture until the sugar completely dissolves.
- Add 1 cup of dry red wine, 1/2 cup of ruby port, 1 inch piece of fresh ginger (finely grated), and 2/3 of the zest of 1 orange.
- Stir well to combine all ingredients.
- Bring the mixture to a gentle simmer over medium-low heat.
- Carefully add the pears to the simmering liquid.
- Place the lid slightly ajar on the pot to allow steam to escape. Simmer gently until the pears are tender when pierced with a toothpick (approximately 25-30 minutes). Turn pears occasionally to ensure even cooking.
- Remove the pears from the poaching liquid using a slotted spoon. Transfer them to a plate, cover with plastic wrap, and refrigerate for at least 2 hours to allow the flavors to meld.
- Strain the cooking liquid through a fine-mesh sieve to remove the spices and zest. Return the strained liquid to the saucepan.
- (Optional) If not serving immediately, refrigerate the sauce for up to 1-2 days.
- To reduce the sauce (optional), simmer over medium-low heat until it reaches your desired consistency. Taste and adjust sweetness by adding more sugar if needed.
- Serve each poached pear drizzled with the spiced wine sauce. Garnish with the remaining orange zest, a sprig of fresh mint, and/or a few dark chocolate shavings.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
197g
Fat
0g
Carbs
22g
