La Poire Pochée Au Vin Rouge Recipe
Recipe information
Make La Poire Pochée Au Vin Rouge in just 1h . Mulling spice & burgundy-poached pear.
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Ingredients
Pears and Cooking Liquid
Preparation and Cooking
1. Prepare the Poaching Liquid
In a large saucepan, combine the red wine, granulated sugar, cinnamon stick, star anise, cloves, and the split vanilla bean. Squeeze the juice of the lemon into the mixture and add the lemon half to the pot.
2. Heat the Mixture
Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar has dissolved. Reduce the heat to low and let the spices infuse for about 10 minutes.
3. Prepare the Pears
While the poaching liquid is simmering, peel the pears, leaving the stems intact. If desired, you can slice a small piece off the bottom of each pear to help them stand upright in the pot.
4. Poach the Pears
Carefully place the pears into the simmering poaching liquid. Cover the pot and let the pears poach for about 25-30 minutes, or until they are tender but still hold their shape.
5. Cool and Serve
Once cooked, remove the pears from the poaching liquid and allow to cool. The poaching liquid can be strained and reduced if you prefer a thicker sauce. Serve the pears warm or chilled, drizzled with the reduced poaching liquid.
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