Red Wine Poached Pears

It’s the most wonderful time of the year — Autumn, and nothing says Autumn like pears and apples, am I right? I cherish memories of living in the country and going fruit picking with the seasons. Apple and pear season was second best to berry season, in my eyes.

The method used to prepare these pears is very similar to cooking, but at much lower temps and using a dehydrator. The sauce will reduce a little as they poach, but then, when you remove the pears and let the poaching liquid reduce further, that’s when some magic occurs. The resulting syrup is concentrated, spiced red wine liquid gold!

As you can see, I served the poached pears with vanilla ice cream and some red wine syrup, but you could also chop the pears up and serve with yogurt and maple oat granola crumbled on top. NOM! Maybe even a Christmas morning situation? Nah, I’m being cray… or am I ?

Red Wine Poached Pears

6 local pears ( in England; conference or concord )
1 bottle red wine
⅓ cup maple syrup or honey
3 whole star anise
5 cardamom pods, bashed
10 black peppercorns
1 vanilla pod, opened
1 – 2 cinnamon quills

Method

• Whisk together all ingredients ( except pears ) in a large mixing bowl, but one that can fit inside your dehydrator. Alternatively, you can do this on low heat over your hob.

 

• Peel the pears and add them into the liquid. Place a piece of greaseproof paper on top of the pears so they are submerged in liquid. Otherwise, you’ll just need to turn them as they poach every 2-4 hours to keep an even colour.  They will poach about 12 hours in total or until you’re happy with the colour on the pears.

 

• Once finished, remove the pears from the liquid and allow to cool completely before storing in the fridge in an airtight container. If you seal the lid before they are cool the pears will change colour and it’s not pleasant.

 

• Allow the poaching liquid to reduce in the bowl by ½ – ¾ or until it’s a loose syrup. Allow to cool and then store in a jar in the fridge.

 

• The pears will keep 5 days and the syrup about 2 weeks, maybe a little more.

 

• When ready, slice the pears down the middle and remove the core with a melon baller. Serve with your choice of ice cream and some candied nuts.