A beautiful whole poached pear sitting on a splash of red wine caramel, perhaps with a sliver of blue cheese alongside, makes the perfect light seasonal finish to an autumn meal. These poached pears will keep in their poaching liquid for up to a week, so you can make them when you have some time and refrigerate until needed. It is actually good to poach the pears at least a day ahead, as they will absorb the colour of the poaching liquid and turn a deep maroon colour. Choose pears that have the best shape and no blemishes for this dish.
Ingredients
- 6 large pears, peeled and cored
- 2 cups dry red wine
- 1 cup sugar
- 1 cinnamon stick
- 4 sprigs fresh basil
- 1 vanilla bean
- Blue cheese for garnish, optional
- 1 cup dry red wine
- 1 cup poaching liquid from pears
- 2 tablespoons water
- 1/2 cup sugar
Preparation
To poach the pears, place the red wine, water, sugar, cinnamon and basil in a saucepan. Slice vanilla bean in half lengthwise, scrape out seeds, then add seeds and husk to wine mixture. Bring to a simmer on medium heat.
Add pears and place a plate on top of them to hold them under the liquid. Continue simmering until pears are tender, about 20 min.
Remove the saucepan from the stove and allow pears to cool in poaching liquid. Cover and refrigerate until needed. When you are ready to serve, remove pears from liquid and strain, reserving poaching liquid. Discard spices.
To make the caramel, heat the red wine and poaching liquid in a saucepan on medium heat until simmering.
In a separate, heavy-bottomed saucepan, combine water and sugar. Boil on high heat, uncovered until the golden caramel stage is reached, 5 to 10 minutes. Add wine mixture and continue boiling, uncovered, until caramel is reduced to 1 cup, above 10 minutes. Strain.
To serve, drizzle each warmed plate with reduced caramel and top with a poached pear. Garnish with a small piece of blue cheese (optional).
