Pears Poached in Red Wine

Poires au Vin Rouge is a terrific way of preparing autumn pears, and fills the
house with a marvellous scent of wine and spices. The juice makes a wonderful
spicy punch -just add a little cognac!

Servings: 6

Author:

Course:

Desserts [/dishes/desserts/]

Cuisine:

French [/cuisines/french/]

🧂 Ingredients

1 bottle red Burgundy
4 cloves
2 blades of mace
3 1/2 oz unrefined caster sugar
6 pears

Instructions

1 Place the red wine, cloves, mace and caster sugar in a saucepan (large enough
also to accommodate the pears) and gently bring to a simmer.
2 Peel the pears, carefully keeping their beautiful shape and the stem on. Add the
pears to the wine and simmer for 30 minutes, turning the pears to ensure even
cooking and staining from the red wine.
3 Leave the pears to cool in the wine and then serve at room temperature. The
pears can be served on their own or in a soup bowl with a ladleful of the red
wine.

Pears Poached in Red Wine

Course:

Cuisine:

🧂 Ingredients

Instructions

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