Pears poached in sweet and spicy red wine, I like to serve these poached pears as a side to venison or pork, delicious as dessert too!
This is a comforting dessert for cold Winter nights, because, as a bonus, you get to drink this delicious warm and spiced wine as a toddy/grog.
These pears can also be served as a side for venison, they pair very well with deer sirloin or tenderloin.
As for the wine, choose a wine that you would enjoy drinking, no need to spend too much, choose a rather fruity and light wine, I always use an Italian wine called “Dolcetto”.
I served these pears as a side to my « Deer Sirloin and its Sides » recipe, click here for my recipe.
6 pears, peeled
1 lemon bio, zests and filtered juice
25 oz. (750 ml) red wine
1/2 cup (120 ml) water
1/2 cup (100 g.) sugar
1 stick cinnamon
1 vanilla pod, split in the middle
2 stars anise
Into a medium saucepan, add the wine, water, sugar and spices, bring to boil, then lower the heat
Arrange pears into the saucepan, cook on medium/low for about 25 minutes, turn over the pears from time to time if needed
After 25 minutes, take the pears out and set aside
Bring the syrup back to boil and cook away until reduced of a third
Pour the syrup on pears, let cool and store in the fridge until serving time
Once cooked, there won’t be any alcohol left in the wine
If I serve these pears as a dessert, I serve them fresh but if I serve them as a side, I serve them at room temperature
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