Wine-Poached Pears
A Sophisticated Western-Style Dessert Using Leftover Pears from Holiday Gatherings: Wine-Poached Pears
Do you have plenty of pears left over after the Chuseok (Korean Thanksgiving) ancestral rites? Instead of eating them plain, why not try this recipe for elegant ‘Wine-Poached Pears,’ a Western-style dessert. Made with simple ingredients, it offers a special taste and can be stored in the refrigerator for up to a week, making it highly practical. The delicate aroma of wine combined with the tender texture of pears creates an exquisite dessert, perfect for entertaining guests.
Ingredients- 2 Pears
- 2 cups Water
- 1 piece Cinnamon stick
- 15 whole Peppercorns
- 1 tsp Spaghetti seasoning powder
- 1/2 cup Sugar
- 2 cups Red wine
Cooking Instructions
Step 1
1. First, in a large pot, combine 2 cups of water, 15 whole peppercorns, 1/2 cup of sugar, and 1 cinnamon stick. Add the spaghetti seasoning powder as well. Bring this mixture to a gentle boil to allow the flavors to infuse.
Step 2
1. Next, we’ll thoroughly clean the pears. Start by sprinkling a little flour onto the pear skins and gently rubbing them. Then, pour a small amount of vinegar and gently scrub the skins again to clean them further. Rinse the pears 2-3 times under clean water and pat them completely dry with paper towels.
Step 3
3. Cut each prepared pear into 4 wedges. Then, carefully remove the core and seeds from the inner part of each wedge using a spoon or a knife.
Step 4
4. Now, let’s add a decorative touch to the pears. On the outer surface of each pear wedge, make thin, shallow cuts that resemble a bird’s claw. These decorative cuts will add a beautiful visual appeal as the pears cook.
Step 5
5. Carefully peel the skin off the pear wedges, leaving the ‘bird’s claw’ patterned sections intact. This will create a lovely visual contrast after poaching.
Step 6
6. Repeat the same process for the remaining pear wedges: remove the seeds and create the decorative skin pattern.
Step 7
7. Once the poaching liquid (from step 1) comes to a gentle boil, carefully pour in 2 cups of red wine. Allow this mixture to simmer for 20 minutes, letting the alcohol evaporate and the flavors deepen.
Step 8
8. This is what the poaching liquid and pears look like after 20 minutes of simmering. Notice how beautifully the color has started to infuse.
Step 9
9. Place the prepared pear wedges into the poaching liquid in the pot, ensuring they are fully submerged. This will help the flavors to penetrate evenly.
Step 10
10. Cover the pot with a lid and continue to simmer on low heat for another 20 to 25 minutes. Adjust the cooking time based on the size of the pears; larger pears will need about 25 minutes, while smaller ones will take around 20 minutes. Turn off the heat once the time is up.
Step 11
11. With the lid still on, let the pears sit undisturbed in the poaching liquid for a full day. This overnight steeping allows the deep flavor and color of the wine to fully permeate the pears, resulting in a truly delicious dessert. For storage, if the weather is cool, you can leave them on the balcony; if it’s warm, store them in the refrigerator.
Step 12
12. After a full day, the pears will have absorbed the rich wine aroma. Now it’s time to slice them for serving. Place a pear wedge on a cutting board and slice it lengthwise, making sure to keep the ‘bird’s claw’ pattern intact.
Step 13
14. Arrange the beautifully sliced wine-poached pears on a serving plate. Spoon some of the sweet, flavorful poaching liquid over them. This liquid is concentrated with pear and wine essence, and enjoying it alongside the pears enhances the overall taste experience.
Step 14
If you have any leftover poached pears, store them in a sterilized airtight container in the refrigerator. This will help keep them fresh for longer enjoyment.
