Red Wine Poached Pears
Ingredients
For the red wine poached pears
- 1.2 kg / 2.5 pounds pears don't use super ripe pears or they will disintegrate
- 1 bottle of Carmenere Merlot or Cabernet Sauvignon (750ml)
- Zest and juice from 1 orange
- Zest and juice from 1 lemon
- 200 g sugar
- 1 star anise
- 8 cloves
- 2 cinnamon sticks
- 1 vanilla pod or 1 tsp vanilla bean paste or 1 1/2 tsp vanilla extract or 1 tsp vanilla essence
For the whipped mascarpone cream
- 100 g mascarpone cheese *you can omit this and only make whipped cream
- 200 g whipping cream cold
- 3 tbsp icing sugar sifted *use only 2 tbsp if making whipped cream
For the almonds
- 80 g almonds toasted and chopped
Instructions
For the pears
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Peel the pears keeping the stalks on.
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Cut them in half lengthwise and remove the core using a melon baller or a metal measuring spoon. Also remove the bottom where the fibers are. For further reference watch the video above. Alternatively you could cook them whole or not remove the core if you prefer.
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Put your pears in the pot together with the zests and spices, orange juice, lemon juice and wine. Top up with water to make sure the pears are covered.
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Place a lid on the pot and slowly simmer them until you can easily go through them with a knife (15-30min depending on the ripeness of the pears). Remove them from the pot.
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Strain the poaching liquid and discard the flavourings. If you want to make the pears go intensely purple then wait for the liquid to cool down and place the pears and liquid in a container. Keep in the fridge overnight. If you like them as they are then go on to the next step.
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The last step is to reduce the juice into a syrup by boiling it until the bubbles become denser and start to come up the pot. Remove from the heat and cool down to room temperature. If by the time it cools down you realize it has thickened too much you can think it down with a bit of boiling water.
For the whipped mascarpone cream
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Place all ingredients in a bowl and whip until fluffy.