Red Wine Poached Pears

Difficulty:
1/5

We obviously recommend using a Malbec, the quintessential Argentinian wine. As for your pear selection, go with whatever your market has that’s ripe but still firm; our favourite is Anjou. The mascarpone cream is rich, thick, and heavenly, but in a pinch you could substitute a great vanilla ice cream. See the bottom of our pan-fried trout recipe for tips on how to toast and peel hazelnuts.

Serves 4

Ingredients

  • 1 bottle (750 mL) red wine, preferably Malbec
  • 1 cup (250 mL) granulated sugar
  • Zest of 1 orange
  • 3 cardamom pods, smashed
  • 1 cinnamon stick
  • 4 pears, peeled, stems left intact
  • 1/2 cup (125 mL) toasted chopped hazelnuts, to serve

Directions

  1. In a large heavy-bottomed saucepan, combine the wine, sugar, orange zest, cardamom, and cinnamon over medium heat, stirring until the sugar dissolves and the mixture comes to simmer.
  2. Add the pears and return the mixture to a simmer. If the liquid doesn’t cover the pears completely, add some water. Reduce the heat to a simmer, and cook until the pears are tender yet slightly firm when pierced with knife, about 15 minutes, depending on the size of the pear.
  3. Allow the pears to cool in the poaching liquid. Once cool, remove the pears and set aside. Strain the poaching liquid into another saucepan. Reduce the liquid over medium-low heat down to about 1 cup (250 mL). Allow the sauce to cool.
  4. You can serve the pears and the sauce at room temperature or cold from the fridge. To serve, place one pear standing up on a serving plate. (If the pear is tipsy, slice a small amount from the bottom of the pear to create a flat surface.). Drizzle with the sauce, and serve with a dollop of mascarpone cream and a scattering of crunchy hazelnuts.