I like to add raspberry, or blackberry or cherries that complement the flavor of the red wine. I always add some orange peel to the red wine when I make these poached pears, but depending on the wine, you can add more flavor with fresh fruits or fruit juice. I use white sugar for this recipe, but you can add brown sugar, or honey, or coconut sugar instead as well. □Īnother way to enhance the flavor of these red wine poached pears is by changing the sweetener. Think mulled wine, but for poached pears. But don’t be afraid to try new spices and flavor profiles that you’re not familiar with either.įor red wine poached pears, I usually go with cinnamon, star anise, cloves, orange peel and vanilla. Poached pears are quite versatile, and it’s mostly about choosing what you like. Seriously, there’s only very few that won’t work. I’ve made these red wine poached pears with all kinds of spices. How to choose the right spices and flavors for red wine poached pears I use a Cabernet Sauvignon or a Merlot when I make these red wine poached pears. A little sweetness is good for poaching pears, so sugar (or honey) is necessary. Since the red wine will be simmered here with spices and sugar (or honey), the flavor of the wine will get concentrated and enhanced. That’s an important question obviously, with a simple answer. How to choose a wine to make these red wine poached pears Plus, overripe pears can be harder to manoeuvre while you’re cooking them (since you will need to rotate the pears in the saucepan to evenly cook them). You CAN poach overripe pears for a shorter time, but that doesn’t give enough time for the pears to really absorb all the flavor. Ideally, you don’t want pears that are overripe, because they’d be too soft to withstand the hot poaching liquid. They are perfect to make pear sauce or pear butter, but they are a no-go for poaching. Bartlett pears are delicious to eat, but they bruise easily if handled too much, and warming them up will turn them to mush pretty quickly. Which pears to avoidĪvoid Bartlett pears at all costs. They are also crisp and sweet, and poaching these would again give you something resembling a poached apple and pear in terms of flavor. They are almost like a cross between a pear and an apple in terms of taste and texture. They too have a mild flavor that doesn’t interfere with the flavors of the poaching liquid, and more importantly, don’t become mushy while being poached.Īsian pears are also a great option. Bosc pears are crisp and mildly sweet, making them the perfect canvas for all the flavors in the poaching liquid.Īnother good option is Anjou pears. It’s a great choice because bosc pears retain their shape well while being cooked. How to poach pears in red wine with perfect results Choosing the perfect pear to poach Today, I’m going to show you how to make this easy dessert step by step, with additional suggestions to amp up the flavor. Plus, making red wine poached pears (or white wine poached pears) is really easy. They have a great balance of sweet, spice and fruity flavors, and the deep red color turns this into a beautiful centerpiece dessert too. It’s such a simple dessert, yet delightfully flavorful and very elegant and impressive. Red Wine Poached Pears are a classic French dessert and very underrated in my opinion. I wasn’t too happy that they weren’t crunchy like candy apples, but the taste more than made up for it! I remember eating my first poached pear when I was little, and wondering whether those gorgeous deep red pears were doused in the same candy as candy apples. Serve red wine poached pears with some mascarpone cheese, or whipped cream or a scoop of vanilla ice cream for an impressive dessert. A simple yet decadent and elegant dessert – these Red Wine Poached Pears enhance the natural sweetness of the fruit with delicious red wine and beautiful spices.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |