1. Prep: Cut a small slice off the bottom of 4-6 conference pears so they stand upright. Peel the pears and set aside. 2. Cook: In a large pot over medium heat, combine 1 bottle dry red wine, 1 cup water, 4 whole cloves, 2 cinnamon sticks, and ½ cup brown sugar. Add the pears, ensuring they’re mostly submerged, then cover and simmer gently for 20 minutes or until soft (up to an hour for firmer pears). 3. Serve: Enjoy warm or store in the wine sauce in the fridge for up to two weeks.
fatkidclutch
Made some of these to celebrate our opening night of Arsenic and Old Lace using a local elderberry wine. It was amazing.
Majestic_Problem_993
Omg that just sounds lovely
Felicity110
How strong is flavor. Is it equal to a glass of wine
Scary_Olive9542
I serve a very similar offering on my catering biz, poached same way, then cooled & cored , filled with triple cream bleu cheese & candied walnuts. Topped w/ chocolate mint whipped cream 👨🍳
5 Comments
Whipped up a big batch of [poached pears](https://www.liveeatlearn.com/poached-pears/) (inspired by my time living in the Netherlands). Here’s how I made ’em!
1. Prep: Cut a small slice off the bottom of 4-6 conference pears so they stand upright. Peel the pears and set aside.
2. Cook: In a large pot over medium heat, combine 1 bottle dry red wine, 1 cup water, 4 whole cloves, 2 cinnamon sticks, and ½ cup brown sugar. Add the pears, ensuring they’re mostly submerged, then cover and simmer gently for 20 minutes or until soft (up to an hour for firmer pears).
3. Serve: Enjoy warm or store in the wine sauce in the fridge for up to two weeks.
Made some of these to celebrate our opening night of Arsenic and Old Lace using a local elderberry wine. It was amazing.
Omg that just sounds lovely
How strong is flavor. Is it equal to a glass of wine
I serve a very similar offering on my catering biz, poached same way, then cooled & cored , filled with triple cream bleu cheese & candied walnuts. Topped w/ chocolate mint whipped cream 👨🍳