Info
- Course: Dessert
- Skill Level: Easy
- Cost: Moderate
- Favorited: 9 Times
Can be made ahead of time.
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Pears in Red Wine
Cookbook
If you want the traditional pears poached in French fashion in red wine, the microwave oven cooks the red wine syrup in short order and the pears even more quickly. I don’t like the pears too sweet, but you can increase the sugar to 2 cups. (This poaching syrup can be used for other fruits, such as peaches.) The pears will darken in color the longer they are allowed to sit in the syrup. I have allowed ½ pear per person, thinking you might want to serve each portion with some cinnamon ice cream, or with some creme anglaise .
Yield : Serves 4
Ingredients
- 1 cup granulated sugar
- 2 cups red wine
- 1 piece cinnamon stick, 1½ inches long
- 4 whole allspice berries
- Pinch freshly grated nutmeg
- 1 cardamom pod, crushed
- 2 whole cloves
- 2 Bosc pears (7 to 8 ounces each), peeled, cored and halved
Directions
1. Combine all ingredients except pears in an 8-cup glass measure. Cook, uncovered, at 100% for 3 minutes. Stir well. Cover tightly with microwave plastic wrap. Cook at 100% for 5 minutes longer.
2. Remove from oven. Arrange pears in an 8½” × 7” × 2½” dish, cored side up, alternating wide and narrow ends. Pour liquid over pears. Cover tightly with microwave plastic wrap. Cook at 100% for 12 minutes.
3. Remove from oven and pierce plastic with the tip of a sharp knife. Cool pears in syrup. Serve pears with a little of the syrup.
Notes
To poach 1 pear: Halve all ingredients, cooking syrup for 2 minutes 30 seconds; cook pears in syrup for 3 minutes.
To poach 4 pears: Double all ingredients, cooking syrup for 4 minutes; cook pears in syrup for 17 minutes.
© 1987 Barbara Kafka
Nutritional Information
Nutrients per serving
138 kcal
1 % daily value
8 % daily value
0 % daily value
171 mg
11 mg
0 g
24 g
3 g
31 g
0 mg
2 mg
0 g
0 g
2 % daily value
