Pepper Poached Pears
Submitted by mutedgirl
Pepper poached pears simmer in white wine with black peppercorns, ginger, cinnamon and a whisper of chili heat, then chill in a syrup reduced from the poaching liquid. An elegant, lightly spiced dessert.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
45 minPoached pears go gently grown-up here, simmered in white wine spiked with black peppercorns, fresh ginger, cinnamon, and a pinch of crushed red pepper. The result is barely sweet at the edges, where warm spice and a faint peppery prickle keep things interesting.
Firm, just-ripe pears are the move, since they hold their shape through the simmer. Turning them every few minutes is the small detail that matters, so they take on color and tenderness evenly rather than going splotchy.
Once the pears are tender, they come out and the poaching liquid gets reduced by half into a glossy, spiced syrup. Strain it, stir in the vanilla off the heat to keep its perfume, then slip the pears back in to cool.
Serving them at room temperature lets all that wine-and-spice flavor come forward, soaked deep into the fruit.
Pro Tips
- Choose firm Bosc or Anjou pears; soft, overripe ones turn to mush in the poaching liquid.
- Turn the pears often as they simmer so they color and soften evenly on all sides.
- The pepper and chili are background warmth, not heat. A pinch is plenty, so taste before adding more.
- Add the vanilla off the heat, after straining, so its fragrance doesn’t cook away.
Variations
- Swap white wine for red to get ruby-stained pears and a deeper, bolder syrup.
- Spoon them over vanilla ice cream, mascarpone, or thick yogurt.
- Trade the cinnamon and cloves for a star anise pod and a strip of orange peel.
Ingredients
Directions
Combine the water, wine, sugar, peppercorns, ginger, cinnamon, cloves, salt, red pepper and vinegar in a small saucepan.
Bring to a boil.
Add the pears and reduce heat to a simmer.
Cook for 10 minutes, until the pears are tender, turning every few minutes so they cook evenly.
When the pears are uniformly tender, remove to a plate.
Reduce the liquid in the pan by half.
Strain into a bowl. Add the vanilla and return the pears to the liquid to cool.
Serve at room temperature.
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