Ruby Pears

Whole pears poached in red wine until they turn a stunning deep ruby. Beaujolais and currant jelly create the sweet, fruity braising liquid while rosemary, vanilla bean, whole cloves, and black peppercorns add layers of aromatic complexity you won’t find in a simple sugar-poached pear.

The pressure cooker is what makes this recipe clever. Traditional wine-poached pears simmer for 30 to 45 minutes on the stovetop. The pressure cooker gets you there in 4 to 8 minutes, and the pears absorb color and flavor just as deeply. Wrapping each pear in foil protects the delicate fruit from the intense pressure.

That 24-hour chill in the poaching liquid is where the magic really happens. The pears continue absorbing the wine and jelly, turning from pale to deep ruby all the way through. Cut one open after a full day and the color reaches right to the core. Don’t skip this step or you’ll have pink pears instead of ruby ones.

Pro Tips

• Core from the bottom to keep the stem intact. It makes for a gorgeous presentation and gives you a natural handle when dipping in the hot liquid.
• Use firm pears, not ripe ones. Bartletts or Bosc hold their shape under pressure. Ripe pears will turn to mush.
• Peel the lemon zest in wide strips with a vegetable peeler, avoiding the bitter white pith underneath.
• Save the poaching liquid after serving. Reduce it to a thick syrup and drizzle over the pears or use it as a sauce for ice cream.

Variations

• Swap Beaujolais for grape juice to make this alcohol-free while keeping the ruby color.
• Replace rosemary with a cinnamon stick and a star anise pod for a warmer, more wintry spice profile.
• Serve with a scoop of vanilla ice cream or a spoonful of mascarpone alongside.