Marcus Von Albrecht
This dessert is simplicity defined. A pear without peer from poach to plate–a celebration of simplicity and style.
Pears Poached in Red Wine
Ingredients
- 2 ripe organic Anjou or Bartlett pears
- 1 3/4 cups (425 mL) Zinfandel wine
- 10 whole peppercorns
- 1/2 vanilla bean, cut lengthwise
- 6 Tbsp (90 mL) brown sugar
- 1 Tbsp (15 ml) chopped fresh basil
- Zest of 1 organic orange
- 1/4 cup (60 mL) plain or vanilla yogourt (optional)
- Mint leaves (optional)
Directions
01
Peel pears, starting at bottom and leaving stems intact; then core. Combine remaining ingredients in large saucepan. Arrange pears in pan in a single layer and cover with a round of parchment paper if necessary to keep the pears submerged. Place over medium-high heat and bring to just below a boil. Reduce heat immediately and simmer gently. Continue to poach pears until tender, about 1 to 1 1/2 hours. Remove saucepan from heat and allow pears to cool in poaching liquid. Remove pears and chill if desired. Return poaching liquid to medium heat, and reduce until thick enough to coat the back of a spoon; strain.
02
Cut pears in half vertically. Serve each pear half in a pool of reduced wine syrup. Garnish with yogurt and mint leaves.
