pears poached in red wine, honey & cardamom
This will be my final sweet offering for Valentine’s night. Ever since my eyes first fell on these burgundy beauties, I’ve been wanting to
devour make them for my honey. These pears poach slowly in the oven for hours, but they require almost none of your active time. Steeped in honey and red wine, with a few crushed pods of cardamom, they’re a dream. Served with a dollop of vanilla-ed softly whipped cream, they may be a dream hatched in heaven.
Pears Poached in Red Wine, Honey & Cardamom
- 4 Bosc pears (or 8 small Anjou)
- 1 bottle dry red wine
- ½ cup honey
- 3 green cardamom pods, lightly crushed
Preheat oven to 250°F (120°C.) Peel the pears, leaving the stems intact.
Pour the wine and honey into a medium saucepan and add the cardamom pods. Over medium-high heat, bring the mixture to a boil. Place the pears into an oven-proof pan or lidded baking dish with sides high enough to accommodate the wine mixture, keeping as much of the pears submerged as possible. Pour the wine over top. Place a lid on the pot and slip the pears into the oven. Bake for 4 to 5 hours, turning the pears gently from time to time to evenly poach and color them.
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Carefully remove the pears with a slotted spoon or with your gentle hands (not by their stems) and place in a bowl wide enough to accommodate them each lying on their sides.
Strain the wine mixture into a sauce pan and boil for about 20 minutes, long enough for the liquid to become a thickened sauce that will coat a metal spoon.
Ladel over the pears and leave at room temperature for at least two hours, spooning the sauce over their tops again from time to time. The color will deepen the longer the pears remain soaking.
To serve, carefully transfer to plates. Drizzle sauce over top, and pass the vanilla-ed cream.
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This dish was adapted from one appearing in French Taste, by Laura Calder
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For a printable version of this recipe, click here.