Rosé Poached Pears a Fall Recipe
There are plenty of recipes for red wine poached pears, but this variation uses rosé wine from Mirabeau Wines. Blogger, photographer and “unschooled home-cook” Lindsay Radcliffe created this simple fall recipe for our team.
Rosé poached pears make an easy (and delicious) dessert whenever you find the ripe fruit in season. She prepared this dessert with the Conference variety, but Bosc or Concorde pears will also hold their shape when cooked. Poaching the fruit in rosé softens the flesh, increasing the sweetness of the fruit.
Rosé Poached Pears
This dessert is delicious either served warm or chilled. Once cooked the pears will keep covered in the fridge for three days.
Ingredients
- 1 bottle (750 ml) Mirabeau Etoile Provence Rosé
- 100 g (3.5 oz) Caster Sugar
- 4 Pears peeled, halved and cored
- a couple of Bay Leaves
- a sprig of Thyme
Instructions
- Place the rosé, sugar, bay leaves and thyme in a large saucepan and bring it to the boil until the sugar has melted.
- Reduce it to a simmer and then carefully add the halved pears.
- They need to be completely submerged, so top up with a little water if necessary.
- Let the pears simmer in the rosé mixture for about 20-25 minutes, until they’re soft when pierced with a sharp knife or skewer. The time will depend on the ripeness of your pears.
- When the pears are ready, remove them from the poaching liquid and place in a large bowl.
- Increase the heat and bring the poaching liquid back to a boil. Let it bubble and reduce for about 15 minutes, until it’s slightly syrupy.
- Pour the rosé syrup over the pears.
Notes
Pears will ripen after picking. For this recipe, the fruit should be slightly soft when pressed near the stem.
Tried this recipe?Let us know how it was!
Other Fall Desserts
Classic red wine poached pears from Provence Gourmet.
Pears tend to spoil quite quickly, it seems like one minute they are hard and then way too soft. Sunken Pear Cake is an easy dessert recipe to help you use up those fresh, harvest pears.
Make Poached Pears with Berry Puréewith any variety of pear that you like. The best is to select fruit that has a large bottom (better for filling with the “surprise”). Prepare the pears and the filling in advance, a day or two ahead of serving.
This Plum Streusel Tart was inspired by the bounty of fresh plums at our local market. I made jam with the plums to layer onto the crust. If you don’t have time for that step, buy high-quality jarred preserves.
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