Pear in wine is an exquisite French-Belgian dessert served in honor of important holidays, such as New Year or Christmas. The recipe is surprisingly simple, and due to the long-term cooking, all the alcohol disappears from the wine, so the finished dish turns out to be non-alcoholic and can even be given to children.
Ingredient selection
Requires ripe pears with firm flesh – usually winter varieties. Soft pears are boiled soft, turning into porridge. It is desirable that the fruits have an elongated shape (the dessert will turn out beautiful) and be about the same size (they will be cooked at the same time).
Any dry red wine will do. I recommend using medium-priced drinks, as the cheapest ones contain dyes and other chemical additives that give off an unpleasant odor when heated.
The set of spices can be changed at your discretion.
Ingredients:
- large pears – 3-4 pieces;
- dry red wine – 750 ml;
- sugar – 100 gram;
- cinnamon – 1 stick;
- cloves – 2-3 buds;
- star anise – 1 asterisk;
- vanilla sugar – to taste.
Pear recipe in wine
1. Pour wine into a saucepan or saucepan. Add sugar and spices. Mix. Bring the mixture to a boil over medium heat.
2. Peel the pears. Leave the stem (tail) for a better aesthetic perception of the dessert. Cut off the bottom part a little so that the pears are stable when serving. Remove the bones through the bottom (optional).
3. Put the pears into the boiling wine. If the wine does not completely cover the pears, add water to the desired level. Wait for the liquid to boil again, then reduce the heating power to a minimum so that the wine only boils slightly, and cover the pan with a lid.
4. Marinate pears in wine for 35-50 minutes. Turn over every 10 minutes and drizzle the wine over the bottom of the pan.
The exact time depends on the density of the pulp: the denser the pears, the longer it takes to cook. When the pulp is easily pierced with a toothpick, the dish is ready.
5. Remove the finished pears from the wine with a slotted spoon and put on a plate to cool.
6. Turn on the heating power to the maximum. Remove cinnamon, cloves and star anise. Boil the wine until a thick syrup is obtained (up to 30 minutes).
7. Before serving, pour boiled wine over the pears. The dish goes well with chocolate syrup and ice cream.
