LaVarenne Cooking School- Learn the art of fine cooking with Anne Willan: Peppered Pears in Red Wine

> Printer Friendly Version | Email Recipe

May, 1998

Peppered Pears in Red Wine

This recipe will fill your kitchen with the warm spicy sell of mulled wine. Don't waste a good vintage, but use one of those fruity wines that taste grapey in the glass -- they make deliciously rich syrup for poaching. Although any firm pear will do, this recipe is perfect for long-necked bosc pears as they hold their shape well during cooking. You can poach up to a dozen pears at a time -- just increase the spiced syrup in proportion and be sure the pears are immersed as they cook. On a chilly day I like to serve the pears warm with a slice of Breton Butter Cake or crisp ginger cookies for dipping.

Work Time: 8 minutes.
Simmering Time: 30-40 minutes. (10-12 in the microwave).
Storage Time: up to 2 days in the refrigerator.

INGREDIENTS: Serves 4
	4 large pears with their stems (about 2 pounds)
	1/2 cup sugar
	1 bottle red wine
	1 cinnamon stick
	1 tablespoon black peppercorns
	1 lemon

1. Put sugar, wine, cinnamon stick, and peppercorns in a small deep pan and bring slowly to a boil. Pare lemon zest and add it to syrup as it heats.

2. Meanwhile, peel pears, leaving stems and scooping out flower ends. Immediately immerse pears in syrup, standing upright if possible. Set a small heat-proof plate on top to keep them completely immersed in syrup.

3. Bring just to a boil and simmer until pears are very tender when pierced with a knife. 30-40 minutes.

4. Alternatively, put pears in microwave bowl, cover with plastic wrap and cook in microwave on high, or until tender, 10-12 minutes.

5. Transfer pears to a bowl. Boil syrup uncovered until dark and rich, 7-10 minutes. Strain over pears.

This Recipe of the Month selection comes from Anne Willan's In & Out Of The Kitchen In Fifteen Minutes Or Less ($25), Rizzoli International Publications, ISBN: 0-8478-1913-2. 1-800-52-BOOKS (26657)

^ Top