Red Wine Poached Pears
I’m obsessed with Tempranillo wines lately (sipping on one as I write this!), and their prominent fruity notes make them perfect to use in poaching pears. The poached pears are perfect to enjoy on their own, or with some rich vanilla ice cream, or a dollop of whipped cream. My kids love, love, love the poaching liquid drizzled over ice cream.
- 4 cups red wine (I use Tempranillo, but any dry red wine will work nicely)
- 1 ½ cups granulated sugar
- 2 cups water
- 1 cup orange juice
- Peel from one orange
- 1 to 2 cinnamon stick
- 1 tsp. dried thyme
- 6 pears, ripe but not mushy, peeled with stems left on
Combine all of your ingredients except for the pears in a sturdy saucepan and bring to a simmer. Add the pears and simmer gently, covered, for about 20 minutes. You want the pears to be tender when pierced with a knife, and depending on their size they may need a bit of extra time.
Remove the pears and bring the poaching liquid to a boil. Keep at a strong simmer, uncovered for about 20 minutes, to reduce the liquid and intensify the flavors. Remove from heat.
Store the pears in the poaching liquid, keeping refrigerated until ready to serve.