Red Wine Pears is one of my favorite winter desserts. It features the most beautiful pears, slow-cooked in red wine and served topped with a spiked mascarpone whipped cream and salty pistachios. A luxurious indulgence for the ultimate date night, celebration dinner, or midnight snack!
Red Wine Pears
Serves 4 people
4 firm Bosc pears
1 bottle Merlot wine
1 orange, zest & juice
1 lemon, zest & juice
1 cup sugar
2 cinnamon sticks
1 star anise
2 tsp vanilla extract
2 shots of pear liqueur
Salted pistachios, crushed for topping
STEP 1 Using a peeler, carefully remove the skin from each pear. If you plan on serving the pears whole, leave the steam intact and cut the bottom off so that they will stand up on the plate. If you want a deeper red throughout the inside of the pear, cut them in half lengthways and remove the core.
STEP 2 Add the pears, sugar, cloves, cinnamon, star anise, vanilla, wine, pear liqueur, zest, and juice from the orange and lemon to a deep pot. Top it off with enough water to completely cover the pears. Bring to a boil over medium heat.
STEP 3 Reduce heat to medium low, cover with a lid and allow to simmer for about 30 minutes. Make sure the pears are easily pierced with a knife before removing them from the heat. Transfer the pears to a heat-safe dish and allow the liquid to cool before adding it to the pears, and place it in the fridge overnight.
STEP 4 Strain the liquid to remove the spices and zest. Add the strained liquid to a pot and cook until the liquid reduces by about two-thirds. Allow the liquid to cool before serving.
FIN. Serve on a fluffy bed of spiked mascarpone whipped cream and top with crushed salted pistachios.
Special kitchen equipment needed:
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