Spiced Pears in White Wine is one of the best after-meal dessert. It is refreshing, fruity-sweet and such a different experience than usual desserts.
Ever since I started blogging, it has been my heart-felt desire to cook with wine.
Especially since I see a lot many images of poached pear in red wine.
Ummmm… drool worthy!!
V has this thing about baking with fruits. He prefers to eat fruits raw than have them cooked or baked.
So every time I dream of baking with seasonal fruits, he comes with his proverbial ‘Virgo’ pin & burst my dream.
Finally I managed to ignore his ‘raised eyebrows’ and ‘long sighs’ and got him to bring me a bottle of white wine, along with a bounty of fresh pears.
Ta da! I cooked with wine for the first time & oh, I loved it.
Apart from enjoying these spiced pears as an after dinner dessert, I used them as topping for Eggless Amaranth Chocolate Cake.
A must-try for all chefs/ cooks. My new love – cooking with wine.
Spiced Pears In White Wine
- 3 cup sweet white wine
- 2 cup sugar
- 1 beet medium, peeled & sliced
- 4 inch fresh ginger peeled & sliced
- 1 tsp black peppercorns kali mirch
- 2-3 whole cloves laung
- 2 cinnamon sticks dalchini
- 4 firm pears peeled, cored, and cut into 8 pieces lengthwise
- In a thick bottom pan, bring wine, sugar, beet, ginger, peppercorns, cloves, and cinnamon sticks to boil.
- Reduce heat to low and add pears. Cover with lid. Simmer until pears are tender, about 45 minutes.
- Remove pan from heat. Using a slotted spoon, transfer pears to a large bowl, picking off any cloves or peppercorns. Strain the syrup into a separate bowl and discard beets and spices.
- Return strained syrup to saucepan and boil over medium-high heat until reduced to 1 1/2 cups, about 20 minutes. Pour syrup over pears and cool completely, 1 to 2 hours.
- minimally adapted from Serious Eats
- I would love to try this for other fruits too. It is fairly simple to replace pear with a fruit like apple & adjust sugar & cooking time accordingly.
- Pears can be made in advance & stored in air-tight container in refrigerator.
- Beetroot adds the rich, fiery color.