Spiced Pears in White Wine

2

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.

Spiced Pears In White Wine
Spiced Pears In White Wine

Especially since I see a lot many images of poached pear in red wine.

Spiced Pears in White Wine
Spiced Pears in White Wine

Ummmm… drool worthy!!

V has this thing about baking with fruits. He prefers to eat fruits raw than have them cooked or baked.

Spiced Pears In White Wine
Spiced Pears In White Wine

So every time I dream of baking with seasonal fruits, he comes with his proverbial ‘Virgo’ pin & burst my dream.

Spiced Pears In White Wine
Spiced Pears In White Wine

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.

Spiced Pears in White Wine
Spiced Pears in White Wine

Ta da! I cooked with wine for the first time & oh, I loved it.

Spiced Pears In White Wine
Spiced Pears In White Wine

Apart from enjoying these spiced pears as an after dinner dessert, I used them as topping for Eggless Amaranth Chocolate Cake.

Spiced Pears In White Wine
Spiced Pears In White Wine

A must-try for all chefs/ cooks. My new love – cooking with wine.

Spiced Pears In White Wine
Spiced Pears In White Wine

Spiced Pears In White Wine

A healthy & tasty wine cooked spiced pear recipe. It is simple and easy to make too.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins

Ingredients

  • 3 cup sweet white wine
  • 2 cup sugar
  • 1 beet medium, peeled & sliced
  • 4 inch fresh ginger peeled & sliced
  • 1 tsp black peppercorns
  • 2-3 whole cloves
  • 2 cinnamon sticks
  • 4 firm pears peeled, cored, and cut into 8 pieces lengthwise

Instructions

  • 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.

Notes

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.

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