German cuisine · Desserts & Sweets

Pears Poached in Red Wine

Firm pear halves cooked deep red in red wine with cinnamon and clove, served in the reduced syrup.

Ingredients · for 4 servings

• 4 firm pears
• 700 ml red wine
• 180 g sugar
• 1 cinnamon stick
• 3 cloves
• 1 star anise
• 1 organic orange
• 1 organic lemon
• 1 pinch salt

Instructions

1. Peel the pears, halve them and scoop out the core with a teaspoon, leaving the stem attached where possible; rub immediately with lemon juice.
2. Bring the red wine to a boil with sugar, cinnamon stick, cloves, star anise, the thinly pared orange zest and the pinch of salt in a wide pot, and simmer uncovered for 3 min.
3. Place the pear halves cut-side down – the liquid should just cover them – and poach uncovered over the lowest heat for 20–25 min., turning once.
4. The pears are done when a knife slides in without resistance; lift them out with a slotted spoon and place in a shallow dish.
5. Reduce the liquid over high heat for 12–15 min. to about a third, until syrupy and coating the back of a spoon, then fish out the spices.
6. Pour the warm syrup over the pears, let steep for at least 2 hours, and serve lukewarm or cold with a little syrup.