Pears with Red Wine Glaze, a stunning dessert suitable for any meal. It’s a very simple recipe to make, but it requires some time available. You need to think about preparing it in advance, because the resting times are long, that’s all. I usually serve it with vanilla ice cream, instead of zabaione, but also with whipped cream. However, if you don’t want to enrich it in this way, because it’s already good on its own, simply bring it to the table with its glaze. In the warm season, I can assure you it is really refreshing, a delicacy that you should prepare in abundance. The pear is truly a very versatile fruit, which we can prepare in many ways and not only in sweet versions, but also savory.
If you like pears, then don’t miss the upcoming recipes:
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 small pears
- 3 cups full-bodied red wine
- 1 1/2 cups raw cane sugar
- 1 cinnamon stick
- 1 star anise
- 1 lemon zest
Tools
- 1 Saucepan
- 1 Peeler
Preparation
First, let’s focus on the syrup, putting in the saucepan the red wine, raw cane sugar, and mix well.
Add the cinnamon stick, star anise, and lemon zest, obtained using the peeler so that the white, bitter part, remains attached to the lemon. Place the saucepan on the stove and let it cook over medium-low heat for 15 minutes.
In the meantime, let’s deal with the pears. Again using a peeler, very handy on these occasions, remove the peel leaving the whole fruit with the stem, which will be very nice to see in the presentation of our dish. Try to be gentle in this operation, so as not to discard too much pulp. As you peel the pears, rub them with a bit of lemon and place them in a bowl.
Now plunge the pears into the spiced red wine, let them cook for 20 minutes, turning them gently from time to time, so that the wine can penetrate the fruit evenly.
Remove the pears from the wine once the cooking time has elapsed and put the saucepan back on the stove. Let it cook for another 10/15 minutes until you have obtained a syrup. Turn off and let cool slightly. At this point, put the pears back in and let them rest in the refrigerator for 6 hours. After the first 3 hours, turn them gently for the same reason as before: the syrup must be absorbed evenly.
Arrange the pears on a plate and drizzle them with plenty of red wine glaze.
Serve our Pears with Red Wine Glaze, cold, at room temperature, with the glaze warm. You can also bring them to the table in single portions with vanilla ice cream or whipped cream on the side.
Tips and Storage
The glazed pears keep in the fridge for 3/4 days, thanks to the sugar they contain.
Place them inside a glass or ceramic container to avoid contamination from other foods contained in the fridge.
Avoid plastic carefully, as it continuously releases toxic substances.
If the spices I suggested are not to your liking, remove them and add what you like best.
