Poires Au Vin Rouge (Pears in Red Wine) Recipe - Allrecipes.com
Poires Au Vin Rouge (Pears in Red Wine) Recipe
  • READY IN 5 hr

Poires Au Vin Rouge (Pears in Red Wine)

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"This is a desert that should please any classy crowd with a simple budget. :)"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    5 hrs

Directions

  1. Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
  2. Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
  3. Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.
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Reviews More Reviews

Sep 22, 2010

Very good. The flavor of the wine can really influence the outcome. I only used cinnamon and cloves. The wine never did become a syrup, but I poured it over the chilled pears anyway. Then I froze some for later. If you prefer softer fruit, simmer for an hour.

 
Aug 03, 2011

I have been looking for this recipe! About ten years ago I made a recipe similar to this and it turned out fantastic. serve the hot pears with the cold syrup and some vanilla ice cream. Awesome!

 

5 Ratings

Feb 25, 2012

This was good. I used a wine that was made by Hand Craft and it was a Petite Syrah. Very fruity wine. I had to boil the wine for a long time to get it to coast the back of a spoon. By the time it was done my stove was a mess. We enjoyed the recipe. Thanks so much for posting.

 
Jan 27, 2014

This was incredible! I peeled and halved the pears and took out the stems and cores. Used a whole bottle of cheap red and skipped the peppercorns, fennel and bay leaves. Used 1-1/4 cup of sugar because of the extra wine. Cooked them in the wine about 30 minutes, turning a couple of times to get even color. Took about 30 minutes to reduce the syrup. Put them cold on a plate with the cold syrup and added a dollop of Creme Fraiche on each. Yum! Everyone raved about them.

 
Nov 21, 2013

super easy to make and very delicious. Love it!

 

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Nutrition

  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 71 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 9 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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