Poires Au Vin Rouge (Pears in Red Wine) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 21, 2013
super easy to make and very delicious. Love it!
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Home Town: Miramar, Florida, USA

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Reviewed: 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.
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Cooking Level: Expert

Living In: Brookings, Oregon, USA
Reviewed: Aug. 3, 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!
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Cooking Level: Professional

Home Town: Guadalajara, Jalisco, Mexico

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Reviewed: Sep. 21, 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.
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