Pears slowly tenderised in caramelised red wine with aromatic earthy cloves, cinnamon and Star anise, Poached pears in Red Wine.
Tantalise your tastebuds with pure lushness. And, flutter.
This dish will obliterate your belief that vegan food can’t be simple to put together.
Make this:
- When a lavish elegant hassle-free dinner party beckons. Plus, you are busy. You’ve a million and one things to do before your guests waltz in
- When temptation overwhelms the senses. You need to unwind with some delicious yumminess. And, as you melt into your sofa
- When last minute guests come knocking on the door. And, being the entertainer with the mostness you need to russle a dessert pronto
Poached pears in Red Wine were inspired by my Uni and College days. Away from home and with friends. I cooked this simple elegant meal for my bestie all those years ago. Wine, pears and sugar, mixed with a touch of spices, you can’t go wrong.
Poached pears is a simple dish to prefer to make the night before and makes a tasty dessert. It reminds me of homely cooking when I was young and somehow having red wine in a dessert made wine palatable; wine was not something I was used to. Not then, anyway.
This dessert is vegan and paleo.
What equipment to use
For this recipe, I suggest:
Stove
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 500ml red wine
- 150g unrefined cane sugar
- 4 cloves (of India)
- 1 cinnamon stick
- 1 star anise
- 6 pears
Instructions
- Place the wine in a non-stick pan. Add the sugar, cloves, cinnamon and Star Anise and bring to the boil. Dissolve the sugar in red wine. Switch off heat.
- Peel the pears from top to bottom, making sure that the stalk remains intact. Slice of the very bottom of the peeled pear – this is to ensure that it does not topple and easily lies flat in the pan, later. Lay the pears in the wine after each peel.
- Simmer over a low heat the pears with the lid of the pan partially covering.
- Every few minutes, use a plastic spoon to pour the red wine over the tops of the pears. Repeat this exercise, until the pears are well blanched and have turned a lovely burgundy colour. This process should take about 1 hour and 30 mins.
- Gently remove the pears from the heat and place each pear into a dessert bowl.
- Under a medium heat, simmer the liquid so that it becomes a much thicker syrup.
- Remove the clove, cinnamon stick and Star Anise from the pan and evenly distribute the syrup.
- Chill the pears for about a couple of hours or preferably overnight.
