Some of you mentioned you didn’t get enough sweets this Christmas, so I’m back with something easy to make yet sweet enough to satisfy everyone: wine-poached pears! 🍐
Before we dive in, here’s a little history: Red wine pears have their roots in European culinary traditions, with recipes dating back centuries. Originally created as a way to preserve fruits and infuse them with the luxurious flavors of spiced wine, they became a symbol of refined desserts and festive occasions.
Now, because I always stay true to the name of this lab, I decided to experiment with two red wine pears and two white wine pears—a perfect mix for the plate. This dish, while a slow-food masterpiece if done properly, is versatile: it can shine as a side for elegant mains like duck or wild game or stand proudly on its own as a dessert.
Here’s what I did: I used 4 firm pears (the hard kind works best) and peeled them to ensure they could absorb all the delicious flavors from the wine. For a child-friendly version, you can swap the wine for grape and apple juice. (Don’t worry, though—even with wine, this dish is safe for kids as the alcohol cooks off completely!)
For each pear, I added:
2 tbsp sugar 5 cloves 2 cinnamon sticks 1 star anise Lots of vanilla Orange peel for brightness Think of it as making Glühwein, but for pears! I used enough wine to nearly cover the fruit and brought it to a boil to kickstart the cooking process. Then, I reduced it to a gentle simmer with the lid on. In minutes, my kitchen smelled like a German Christmas market!
For balance, I paired the pears with chocolate mousse (recipe in the comments) and plated everything with a touch of creative flair. To hold my Riesling pear, I made a caramel basket—yes, a basket! I froze water in a balloon, melted sugar (with a touch of my fermented habanero honey and rose water for floral notes and subtle heat), and poured the caramel over the ice. A few seconds later—voilà! A perfect caramel mold.
After the pears were cooked, I reduced the wine into a thick syrup that’s perfect for desserts or even cocktails.
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Welcome back to Oli’s Lab!
Some of you mentioned you didn’t get enough sweets this Christmas, so I’m back with something easy to make yet sweet enough to satisfy everyone: wine-poached pears! 🍐
Before we dive in, here’s a little history: Red wine pears have their roots in European culinary traditions, with recipes dating back centuries. Originally created as a way to preserve fruits and infuse them with the luxurious flavors of spiced wine, they became a symbol of refined desserts and festive occasions.
Now, because I always stay true to the name of this lab, I decided to experiment with two red wine pears and two white wine pears—a perfect mix for the plate. This dish, while a slow-food masterpiece if done properly, is versatile: it can shine as a side for elegant mains like duck or wild game or stand proudly on its own as a dessert.
Here’s what I did:
I used 4 firm pears (the hard kind works best) and peeled them to ensure they could absorb all the delicious flavors from the wine. For a child-friendly version, you can swap the wine for grape and apple juice. (Don’t worry, though—even with wine, this dish is safe for kids as the alcohol cooks off completely!)
For each pear, I added:
2 tbsp sugar
5 cloves
2 cinnamon sticks
1 star anise
Lots of vanilla
Orange peel for brightness
Think of it as making Glühwein, but for pears! I used enough wine to nearly cover the fruit and brought it to a boil to kickstart the cooking process. Then, I reduced it to a gentle simmer with the lid on. In minutes, my kitchen smelled like a German Christmas market!
For balance, I paired the pears with chocolate mousse (recipe in the comments) and plated everything with a touch of creative flair. To hold my Riesling pear, I made a caramel basket—yes, a basket! I froze water in a balloon, melted sugar (with a touch of my fermented habanero honey and rose water for floral notes and subtle heat), and poured the caramel over the ice. A few seconds later—voilà! A perfect caramel mold.
After the pears were cooked, I reduced the wine into a thick syrup that’s perfect for desserts or even cocktails.
#chefathome #homecooking #germany #cooking #picoftheday #oldrecipe #sweet #delicious