Portuguese Red-Wine Poached Pears
Pêras Bêbedas poach slowly in red wine, sugar, citrus and spices. Choose firm fruit and leave the stems intact: each pear should absorb the ruby colour without losing its shape.
- Yields
- 4 pears
- Prep
- 15 min
- Cook
- 40–50 min
Ingredients
- 4 Firm pears
- 750 ml to 1 litre Red wine
- 100 g Sugar
- 1 Cinnamon stick
- 4 Cloves
- 1, optional Star anise
- 2 strips Orange peel
Method
Choose a narrow pan in which the pears can stand and remain nearly covered. Add the wine, sugar, cinnamon, cloves, star anise and orange peel, then heat until the sugar dissolves.
Peel the pears, leaving their stems intact. Trim a very thin slice from the base if needed to help them stand.
Lower them into the syrup and simmer very gently for 25–35 minutes, turning occasionally, until a knife enters easily but the fruit still holds its shape.
Lift out the pears with a slotted spoon. Boil the syrup uncovered for 10–15 minutes, until reduced and glossy.
Spoon the reduction over the pears. Serve warm, or cool and refrigerate them in the syrup.