With holiday season in full swing, we all want recipes that can be made ahead, look like ton of work but are actually quick and easy. Poached pears fall in that category. Easy to make ahead, elegant and inexpensive – as all ingredients are seasonal.
Or perhaps you have some fruit and left over wine from the party last night and are looking for a new way to use it all up.
This dessert wins on all categories: fruit based, nut and dairy free and is light. And the red hue is very appealing. Based on what you pair with it can be dressed up ( puff pastry, custard, candied fruits) or had simply in a rustic wine sauce or just fresh diced fruits (kiwi, pomegranate and oranges would complement the flavors fabulously). It can be individually plated ( or served in wine glasses with a bit of creme anglaise to stabilize the base) for smaller gatherings or served in a platter for a potluck party.
Oh, and citrus and cardamom perfumes the entire house. As Candice Olson would say, Simply Divine!
1. I didn’t core the pears but I have seen recipes that quarter or halve the pears and remove the seeds. Probably makes eating them easier but I find the whole pears look more fancy.If you do halve or quarter, the pears will poach sooner than what the recipe below calls for. Keep an eye out for tender but not mushy pears.
2. You can use All Spice or Nutmeg instead of cardamom. I used what I had on hand. I had a gift pack of pepper, mace and cardamom spices from our trip to Nilgiris, Ooty, India.
Cardamom Poached Pears in Red Wine Sauce Recipe
- 2 Bosc or Bartlett pears
- 1 cup red wine
- 1 – 1 1/2 cups water
- 1/2 cup freshly squeezed orange juice
- 1/2 small orange thinly sliced (like a cutie orange)
- 2 tablespoons sugar
- 7-8 cardamom pods peeled and seeds crushed.
- 4 black peppercorns
1. Mix all the ingredients (except the pears) in a saucepan. Bring it to a boil and then reduce to a simmer.
2. In the meantime, peel and remove the bottom brown bit from the pear ( the brown bit is from its blossom flower). Slice it at the bottom to make it stand upright.
Optionally, halve or quarter the pear and scoop out the seeds.
3. Submerge the pears in the saucepan. Add water if necessary to cover the pears. Cover and let simmer on low to medium low heat for about 30 minutes or till tender. Test with a fork or a spoon.
Keep ladling the wine mix over the pears if they are not fully submerged. Rotate the pears carefully midway through for even poaching.
4. Scoop the pears out and set aside in the refrigerator to chill for at least 4 hours.
5. Reduce the wine and spices mix to half or even third of the volume on high heat. Chill this reduction as well.
To serve, arrange the pears on a platter. Spoon the reduction over the pears to get a shiny glaze.
Serve chilled with remaining reduced sauce.