In the Kitchen: Red Wine Poached Pears


Pears are my absolute favorite winter-to-spring time fruit. And when this fickle city weather can’t make up its mind, warm pears poached in red wine is the best version to fend off the last of the chills. It takes no more than half an hour to make and takes just three basic ingredients.

To make it more visually appealing, I skinned the pear and left it whole. Dig in from the bottom to scoop out the core and seeds. Bring a pot of red wine to a light simmer — I used some leftover cabernet sauvignon — and plop in the pears. Make sure they’re fully submerged. I added a pinch of cinnamon and teaspoon of vanilla extract, but you can also go without for a tarter taste.

You’ll see the wine seep deeper and deeper into the pear. So depending on how soft you like your pear (or how wine-infused you want it to taste), they should usually be done in 15 minutes or so.

Leave the rest of the red wine simmering in the pot until it reduces to a thick syrup. Drizzle that onto the pears for an extra punch.

To me, however, the best contrast comes from cheese. Blue cheese crumble is the best in my opinion, and it’s easy to spread to take in just enough with each bite.

It’s a nice early evening snack since it can get a bit heavy, but so easy to make that you wonder why you’d pay about $20 for something similar at a fancy restaurant.

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