Red Wine Poached Pears
I'm making poached pears in a beautiful mulled wine syrup and served on vanilla creme anglaise. I wanted a bit of a chill one after the last video so thought I'd slow things down a bit and make something more homey and cosy for the weekend. Poached pears are a beautiful dish to make in winter and around the holidays with warm notes of spice, clove and cinnamon. The sweetness of the pairs and depth of the red wine make this is a really gorgeous flavour pairing and I love serving my red wine poached pears over a bed of cool creme anglaise.
- 6-8 pears
- 1 bottle red wine
- 300 g sugar
- 1 cinnamon stick
- 7 cloves
- zest and juice of 1 orange
- 150 ml milk
- 150 ml cream
- 1 tsp vanilla bean paste
- 3 egg yolks
- 100 g sugar
- Add wine, sugar, cinnamon, cloves, orange zest and juice to a pot. Peel your pears then use a small scoop to remove the core from the base of the pear.
- Place peeled pears in poaching liquid and poach on low until soft and vibrantly red. About 30-45 minutes.
- Press the pears down into the poaching liquid with parchment and place in the fridge to cool.
- To make the creme anglaise get your milk, cream and vanilla in a pot and bring to a boil. In a separate bowl whisk together yolks, sugar then slowly temper in the milk. Pour the milk into the eggs in a slow stream while continuously whisking, this prevents the yolks from scrambling.
- Add the tempered mixture back into the pot then heat on low, stirring constantly to stop it from catching on the bottom until anglaise reaches 180 F or 82 C. Strain the anglaise through a sieve then cool.
- Serve the pears on top of the anglaise once everything has chilled down. You can keep the poaching liquid and reduce it to create a nice syrup to go with this as well.