Pears in red wine
4 servings
30 minutes
Pears in red wine are an elegant dessert of Spanish cuisine that embodies sophistication and simplicity. This recipe is rooted in European culinary traditions where fruits are often simmered in aromatic syrups and wines. Here, ripe pears slowly soak up a bouquet of spices—cinnamon, clove, and vanilla—that reveal depth of flavor and add a noble touch. Simmering in dry red wine gives the fruits a rich ruby color and delicate texture. The finishing touch is a light dusting of powdered sugar and chilling, making them particularly refreshing. This dessert not only looks exquisite on the table but also offers a harmony of flavors: sweetness, the wine's tartness, and spicy notes from the spices. The pears are served chilled with sour cream on the side to enjoy the contrast of textures and aromas.
1
Peel the pears without touching the stems. Cut a small circle at the bottom for stability of the pear in the pot.
- Pears: 6 pieces
2
Boil the wine with sugar, cloves, vanilla, and cinnamon.
- Red dry wine: 0.8 l
- Carnation: 11 pieces
- Vanilla: 1 piece
- Cinnamon: 2 pieces
3
Place the pears at the bottom of the pot, cover with a lid, and keep at a gentle simmer for 45 minutes. Check the wine level occasionally to ensure it completely covers the pears.
- Pears: 6 pieces
4
Transfer the cooked pears to a plate with a slotted spoon. Remove the cinnamon, cloves, and vanilla from the wine in the pot. Let it cool.
- Cinnamon: 2 pieces
- Carnation: 11 pieces
- Vanilla: 1 piece
5
Sprinkle with a small amount of powdered sugar.
- Powdered sugar: 50 g
6
Cover the pears with foil or plastic wrap and place them in the refrigerator.
7
Serve the sour cream separately.
- Sour cream: 500 g