Boiled Pears
6 servings
20 minutes
Poached pears are an exquisite French dessert that impresses with its simplicity and depth of flavor. This recipe originates from France's culinary traditions, where the combination of fruits and wine is highly valued. Pears soaked in aromatic wine syrup with hints of cinnamon and bay leaf acquire a rich taste with a slight spicy tang complemented by the sweetness of beetroot. Their velvety texture melts in the mouth, while the syrup transforms into an elegant sauce that can be paired with a scoop of creamy ice cream or a dollop of thick cream. Perfect as a conclusion to a romantic dinner or a cozy evening with loved ones. Simple to prepare yet truly refined, it showcases the art of turning ordinary ingredients into a culinary masterpiece.
1
Peel the beetroot, slice it thinly, and bring it to a boil with wine, sugar, lemon juice, cinnamon, and bay leaves. Stir occasionally until the sugar is completely dissolved.
- Beet: 1 piece
- White sweet wine: 480 ml
- Sugar: 1 tablespoon
- Lemon juice: 30 ml
- Cinnamon: 1 piece
- Bay leaf: 2 pieces
2
Cut small ripe pears (e.g., 'Forel' variety) in half, remove the core, and add to syrup. Cover with parchment paper and simmer for 35-40 minutes, occasionally turning the pears until they become soft.
- Pears: 4 pieces
3
Transfer the stewed pears to a bowl, remove the cinnamon and bay leaf, and pour over the syrup. Cool the pears for 30 minutes.
- Cinnamon: 1 piece
- Bay leaf: 2 pieces