How to Make Elegant Merlot Poached Pears for Wine Day

Something as simple as poached pears with the addition of red wine becomes a sophisticated dessert that is perfect for an adult only luncheon, party or after-dinner dessert. Poaching pears might look intimidating, but this classic French technique is surprisingly approachable and it's like making stew but with precision. The slow simmering process infuses the fruit with the spicy flavor and wine, that packs the pears with a whole lot of flavors. Whether you're celebrating National Wine Day or simply looking to make something new, these wine-infused pears are simply worth trying at least once.

Merlot Poached Pears Recipe

Yield: 6 whole poached pears

Ingredients

Red wine poached pears

• 3-6 medium sized ripe pears (firm but soft to poking)
• 2-2 ½ cups Merlot
• 1 orange peel
• 8-10 whole cloves
• 1 stick cinnamon
• 1 star anise
• ¼-½ cup sugar
• ½ cup orange juice, pomegranate juice, cherry juice, or apple juice
• 2 tsp vanilla extract
• ½ cup berries strawberries, raspberries, blackberries or cherries (optional)

Mascarpone (optional)

• 1 cup mascarpone, chilled (substitute with cream cheese, or sour cream)
• 2-4 tsp honey or maple syrup, to taste
• 1 tsp vanilla extract
• 2 tsp orange zest

Instructions

• Take a big non-reactive pot that will comfortably fit all the pears that you'll be poaching, with enough wiggle room.
• Add the wine, spices, peel, juice, vanilla, and the berries in a saucepan. Then add about ¼ cup of the sugar.
• Simmer the red wine at medium-high heat, while stirring to dissolve the sugar. Once the red wine is starting to boil, bring down the heat to low.
• Once the red wine is close to simmering, peel the pears well. In case you want to peel the, ahead, submerge them in cold water and lemon juice to prevent browning.
• Slice a bit of the bottom of the pear to flatten it, so that the pears will sit upright while poaching. Don’t discard the stem of the pear, if it’s whole.
• If you want to go for halved pears, cut the pears in half vertically and remove the stems, if you wish.
• Carefully lower the pears into the simmering wine and put the lid on, lowering the heat.
• Poach the pears for 25-30 minutes. Every 5-10 minutes, rotate the pears to ensure they poach evenly.

Note: Whole pears will take longer to soften, especially the thicker bits and the pear halves will be done the fastest. The cooking time will also vary depending on the pears. To check for doneness, poke with a thin knife, inserted into the pears.

• Make sure the pears are upright, once they are cooked through. Remove the pot from the heat and let it soak in the liquid as it cools.
• Once the pears have cooled, put them in the fridge to chill overnight, or for a couple of hours. Put them with the pot itself or sans the liquid.
• Make the red wine syrup next, for that, strain the poaching liquid and discard the berries and spices.
• Put back the strained liquid into the pot and h eat over medium heat and bring to a boil. Reduce the heat once the wine reaches a thin syrup consistency. Adjust the water and also the sweetness as needed. The syrup will thicken as it cools, so keep that in mind.
• Take a deep bottom dish and add the pears to it along with the syrup. Br ush the pears with a little of the syrup for a nice glaze. Serve with a dollop of mascarpone cheese.

For the Mascarpone (optional):

Take a big bowl, and add the mascarpone, honey or maple syrup, vanilla extract and orange zest. Mix until smooth and combined. Taste and adjust the sweetness. Refrigerate, until the pears are ready.

Tips & Tricks for Perfect Merlot Poached Pears

• Choose a medium or full-bodied red wine that you enjoy drinking. Merlot is an excellent choice with its smooth, fruity profile and moderate tannins that complement the pears beautifully.
• Add just enough sugar to enhance the pears' natural sweetness without overwhelming them. If your wine is particularly acidic or your pears aren't fully ripe, you may need to increase the sugar slightly.
• For an elegant presentation, stand the pears upright in individual serving dishes and drizzle the reduced syrup artfully around the base. You can also add it over a small cake or other baked goodie that will do well with the addition of wine syrup.
• Experiment with different spice combinations. Try adding sliced ginger, cardamom pods, or black peppercorns to the poaching liquid for interesting flavor variations. You can also substitute honey for some or all of the sugar.