Red wine poached pear | 红酒炖梨
This is a French dish, which seems to be a dessert as well as an art. Possibly one of the best destinies for left-over wine and not-ripe-yet pear – when they combined together you will have nothing to complain. The light sheds on the juicy ruby pear, like the sunset set a lake on fire. You can almost feel the autumn breeze carrying the smell of ripe harvest. A bite and it’s the same coolness as lemon soda water. The strong alcohol is half boiled away, substituted by a mild but more complex tone of sugar sweet and orange refreshment and cinnamon fragrance, with a touch of acid bitterness from the wine, all seamlessly mixed together. I just can’t remember how I finish the last bite without notice.
Ingredients
STEPS
1.
Peel the pears. Peel length-wise along the pear if you want prettier surface lines
2.
Boil the red wine in a pot. Add pear, sugar, cinnamon and rosemary. Simmer for another 15 min on medium-low heat.
3.
Transfer pear and the wine liquid to a bowl. Let stand for 3 - 24 hours in fridge. Turn over the pear once in a while.
4.
When it's time to serve, transfer the pear to a plate. Boil the wine in a pot till thickens. Pour the liquid onto the pear. Ready to serve!
TIPS
Well, this is a really easy and quick-hand dessert, and do not require lot of actual cooking time. We used the cheapest supermarket red wine, which would be too acid to the taste but just right for poached pears. The only improvement should be that we should separate the rosemary when cooking, since it is so hard to remove and influenced the outlook lol.