Beaujolais Pears With Cassis And Prunes Canned Recipes

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PEARS POACHED IN RED WINE AND CASSIS



Pears Poached in Red Wine and Cassis image

A classic French dessert with liqueur that adds a deep berry essence. Wine-poached pears make fora classic French dessert. I like to add a little crème de cassis liqueur to the wine, along with honey, vanilla and cinnamon. The cassis, made from black currants,adds a deep berry essence to the syrupy wine. You can serve these pears warm or chilled. The poached pears will keep well for a couple of days in the refrigerator. The pears will continue to soften.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, dessert

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 9

3 cups not-too-robust red wine, such as a Beaujolais or a Côtes du Luberon
1/3 cup mild honey, such as clover
1/4 cup crème de cassis liqueur
1 vanilla bean, cut in half lengthwise
1 cinnamon stick
1/2 cup dark or golden raisins
Juice of 1/2 lemon
4 firm but ripe pears
1/4 cup lightly toasted slivered almonds

Steps:

  • Combine wine, honey, and crème de cassis in a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods.Add cinnamon stick and raisins and bring to a boil. Reduce heat, cover and simmer 5 minutes.
  • Meanwhile, fill a bowl with water and add lemon juice. Peel, quarter and core pears and drop into the acidulated water. (This prevents the pears from discoloring.)
  • Drain pears and add to simmering wine. Bring back to a simmer, cover and simmer 10 to 15 minutes more, until pears areslightly translucent. Turn off heat and remove cinnamon stick. Add almonds. Serve warm or chilled.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 40 grams, TransFat 0 grams

PEARS POACHED IN BEAUJOLAIS



Pears Poached in Beaujolais image

This is a beautiful dessert. The pears are very gently poached for just 10 minutes in red wine that is infused with peppercorns and cinnamon. Then they cool in the wine. The color is particularly striking, as the pears remain translucent and white on the inside but are infused with red wine on the surface.

Provided by Martha Rose Shulman

Categories     dessert

Time 30m

Yield Serves six

Number Of Ingredients 6

6 firm but ripe pears, such as Comice or Bartlett
Juice of 1/2 lemon
1 bottle Beaujolais or other fruity red wine
1/2 cup mild flavored honey, such as clover
2 tablespoons peppercorns
1 cinnamon stick

Steps:

  • Fill a bowl with water, and add the lemon juice. Peel the pears, taking care to leave the stem intact, and place in the bowl of water.
  • Tie the peppercorns and cinnamon stick into a cheesecloth pouch, and place in a large saucepan. Add the wine and honey, and bring to a gentle simmer. Simmer 10 minutes. Drain the pears and carefully add to the wine. Simmer very gently for 10 minutes, then remove from the heat and allow the pears to cool in the liquid. Discard the cheesecloth bag.
  • Place the pears in serving dishes. Return the wine to the saucepan, and bring to a boil. Reduce by half of its volume. Spoon over the pears. Serve warm, room temperature or chilled.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 7 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 42 grams

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