Pears poached in white wine
Pere al vino bianco
Pears poached in white wine is a lovely autumn dessert with an cool, earthy flavor. The perfect sweet treat after a long day out of doors.
Hard pears cooked in wine have been served as a delicacy for the royal families of Europe for many years, and it is virtually impossible to determine their origin. In Italy, Piedmont is normally given credit for the invention of the recipe, and in this region you’ll often see pears poached in wine served with a scoop of ice cream, thick custard or a dollop of sweetened mascarpone on the dessert menu. Maybe because this dessert is incredibly easy and actually best when made in advance.
Ingredients
4 firm pears
300 ml white wine such as Moscato d’Asti
1 tbsp sugar
1 stick of cinnamon
1 aniseed star
A spring of fresh mint
Preparation
Peel the pears, leave the stem but try to remove as much of the core as possible.
Bring white wine, sugar and spices to the boil
Lower the heat, add pears and let them cook under lid for about 10 minutes. When finished the fruit should be tender but not mushy.
Place the pears in a clean glass jar. Cover with syrupy white wine, seal the lid and place cold. If the poached pears are properly covered they will keep for months.
Serve the pears poached in white wine with 100 g mascarpone stirred with powdered sugar and vanilla.
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Well-seasoned and tasty dessert of pears poached in white wine
So simple and so good. Pears are amazing and so is this recipe for poaching them. Thanks.
Thank you Maria, for your ever positive comments:) I really appreciate it.
I am a huge fan of poached pears! I can’t wait to try this recipe. It sounds delicious!
Yes, and I’d almost forgotten how good the real thing was compared to the canned sugar version.