Though poaching pears in wine often results in a subtle, sophisticated dessert, it rarely looks as lovely as it tastes. Here, Grimes took inspiration from the saturated-red glassware that's ubiquitous in Parisian flea markets and from a dessert at Le Chateaubriand, which uses beet to give the pears a lush garnet hue. As far as its flavor goes, the beet doesn't lend anything more than a nice balance to the overall dish, but you'll probably want to poach pears this way from now on.
Poached pears can be made 1 day ahead and chilled. Bring to room temperature before serving.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
Step 2
Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
43 Perfect Pear Recipes for Crumbles, Tarts, Salads, and More
Fall is the time to roast them, poach them, and bake them into a cake.49 Ways to Cook With Pears
These recipes prove the fall fruit is more than just an apple also-ran.
