Whole Red Wine Poached Pears with Peppercorn-Orange Syrup

By Sprig Originals ✓ · cooked up in Sprig

Firm Bosc pears simmered gently in spiced red wine until they turn ruby to the core, then chilled overnight in their poaching liquid so the color and spice sink all the way through. The wine is reduced to a glossy, peppery syrup and spooned over, with honey-whipped crème fraîche and toasted pistachios for contrast. It looks like a restaurant plate and almost all of the work happens the day before.

Ingredients

• 4 firm Bosc pears, just barely ripe
• 1 bottle (750 ml) dry fruity red wine, such as Zinfandel, Merlot or Cabernet
• 3/4 cup granulated sugar
• 1/4 cup ruby port (optional, for depth)
• 2 strips orange zest, peeled wide with a vegetable peeler
• 2 tablespoons fresh orange juice
• 1 cinnamon stick
• 2 star anise pods
• 8 black peppercorns
• 2 whole cloves
• 1/2 vanilla bean, split lengthwise (or 1 tsp vanilla extract, added at the end)
• 1 pinch fine sea salt
• 2 teaspoons fresh lemon juice

• 3/4 cup crème fraîche, cold
• 2 tablespoons heavy cream, cold
• 1 tablespoon honey
• 1/3 cup shelled pistachios
• Flaky sea salt, for finishing (optional)

Instructions

1. Peel the pears with a vegetable peeler, working from stem to base in long strokes so the surfaces stay smooth; leave the stems attached. Slice a thin sliver off the bottom of each pear so it can stand upright, then use a melon baller or 1/2-teaspoon measuring spoon to scoop the core out through the base, going up about 1 1/2 inches. Rub the peeled pears with 1 teaspoon of the lemon juice to keep them from browning.
2. Choose a saucepan just wide enough to hold the pears standing or lying snugly (a 3-quart pan usually fits four). Combine the wine, sugar, port, orange zest strips, orange juice, cinnamon stick, star anise, peppercorns, cloves, vanilla bean, salt and remaining 1 teaspoon lemon juice in the pan. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 3 minutes.
3. Slip the pears into the liquid. They should be nearly submerged; add up to 1/2 cup water if needed. Cut a round of parchment slightly larger than the pan, crumple it, and press it down onto the surface so the exposed pear stays wet and evenly colored.
4. Reduce the heat until the liquid barely moves, with just a bubble or two breaking the surface every few seconds (about 180–190°F). Poach 25 to 35 minutes, turning the pears with two spoons every 10 minutes, until a thin knife slides into the thickest part with no resistance but the pears still hold their shape. Underripe pears can take up to 45 minutes; start checking at 25.
5. Take the pan off the heat and let the pears cool in the liquid, uncovered, for 1 hour. Transfer pears and liquid to a bowl or container, cover, and refrigerate at least 8 hours or up to 3 days. This overnight soak is what drives the color and spice all the way to the center.
6. When ready to serve, lift the pears out onto a plate. Strain the poaching liquid into a wide skillet or saucepan and boil over medium-high heat until reduced to about 2/3 cup and thick enough to coat the back of a spoon, 12 to 18 minutes. It will look slightly thin while hot and will thicken as it cools; if it becomes too thick, whisk in a tablespoon of water. Cool to just warm.
7. Toast the pistachios in a dry skillet over medium heat, shaking often, until fragrant and one shade darker, 3 to 4 minutes. Cool, then chop coarsely.
8. Whisk the crème fraîche, heavy cream and honey in a chilled bowl until it holds soft, spoonable peaks, 30 to 60 seconds by hand. Do not overwhip; crème fraîche stiffens fast.
9. Spoon a pool of honey crème fraîche onto each plate, stand a pear in or beside it, and spoon the warm syrup over the pear so it runs down the sides. Scatter with pistachios and a few flakes of sea salt and serve. Serve the pears cold or at room temperature with warm syrup — the temperature contrast is the point.

Chef's tips

Nutrition (per serving, estimated)

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