Ruby Red Wine Poached Pears with Spiced Reduction Syrup

By Sprig Originals ✓ · cooked up in Sprig

Whole peeled pears simmered gently in a bottle of fruity red wine with orange, cinnamon, star anise and black pepper, then chilled overnight in the liquid until they turn stained-glass ruby all the way through. The poaching wine gets boiled down to a glossy, spoon-coating syrup, and the whole thing lands under a cloud of tangy whipped crème fraîche with honey-salted walnuts. The fruit is genuinely the dessert here — no cake, no crust, just deep winey fruit and a syrup you'll want to lick off the plate.

Ingredients

• 4 firm-ripe Bosc pears, stems intact
• 1 tablespoon fresh lemon juice
• 750 ml fruity dry red wine (Zinfandel, Merlot, or Côtes du Rhône)
• 1 cup water
• 3/4 cup granulated sugar
• 2 tablespoons honey
• 2 wide strips orange zest, plus 2 tablespoons orange juice
• 1 cinnamon stick
• 2 star anise pods
• 4 whole cloves
• 8 black peppercorns
• 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract, added at the end)
• 1 pinch fine sea salt

• 1/2 cup walnut halves, roughly broken
• 2 teaspoons honey
• 1 teaspoon unsalted butter
• 1/4 teaspoon flaky sea salt

• 1/2 cup crème fraîche, cold
• 1/4 cup heavy cream, cold
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Peel the pears with a vegetable peeler, working from the stem down in long strokes so the sides stay smooth — the smoother the surface, the glossier the finished pear. Leave the stems on. Slice a thin sliver off the bottom of each pear so it stands upright, then use a melon baller or a 1/4-teaspoon measuring spoon to scoop the core out through the base, going about 1 1/2 inches up. Rub all over with the lemon juice.
2. In a saucepan just wide enough to hold the pears snugly (a 3- to 4-quart pot is usually right), combine the wine, water, sugar, honey, orange zest strips, orange juice, cinnamon stick, star anise, cloves, peppercorns, split vanilla bean, and salt. Bring to a simmer over medium heat, stirring until the sugar fully dissolves, about 4 minutes.
3. Lower the pears in on their sides. The liquid should nearly cover them; if not, add a splash more water. Cut a round of parchment slightly larger than the pot, poke a small hole in the center, and press it directly onto the surface so the exposed tops of the pears stay submerged in color.
4. Adjust the heat so the liquid holds at a bare simmer — 180–190°F, with just a few lazy bubbles breaking the surface. A hard boil will blow out the pears' shape. Poach 20–35 minutes depending on ripeness, turning each pear a half-turn every 8 minutes with two spoons so they stain evenly.
5. Test for doneness by sliding a thin knife or cake tester into the thickest part of a pear near the base: it should slide in with almost no resistance but the pear should still feel like fruit, not applesauce. Pull the pot off the heat the moment they're there.
6. Let the pears cool in the poaching liquid to room temperature, about 1 hour, then transfer pears and all the liquid to a bowl or deep container, cover, and refrigerate at least 4 hours and ideally overnight. This is where the color goes from pink-blushed to deep ruby all the way through — don't skip it.
7. Lift the chilled pears out onto a plate. Strain the poaching liquid into a wide skillet or saucepan, discarding the spices, and boil over medium-high heat until reduced to about 3/4 cup and syrupy enough to coat the back of a spoon and leave a clean line when you drag a finger through it, 15–20 minutes. It thickens noticeably as it cools, so stop while it still pours easily. If using vanilla extract instead of a bean, stir it in off the heat. Cool to warm or room temperature.
8. While the syrup reduces, make the walnuts: melt the butter and 2 teaspoons honey in a small skillet over medium heat, add the walnuts, and toast, stirring constantly, until fragrant and glazed, 3–4 minutes. Scrape onto a piece of parchment, sprinkle with the flaky salt, spread apart, and let cool and crisp.
9. Whip the crème fraîche, heavy cream, powdered sugar, and vanilla together with a whisk or hand mixer just to soft, billowy peaks, 1–2 minutes. Stop while it still slumps — overwhipped crème fraîche turns grainy.
10. To serve, stand each pear in a shallow bowl (or fan it: halve lengthwise, then slice each half thinly from the base up, leaving the stem end attached, and press to spread). Spoon 2–3 tablespoons of syrup over and around, add a generous spoonful of whipped crème fraîche alongside, and scatter with the honey-salted walnuts. Serve chilled or at cool room temperature.
11. Any leftover syrup keeps refrigerated for 3 weeks — it's excellent over ice cream, yogurt, or stirred into sparkling water.

Chef's tips

Nutrition (per serving, estimated)

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