Pear in red wine

Pear in Red Wine Recipe

Hello! We are going to prepare a delicious and elegant dessert that combines the natural sweetness of pear with the intensity of red wine. Pear in red wine is a perfect option to enjoy in any season and surprise your guests without complications.

Preparation time

Organize your kitchen with these timings so everything turns out perfect:

• Preparation: 15 minutes
• Cooking: 35 minutes
• Total: 50 minutes + 6 hours marinating
• Servings: 4
• Difficulty: Easy

Ingredients

For the pears in red wine

• Red wine: 1 1/2 liters
• Large ripe but firm pears: 4 units (preferably Abate Fetel or Bartletto variety)
• Sugar: 200 grams
• Clove: 1 unit
• Allspice: to taste
• Cinnamon stick: 1 piece
• Lemon juice: 20 milliliters
• Orange juice: 50 milliliters
• Raspberry jam: 150 grams

For the almond tuiles

• Flour: 50 grams
• Powdered sugar: 100 grams
• Egg white: 50 grams
• Melted butter: 30 grams
• Peeled and sliced almonds: 25 grams

If you don't have raspberry jam, you can use jam from red berries or a little red fruit syrup to maintain the fruity essence of the syrup. For the red wine, a good Mencía or a medium-bodied wine will provide a perfect flavor without excessive alcohol predominance.

Utensils we will use

• Wide-based pot or casserole
• Cutting board
• Sharp knife for peeling
• Spoons for mixing and serving
• Bowl for mixing tuille ingredients
• Baking sheet or tray with silicone mat or parchment paper
• Tongs or spatula for shaping the tuille
• Pear corer or spoon for removing the core (optional)

Preparation

1. Prepare the red wine syrup

1. Place the ingredients:
   • In a large pot, pour the red wine along with the cloves, allspice, sugar, lemon and orange juice, raspberry jam, and cinnamon stick.
2. In a large pot, pour the red wine along with the cloves, allspice, sugar, lemon and orange juice, raspberry jam, and cinnamon stick.
3. Initial cooking:
   • Bring the pot to medium heat and cook for approximately 10 minutes, until the sugar dissolves and the spices release their aromas.
4. Bring the pot to medium heat and cook for approximately 10 minutes, until the sugar dissolves and the spices release their aromas.

2. Peel and prepare the pears

1. Wash and dry the pears:
   • Wash the pears under the tap and dry them with kitchen paper.
2. Wash the pears under the tap and dry them with kitchen paper.
3. Peel the pears:
   • With a sharp knife, peel the skin of the pears from top to bottom, leaving the stem to facilitate handling and improve presentation.
4. With a sharp knife, peel the skin of the pears from top to bottom, leaving the stem to facilitate handling and improve presentation.
5. Stable base:
   • Make a small horizontal cut at the base of each pear so they can stand upright when cooked.
6. Make a small horizontal cut at the base of each pear so they can stand upright when cooked.

3. Cook the pears in the wine

1. Add the pears:
   • Once the initial syrup time has passed, place the pears in the pot, ensuring there is space between them for even cooking.
2. Once the initial syrup time has passed, place the pears in the pot, ensuring there is space between them for even cooking.
3. Slow cooking:
   • Cook over medium heat with the pot covered for 25 to 30 minutes, constantly monitoring to baste the pears with the syrup. This will prevent them from drying out and give them a homogeneous color.
4. Cook over medium heat with the pot covered for 25 to 30 minutes, constantly monitoring to baste the pears with the syrup. This will prevent them from drying out and give them a homogeneous color.
5. Check for doneness:
   • Insert a skewer into the core of the pear to verify that it is tender but not falling apart.
6. Insert a skewer into the core of the pear to verify that it is tender but not falling apart.
7. Final maceration:
   • Remove the pot from the heat and leave the pears in the liquid to macerate for about 6 hours. This will intensify the flavor and improve the texture.
8. Remove the pot from the heat and leave the pears in the liquid to macerate for about 6 hours. This will intensify the flavor and improve the texture.

4. Prepare the almond tuiles

1. Mix dry ingredients:
   • In a bowl, combine the sifted flour and powdered sugar.
2. In a bowl, combine the sifted flour and powdered sugar.
3. Add liquids:
   • Add the egg white and mix well before gradually incorporating the melted butter, integrating until a homogeneous dough is obtained.
4. Add the egg white and mix well before gradually incorporating the melted butter, integrating until a homogeneous dough is obtained.
5. Cold rest:
   • Cover the mixture and refrigerate for at least 2 hours to facilitate handling and baking.
6. Cover the mixture and refrigerate for at least 2 hours to facilitate handling and baking.
7. Shape and bake:
   • With the cold mixture, use a spoon to form thin circles on a tray covered with silicone or parchment paper. Sprinkle sliced almonds over each circle.
   • Bake at 170ºC for 4 minutes or until golden.
8. With the cold mixture, use a spoon to form thin circles on a tray covered with silicone or parchment paper. Sprinkle sliced almonds over each circle.
9. Bake at 170ºC for 4 minutes or until golden.
10. Mold:
    • As soon as the tuiles come out of the oven, quickly shape them as desired (curved or flat) before they cool.
11. As soon as the tuiles come out of the oven, quickly shape them as desired (curved or flat) before they cool.

5. Reduce the wine syrup

1. Remove pears:
   • Carefully remove the pears and set aside for plating.
2. Carefully remove the pears and set aside for plating.
3. Reduce liquid:
   • Place the saucepan with the syrup over low heat initially, then increase to high heat until a dense syrup is obtained, being careful not to let it caramelize to preserve its flavor.
4. Place the saucepan with the syrup over low heat initially, then increase to high heat until a dense syrup is obtained, being careful not to let it caramelize to preserve its flavor.

6. To finish and serve

Remove the spices and any solid residue from the syrup to achieve a clean syrup. Serve each pear accompanied by a portion of whipped cream and decorate with almond tuiles and fresh mint leaves. This dessert can be enjoyed cold or slightly warm for a pleasant contrast between the pear and the red wine syrup.

I want to share these tips with you

• Use firm pears: Choose ripe but firm pears so they maintain their shape and texture during cooking.
• Be careful with the wine: The wine should be of medium quality so that it adds flavor without bitterness or excessively dominating the dish.
• 1. Baste the pears: 2. Basting the pears with the syrup several times during cooking keeps the surface juicy and even.
• 3. Respect the times: 4. Maceration is key to deepening the flavor, don't skip it.
• 5. Adapt the tuille: 6. If you don't have lard, you can replace it with good quality melted butter.

Nutritional Information

• Calories: 7. 280 kcal per 100g
• Proteins: 8. 1.2 g
• Fats: 12 g
• Carbohydrates: 38 g
• Fiber: 9. 3.1 g

10. These values are approximate and may vary depending on the specific ingredients and portion sizes.

5 keys to make it perfect

1. 11. Pear selection: 12. Always prefer pears with an elongated shape and firm flesh, such as the Select Red Pear or the classic Abate Fetel, for an ideal texture.
2. 13. Wine quality: 14. A good Red Wine with Pear will enhance the mix of sweet and sour without overshadowing the fruit. You can try the Mencía variety for a fruity and light aroma.
3. 15. Be careful with the sugar: Ajusta el azúcar para que el dulce no opaque el sabor natural de la pera ni del vino.
4. Avoid overcooking: Cooking too long can make the pear too soft; aim for tender but firm.
5. Long maceration: Let the pears rest in the syrup so they absorb the flavors deeply and achieve the authentic taste of Pera Enfín Vino.

When is it ideal to enjoy it?

This dessert is ideal for family celebrations or special moments during autumn and winter due to its ability to provide warmth and sweetness. The combination of pear and red wine makes it perfect for an elegant dinner that requires a sophisticated finish. Furthermore, being able to be served cold or warm, it is flexible for any occasion. Try pairing it with a soft red wine or complement it with a scoop of ice cream for a refreshing and creamy contrast.

Comparative table of recipes similar to Pear in Red Wine

Related recipes to explore

• Pork medallions in red wine reduction
• Pepper steak
• Stuffed loin with spinach and cheese
• Leg of boneless lamb and mint jelly
• Baked chicken with cider glaze, old-fashioned mustard and rosemary about pumpkin and shallots
• Meatloaf

Share your experience

We invite you to prepare this recipe and tell us how it turned out. Did you try any variations, perhaps changing the red fruits or the type of wine? Cooking is for experimenting and sharing. Leave your comment and share your own little tricks!

Culinary glossary

• Macerate: to let food rest in liquids so that they absorb flavors.
• Tuille: thin and crispy cookie, often molded into decorative shapes.
• Reduce: to cook a liquid until its volume decreases and its flavors intensify.
• Syrup: thick syrup of sugar cooked in water or juices.
• Little by little: add ingredients slowly to achieve better integration.

Pear in red wine

Pear In Red Wine: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: International

Keywords: pear, wine, red, international, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 180 kcal

Preparation Time: PT15M

Cooking Time: PT15M

Total Time: PT30M

Recipe Ingredients:

• Red wine: 1 liter (example: Viña Albali, Marqués de Cáceres)
• Pears: 4 units (recommended: Abate Fetel or Bartletto)
• Sugar: 200 grs.
• Cinnamon stick: 1 stick
• Orange peel: 50 cc of juice
• Lemon peel: 20 cc of juice
• Raspberry jam: 150 grs.
• Clove: 1 unit
• Allspice: to taste
• Almond Tuille: Flour 50 grs., Egg white 50 g, Melted butter 30 g, Peeled almonds 25 g, Powdered sugar 100 g
• Other: fresh mint leaves, whipped cream to taste

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 25 minutes

Resting and maceration: :

Rest and maceration: 6 hours

Total: :

Total: approximately 6 hours and 40 minutes

Servings: :

Servings: 4-6 people

Difficulty: :

Difficulty: Moderate

Start aromatic cooking: :

Start the aromatic cooking: In a large pot, place the red wine along with the cinnamon stick, orange and lemon peel, cloves, and pepper. Bring to medium heat and let cook for about 10 minutes, allowing the spices to release their aromas.

Prepare the pears: :

Prepare the pears: Peel the pears carefully from top to bottom, leaving the stem intact to facilitate handling and presentation. Make a horizontal cut at the base so they can stand upright.

Cooking the pears: :

Cooking the pears: Add them to the pot with the infused wine and cook over medium-low heat for approximately 25 minutes, or until they are very tender, basting them occasionally with the aromatic liquid.

Resting and maceration: :

Resting and maceration: Once cooked, remove the pears and let them macerate in the wine for about 6 hours in the refrigerator, allowing them to absorb the intense flavors and acquire a bright and appetizing appearance.

Reduce the syrup::

Reduce the syrup: Finally, heat the remaining liquid over low heat and reduce for about 10 minutes until a thick syrup is obtained that will serve to decorate and enhance the flavor.

Editor's Rating:
4.5