Red wine poached pears with parmesan and pistachios
I’m gonna be honest: I made these pears simply for the photo, with no regard to how they might taste. The fact that they were delicious was really an added bonus. But to nobody’s surprise, most things bathed in red wine for an hour turn out mostly delicious, no?
I’m not sure I would ever serve these as the actual dessert to a meal, but I would certainly call them an epic palette cleanser leading into some sort of decadent cheesecake or fudgy brownies. Yes, I am that person. Love live gluttonous, full-of-too-much-sugar desserts!
Because, like, fruit is not dessert.
Unless we’re talking to my children in which case NEVER MIND, it totally counts.
But guys, friendly little PSA: maybe don’t give these to your kids, they literally taste like red wine.Print
- 2 cups red wine
- 1 cup sugar
- 1 lemon
- 8 firm pears with stems
- 8 oz Parmesan
- ¼ cup pistachios, (lightly toasted)
- In a large deep pan (I used a 5 qt dutch oven) combine red wine, sugar, and 2 cups of water. Heat over medium-high heat, stirring occasionally, until sugar has melted.
- Use a vegetable peeler to create long strips of lemon peel, then juice lemon. Add lemon peel and juice to the pan. Turn the heat down to low.
- Meanwhile, peel the pears leaving the stems attached. Cut off a small portion of the bottom so the pears can stand upright. Place standing up in pan with red wine mixture and raise temperature to medium-high.
- Cook for 30-45 minutes, or until pears are tender. Every 5 minutes, spoon some of the poaching liquid over the pears. Totally fine if they fall over on their side. You can leave them like that and turn them over every few minutes.
- Remove pears and bring poaching liquid to a boil. Continue cooking until liquid has thickened and reduced by half, about 20 minutes.
- Spoon the reduced poaching liquid onto individual plates, then place pear upright on top. Serve with chunks of Parmesan and toasted pistachios. A little vanilla yogurt or fresh whipped cream wouldn’t hurt either.