[?] Subscribe To This Site

Fresh pear recipe cooked in wine

Fresh pear recipe

This fresh pear recipe is a joy to prepare and a delight to eat. It's a dessert recipe that puts a shining ending on any festive meal. With pears, wine, cinnamon and sugar, you create a gastronomical delicacy.

Although unusual in other regions, this traditional dessert is very popular in Mediteranean Catalonia and Majorca. Catalan prepare it with full-bodied Priorat, Emporda, or medium-bodied Penedes red wine, Majorcan love Binissalem wine with pears.

When making this fresh pear recipe, use a Catalan red wine whenever possible, or another red wine from a Mediterranean wine country. Don't use a bad wine, but don't break the bank.

Below I give you a slightly more elaborated version of this dessert pear recipe. Elsewhere in this web site I give an easier way to prepare this fresh pear recipe in red wine.

The pears you choose should be firm. Varieties like conference and blanquilla ensure very good results. Other pear varieties like bosc, anjou, comice, and bartlett are also fine.

We also have small summer sweet pears like the Sant Joan (St John) variety that are delicious poached in moscatell or garnatxa. I encourage you to copy our fresh pear recipe tradition with any sweet pears you find next to your home. But remember to adjust the cooking time to the size and consistency of your pear type.

If you choose a full-bodied wine you might want to increase the sugar amount a little bit. If you choose a young red wine or moscatell, you may want to reduce the sugar.

Peres al vi negre – Pears in red wine

Ingredients for this fresh pear recipe

Serves 4

8 big firm blanquilla or conference pears. Any firm pear variety like bosc, bartlett, anjou, and comice will do too.
8 cups (2 l) red wine
2 cups (450 g) brown or white sugar
2 cinnamon sticks

How to prepare this fresh pear recipe

Cooking time: 45-50 minutes – Preparation: 5-10 minutes

Wash the pears because we'll use the skin. Peel the pears from the stem to the base. Do not remove the stem. Do not discard the skin.

Put the 8 whole pears flat in a large saucepan together with the skin, the wine, the sugar, and the 2 cinnamon sticks.

Bring the wine to a boil over medium-low heat, and continue cooking the pears uncovered. After about 20 minutes, carefully turn them over with two wooden spoons.

Continue cooking the pears over medium-low heat. After cooking them for 20 more minutes, carefully, remove the pears from the liquid and place them in a dish. Set them aside.

Continue cooking the red wine with the skins and the cinnamon. Slowly reduce the liquid until all alcohol has evaporated and the consistency of the liquid is thick.

Evaporating all alcohol makes it possible for children to eat this delicious dessert

Now you can either fish the cinnamon and the pear skins out, or sift the liquid into another saucepan. If your syrup is already very thick, the first option might be better.

Add the pears to the saucepan with the syrup, and cook 5 more minutes. It is now that you should be careful not to burn the caramelized wine syrup, or you could ruin this fresh pear recipe. If the syrup already has a very dense consistency, skip this step.

Turn off heat, and let the pears cool to room temperature. Or do as I do, and eat them warm, they are gorgeous.

To round out this fresh pear recipe, pour some syrup over the cooked pears, and serve them with cinnamon ice cream. This fresh pear recipe is simply delicious.