Ingredients
- 4 pears
- 300 ml red wine
- 300 ml water
- 150 grams sugar (caster)
- 30 grams ginger, fresh
- 1/2 cinnamon stick
- 1 clove
- 1 tablespoon lemon juice
Make it step by step
- Place all ingredients for the poaching liquid into a deep saucepan,bring to the boil and simmer 5 minutes. Reduce heat until liquid is just simmering.
- Peel pears and place in the hot syrup to completely submerge. You can lay a tea towel over the pears to hold them under. If the pears are very large cut in half lengthwise.
- Poach very gently at just below boiling point for 15-30 minutes (varies depending on ripeness and size of fruit) or until fruit is tender but not overcooked. Lift pears gently from liquid with a slotted spoon or wire basket taking care not to damage.
- Boil cooking liquid 5 minutes to reduce, remove from heat, allow to cool to room temperature, add pears, cover and chill.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Carrie Barr, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.