Best French Recipe for Port Wine Poached Pears (Simple Recipe) - By Andrea Janssen (2024)

FAQs

Do you have to peel pears before poaching? ›

Carefully peel pears, leaving stems intact, and place pears in lemon-infused water to hold. Heat poaching liquid of simple syrup with selected spices. Transfer pears to poaching liquid ensuring to cover the entire pear. Poach pears in a gentle rolling boil for approximately 20-30 minutes.

Apples and pears tend to darken when exposed to air, so you don't want to peel them until just before poaching. Lemon juice or ascorbic acid (Vitamin C) can help prevent this discoloration. The easiest way to peel a pear is with a vegetable peeler. Then cut it in half lengthwise with a paring knife.

Syrupy, honey-like late harvest dessert wines fair extremely well with poached pairs, especially Pinot Gris and Muscat. The only thing more attractive than poached pears is how they taste. Remember to use a heartier skinned pear like Bosc to keep the juice locked in.

Pears are often considered best eaten fresh and just-sliced, making them a perfect partner for wholesome, simple snacking – think sliced pears atop whole-grain toast, wrapped with prosciutto, dipped in nut butters, or partnered with blue or aged, hard cheeses.

The Best Pears for Poaching

Our go-to varieties of pears for poaching are Bosc, Anjou, and Bartlett. Each of these pears is quite firm, so they hold their shape and texture when cooked. When choosing your pears at the farm stand or supermarket, look for pears that are still firm and just beginning to ripen.

They should not be completely ripe or they'll be too soft once cooked. Choose pears that are still light-green and are just starting to turn yellow.

Leave the stem on and core the pears from the bottom end with a melon baller to make a beautiful presentation. Poached pears can be stored in the refrigerator for up to a week and are delicious served on their own or topped with whipped cream or ice cream (or both).

This is known as enzymatic browning. Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

Lalvin K1-V1116 is the recommended yeast for your Pear wine but there are many other yeast options if you have different preferences. This product is included in your kit. Your Pear wine is typically drank semi-sweet or sweet.

This is one of those pairings that will certainly impress your guests at your next dinner party. Poach some pears and serve them up with Chenin Blanc, sweet Semillon, demi-sec (sweet) Champagne, or a Moscato d'Asti.

What enhances the flavor of pears? ›

In classic French cuisine, pears are often poached with vanilla beans in wine, and for good reason. The wine's fruit-forward acidity perks up the mellow pears, while fragrant vanilla beans amplify their floral aroma and the gentle cooking method keeps their delicate texture intact.

And herbs like mint, basil, thyme and rosemary are immensely favoured by mixologists as a pairing with pears because they bring vibrancy and freshness to the co*cktails, preventing the fruit from becoming too overwhelming. Bringing herbs and the poached or fresh, crispy fruit together to craft co*cktails is a no brainer.

When it comes to fruit trees, deer have a clear predilection for pears, apples, and persimmons, although they will not shy away from plums. Some pear and apple varieties are particularly cherished and appreciated by deer.

Peel (or don't—your call), and then halve firm but just-ripe pears. I repeat the firm part because if you have ever tried to peel or core an over-ripe pear, you know it's a messy affair. With very-ripe fruit, maybe skip the peeling.

Pears can be left unpeeled for eating fresh, but be sure to peel them before cooking. Although the peel is edible, some fruits may have tough skins with a slightly bitter flavor that is accentuated when cooked. Prevent premature browning by dipping cut pears in water mixed with a little lemon juice or vinegar.

No. Pear skins are totally safe and easy to digest for the stomach. In fact, a lot of the pear's nutrients are found on the skin or just below the skin. If you do keep the skin on you may need to cook the pears for longer and the puree will not be as smooth (unless you have a powerful blender).

As with any fruit, the best way to eat a pear is to eat the whole thing. The skin is where most of the nutrients are, particularly the fiber and antioxidants. That said, be sure to wash it thoroughly before you eat it.