Spiced Non-Alcohol Red Wine Poached Pears
Poached pears are simply fresh pears that have been gently poached on the stovetop, typically in a syrup made of sugar and juices, but often with wine, liqueur and other spices. This recipe uses Bosc pears, dealcoholized wine, blackberry syrup, pomegranate juice, sugar and spices.
Ingredients
- 1 bottle bottle of Dealcoholized Cabernet Sauvignon
- 1/3 cup French Blackberry Syrup
- 1/2 cup Pomegranate Juice
- 1/4 cup granulated sugar
- 1/2 Tablespoon mulling spices or (2 star anise, 2 juniper berries, 2 whole cloves, 2 strips of orange peel, half cinnamon stick, 2 allspice berries)
- 4 firm but ripe Bosc pears with stems
Instructions
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Prepare Mulled Wine
In a 3.5 quart stock pan (I used a Cast Iron Dutch Oven) pour the bottle of wine, blackberry syrup, pomegranate juice, sugar and mulling spices and bring to a boil for about 5-minutes.
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Prepare Pears
You will want to remove the seeds of the pear. To do this use a corer device and gently remove pear core and discard. Cut a small piece of the bottom of the pear so that the pear will stand up straight. Then remove all the skin from the pear leaving the stem intact.
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Poach Pears
Reduce heat of mulled wine mixture to simmer and gently add pears. I leave mine upright until all pears are added. Then gently lay the pears on their sides and allow to simmer for 30 minutes. Gently rotate the pears several times during the simmering process by rotating with the stems. Be careful as not to bruise the pears during this process.
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Reduce Mulled Wine
After simmering carefully remove pears and place on a serving tray. Remove mulling spices and bring mixture to a rapid boil for about 10 minutes. This should reduce the mixture by half. Then carefully spoon the reduced wine mixture over the poached pears. Serve lukewarm or cold and enjoy!