Chilled Pears Bordelaise
Pears simmered in red wine, warm vanilla & the aromatic spices of autumn. A perfect make-ahead dessert!
Servings: 0
Equipment
- French or Dutch Oven or a pot large enough to keep the pears upright and covered in wine
Ingredients
- 1 bottle of Bordeaux yielding a little more than 3 cups
- 1 ¾ cups granulated sugar
- 1 vanilla bean, seeds scraped and reserving the pod substitute with 1 teaspoon vanilla extract
- 1 cinnamon stick
- 2 bay leaves
- 1/2 tsp ground cardamom
- 6 to 8 large pears, peeled, stems intact Ex: Anjou or Bosc
Instructions
- In a large oval pot or Dutch oven over low-medium heat, add the wine, sugar, vanilla bean and pod, cinnamon stick, cardamom, and bay leaves. Bring to a low boil. Stir to combine well and until the sugar has completely dissolved. You’ll know the sugar has properly dissolved when you no longer feel the grainy bits on the bottom of the pan when stirring.
- Slowly lower in the pears, taking care to keep them upright and covered in wine. Cover the saucepan and simmer, turning the pears occasionally so they cook evenly, about 30 minutes, or until tender all the way through. Note: The cooking time will entirely depend on the ripeness of the pears.
- Allow the pears to cool. Chill overnight (or up to two days) in the refrigerator. Turning them once or twice if leaving them longer than 24 hours, or one side will absorb more syrup and color than the other.
- To serve, place each pear into a shallow bowl, being sure to spoon a generous amount of syrup over them. Enjoy!