red wine poached pears

- Preserves -

red wine poached pears

February 22nd, 2022

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Author: Tamara Green

If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast. Author of e-Cookbook "Life After Gluten: Cookies & Bars" available on Kindle, Kobo and on this blog.

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red wine poached pears

#valentinesday #canning #preserves

ingredients

2 each  Bosc pears
300 mL/1 1/4 cups  red wine
50 grams  granulated sugar
20 grams/1 tbsp  liquid honey
2 strips  orange peel and juice of half an orange
1 stick  cinnamon
1 star  anise (optional)

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method #1: for storing the refrigerator

Peel, quarter and core the pears and place in a pan with the red wine, sugar, honey, orange peels, orange juice, cinnamon stick and star anise. Set over low heat to dissolve sugar.

Baste the pears and bring slowly to a boil, cover with a disc of baking parchment. If you care to know, this “disc of parchment” is referred to as a ‘cartuchute’ among culinary circles. It is a great make shift lid. Continue to cook at a very gentle simmer until the fruit is tender but not soft. This ought to take 15-30 minutes more, depending on the ripeness of the pears. Remove the pan from the heat and let the pears cool in the liquid. Leave the pears sitting in the poaching liquid at least a good two hours, after cooling. Keeps in the refrigerator up to two weeks.

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method #2: for canning

Peel, quarter and core the pears and place in a pan with the red wine, sugar, honey, orange peels, orange juice, cinnamon stick and star anise (if using). Set over low heat to dissolve sugar. Baste the pears and bring slowly to a boil, cover with a disc of baking parchment.

Bring a pot of water to a boil. Sterilize two, 500 mL jars and two, two piece lids.

Divide the pears evenly amongst the sterilized jars. Pour the liquid equally into both jars. Seal sterilized lids finger tight. Return the sealed jars to the boiling water. Top up pot so that the water covers the jars by at east an inch. Simmer for 15 to 20 minutes. Remove jars from the water and transfer to a wire rack to cool completely for 24 hours.