Pears poached in red wine (pera bêbeda)
Recipe by PlanMyMealsUpdated
- min
- 50
- portions
- 4
- protein/portion
- 1 g
Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Peel the pears whole, keeping the stalk. Cut a thin slice off the base so they stand up.
- Take 2 strips of peel from the orange, without the white pith. In a narrow pan where the pears fit standing, heat the red wine with the sugar, cinnamon stick, orange peel and cloves, stirring until the sugar dissolves.
- When it boils, add the pears, lower the heat, cover and simmer for 25 to 30 minutes, turning them now and then so they colour evenly, until the tip of a knife goes in easily.
- Lift the pears into a bowl. Boil the syrup uncovered over medium heat for 10 to 15 minutes, until reduced to about a third and syrupy.
- Pour the syrup over the pears and let them cool. Serve cold, ideally the next day.
Shopping tip
Firm, slightly under-ripe Rocha pears are ideal: they do not fall apart. Any table red wine works; there is no point using an expensive one.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
Put this recipe into a whole week
PlanMyMeals builds the week around your household's portions and turns it into a shopping list.
No card needed to try it.
Similar recipes
About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.