Pears in red wine are an absolutely classic winter dessert in French and Mediterranean cuisine. The spiced red wine turns into a fragrant syrup that turns the pears a deep maroon color. With a scoop of vanilla ice cream on the side, the hot-cold contrast is irresistible.
Mediterranean
Pears in red wine with spices and ice cream
Conference pears cooked in red wine with cinnamon, star anise and cloves. Classic fall-winter dessert, elegant and comforting.
- Spain
- Dessert
- Light
- Low fat
- High fiber
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 1 g
- Fiber 4 g
- Carbohydrates 40 g
- Fat 0.5 g
- Sodium 10 mg
Story behind the dish
Preparation
Pears in red wine with spices and ice cream is a preparation from Spain with easy difficulty. Reserve about 35 minutes in total (10 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 medium conference pears (ripe but firm).
- Have ready: 500 ml of red wine.
- Have ready: 100 g of sugar.
- Have ready: 2 cinnamon sticks.
- Have ready: 3 star anise.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Peel the pears, leaving the stem; cut off their base so they can sustain themselves
Peel the pears, leaving the stem; cut off the base so they can sustain themselves. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
In a pot where they can stand
In a saucepan that can stand upright, mix the wine with the sugar and spices. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Boil and dissolve the sugar
Boil and dissolve the sugar. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Place pears in syrup; cook covered over low heat 20-25 min
Place pears in syrup; cook covered over low heat 20-25 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove pears; lower the syrup over medium heat 5 min
Remove pears; lower the syrup over medium heat for 5 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the pears warm with the reduced syrup on top
Serve the pears warm with the reduced syrup on top. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
-
Serve with vanilla ice cream
Serve with vanilla ice cream. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Let cool completely before cutting or unmolding; the structure settles with rest.
- Preserve the skin of vegetables and fruits when edible to take advantage of all the fiber.
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