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Pears poached in white wine with spices

Name: Pears poached in white wine with spices
Yield: 4 servings
Cuisine: Französische Küche
Ingredients: 2 pcs Fresh pears; 400 ml Dry white wine; 100 g Granulated sugar; 4–6 tsp Wild cranberries for garnish; 1 pc Whole star anise; 1 pc Whole cinnamon stick

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Gurkerl Küche

Ein eleganter und zugleich herrlich einfacher Dessert-Klassiker: In trockenem Weißwein pochierte Birnen, verfeinert mit aromatischem Sternanis und Zimt. Die feine Karamellnote und ein Klecks fruchtige Preiselbeeren machen dieses Gericht zu einem wahren Gaumenschmaus für besondere Anlässe oder als krönender Abschluss eines feinen Abendessens. Ein leichtes Dessert, das durch seine noble Optik und das harmonische Zusammenspiel von Süße und Säure besticht.

Ingredients

Price per portion:€ 4.51

Ingredients

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Fresh pear 2 Stk Birnen frisch

White wine 400 ml Weißwein trocken

Granulated sugar 100 g Kristallzucker

Wild lingonberries (jar) 4–6 TL Wildpreiselbeeren zum Garnieren

Star anise 1 Stk Sternanis ganz

Cinnamon sticks 1 Stk Zimtstange ganz

Preparation method

Ingredients overview

2 pcs Fresh pears
400 ml Dry white wine
100 g Granulated sugar
4–6 tsp Wild cranberries for garnish
1 pc Whole star anise
1 pc Whole cinnamon stick

Peel the pears, halve them lengthwise, and carefully remove the core.

In a deep pan, spread the sugar over medium heat, add 80 ml of water, stir, and simmer until a golden-yellow caramel forms. Once the caramel has the desired color, add all the white wine at once. Stir until the hardened caramel is completely dissolved again.

Add the cinnamon stick, star anise, and pear halves to the wine broth. Reduce the heat to about one-third and cook the pears for approx. 5–10 minutes until al dente, depending on the variety and ripeness. Remove the pan from the heat and let the pears steep in the broth for another 3–5 minutes so they can fully absorb the aroma of the spices. Serve garnished with a dollop of cranberry jam.