After ringing in the new year we somehow had a pretty decent amount of sparkling rosé left in the fridge, about half a bottle. And, knowing me, I just didn’t want to waste it, but I certainly wasn’t drinking the flat, slightly sweet, leftover sparkling wine. Luckily Ry had brought home close to a dozen itty bitty little Seckel pears. They were originally meant as an addition the the massive cheese and charcuterie display he put together, but we had plenty left over so I decided we should try making some poached pears.
Poached pears are a notoriously simple dessert to make, and I’m not quite sure why I never made them for Ry before, he LOVES pears. And this version was definitely simple and pretty delish. There isn’t any special equipment needed, no fancy skills to master, you’re just slowly cooking some pears in a sweet liquid, here it was rosé but you could easily use any wine you have or even make a simple syrup to poach them in.
They were originally meant as an addition the the massive cheese and charcuterie display he put together, but we had plenty left over so I decided we should try making some poached pears.
Rosé Poached Pears
with cardamon, cinnamon and pistachios
The exact amounts of everything doesn’t matter all that much here, just make sure to taste your poaching liquid and make sure it’s slightly sweet, to your liking, and nicely aromatic. And feel free to swap in any other flavorings you want. Go wild. Just let me know about it in the comments.
- 5 Seckel Pears
- 2 C Rosé
- 1 Cinnamon Stick
- 3 Cardamom Pods
- 2 tbsp sugar
- Juice from 1/2 a lemon
- Small pinch of salt
Add your sparkling wine, cinnamon, cardamom, sugar, lemon juice and salt to a small pan and bring to a boil. Make sure to use a pan that will allow the liquid to just about cover the pears, you want them submerged while they poach. While the liquid is coming up to a boil you can go ahead and peel your pears.
Once the liquid’s boiled, reduce the heat down to a simmer and gently add in your pears. Let them poach for 10 – 15 minutes or until tender. You can poke them with a small paring knife and it should easy slide in with minimal resistance. If your’re using larger pears add 5-10 minutes to the total cooking, just test to make sure they’re tender.
Once your pears are done cooking carefully remove them and set aside while you reduce the poaching liquid to a syrup. Bring it up to a boil and let it reduce by about two thirds.
To serve these I sliced them in half and scooped out the seeds and core, arranged them in a dish and topped with the syrup. Next I added some chopped pistachios and a generous drizzle of heavy cream. Ice cream would work really well here too. That’s it. Eat up!