"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

 Eat, drink, and be merry! Wishing you a lovely holiday season and a joyful new year.


Serves 8 to 10

Note: Beets add a vibrant crimson hue to the pears, that red wine alone doesn’t achieve.

1 tablespoon black peppercorns
2 cinnamon sticks
6 firm Bosc pears
2 cups dry red wine
2 cups water
3 cups granulated sugar
Pinch salt
2 beets, peeled and quartered
1/4 cup dried edible rosebuds*, plus additional for garnish
2 teaspoons lemon juice

– Peel the pears, cut them in half lengthwise, and scoop out the seeds with a melon baller or a 1-teaspoon measuring spoon.

– In a large saucepan, toast black peppercorns and cinnamon stick over medium heat until fragrant, about 1 minute. Increase heat to medium-high and, add wine, water, and sugar, stirring until sugar is dissolved. Reduce heat to medium, add pears, salt, beets, and rosebuds. Place a piece of parchment paper directly on the surface of the pears and weigh down with a smaller saucepan (this will ensure even poaching and coloration).

– Simmer until pears are tender, 15 to 20 minutes. Remove from heat and cool to room temperature. Store, refrigerated, for up to 5 days, until ready to use.

– When ready, remove and discard beets. Remove pears from syrup and bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, about 10 minutes.

– Serve pears with lightly sweetened whipped cream, crème fraîche, or ice cream and a sprinkle of Maldon salt. Garnish with rosebuds, if desired.

*Order rosebuds online at Kalustyan’s.



Post a comment
  1. December 22, 2014

    looks so lovely!

  2. lördagsbarn #
    December 22, 2014

    Reblogged this on .

  3. happyandhealthyclub #
    December 23, 2014

    Reblogged this on Happy & Healthy and commented:
    Look, I just found these deliciouse red pears!

  4. December 28, 2014

    I just can’t get over the photos!!! So beautiful! Happy New Year!

  5. January 1, 2015

    Brilliant shots! Thanks for sharing.

  6. Amy #
    January 5, 2015

    Your photos are stunning!!! Looks (almost) too beautiful to eat!

  7. January 11, 2015

    Stunning colours and shots! 🙂

  8. iamchefblog #
    January 20, 2015

    Great blog! This recipe sounds absolutely delicious! 🙂 if you get a moment, you may be interested in following my blog at x

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS