WINE, SPICE, & ROSE POACHED PEARS
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
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.