Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pear compote made with red wine. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Pear Compote Made with Red Wine is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Pear Compote Made with Red Wine is something which I have loved my entire life. They are fine and they look wonderful.
See how easy it is to find wine matched to your tastes. Add the blackberries, raspberries and kiwi fruit. If desired, add more sugar to taste.
To get started with this recipe, we must prepare a few ingredients. You can have pear compote made with red wine using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pear Compote Made with Red Wine:
- Prepare 6 Pears
- Get 300 ml Red wine
- Make ready 90 grams Sugar
- Take 600 ml Water
- Take 1/2 Lemon
- Prepare 1 Cinnamon stick
Make the Compote: In a small saucepan set over medium-high heat, combine the wine, honey, orange zest, cinnamon stick, cloves and star anise. Bring the mixture to a simmer. Stir in the pears, and reduce the heat to medium-low. Pear and Red Wine Preserve; Fig with Juniper; Compostes with Balsamic Vinegar of Modena.
Steps to make Pear Compote Made with Red Wine:
- Peel the pears with a peeler and cut off a little piece of the bottoms to make them flat. This is so they will not fall down when they're done.
- If you want to simmer pear halves, cut them in half lengthwise and use a teaspoon to remove the core. Cut the lemon into 5 mm round slices.
- Add the red wine, water, and sugar to a pot and place over medium heat. Bring to a boil and melt the sugar.
- Turn the heat to low and arrange the pears so they are covered by the liquid. If boiling the pears whole, the pears should be the right size so that they are just covered by the liquid.
- Place the lemon slices and cinnamon stick on top of the pears and cover with a paper towel. Simmer for 1 hour, ladling the liquid over the pears from time to time.
- Turn off the heat and remove the lemon, cinnamon, and paper towel. Let cool and put the pears in the refrigerator, still in the liquid, and leave in the refrigator overnight. These are delicious eaten with vanilla ice cream.
- If simmering pear halves or quarters, simmer for about 30 minutes to 1 hour.
Strawberry Compote with Balsamic Vinegar of Modena; Sour black Cherry Compote with Balsamic Vinegar of Modena; Fig Compote with Balsamic Vinegar of Modena; Pear Compote with Balsamic Vinegar of Modena; Extra Fruit Jams and Extra Vegetable Preserves. Cover and simmer until rhubarb and pears are just. Poached pears in wine (or Poire à la Beaujolais) is a classic French dessert that originated in the wine-growing territories of Burgundy and Lyon. The French used it as a way to consume fruits that were not ripening to their liking on the tree. By combining peeled pears with wine and a bouquet of spices, the people of the region were able to maximize their harvest while creating a dish that.
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