The highlight of this unusual dessert is that it is easy to prepare! And all you need is pears, powdered sugar and red wine. This magnificent combination will not leave indifferent any true gourmet.
Recipe content:

Juicy, aromatic, ripe and tasty pear is a fruit that many people like. This is not only a tasty and aromatic fruit, but also a useful gift from nature. It contains a colossal amount of vitamins, fatty acids, micro- and macroelements, which are important for the health and beauty of our body. Pear is most often consumed fresh. However, this is a truly unique fruit that can be found in all kinds of dishes. It is successfully used to create various and, at times, it seems, incompatible recipes. And the most popular dish of it is a baked pear with additives like wine, honey, sugar, chocolate, etc. In this review, we will consider a unique recipe for cooking pears in red. This is an unusually beautiful, tasty and refined dessert for adults, which is easy to prepare, not burdensome for the wallet and does not require much time.

• Pears for simmering in red wine must be oblong and about the same size so that they can be placed vertically in the cooking bowl. They must be ripe and hard, maybe slightly unripe.
• You can take any red wine for dessert: dry, sweet or semi-sweet. In addition, white wine is also suitable for taste.
• You can put all kinds of additives in the wine: honey, spices, spices, citrus zest, etc. The fruit will be impregnated with the aromas of wine and spices.
• In the process of cooking, it should be remembered that the fruit has one drawback - its pulp darkens very quickly, which makes it look unpresentable. You can avoid this by sprinkling a sliced ​​and peeled pear with lemon juice.
• When sewing (boiling) pears, the fruit should be completely immersed in the liquid. Therefore, choose the right dishes.
• A drunken pear is served with red wine syrup, garnished with whipped cream or a scoop of ice cream. Although for many eaters, additives distract from the true flavor of the dessert. Therefore, be guided by your taste.

Observing all these subtleties, you will prepare an exquisite dish. Pears in red wine will turn out fragrant, tart and incredibly tasty. This dessert should be prepared by every housewife, so let's take a closer look at how this is done.

Pears in red wine - a classic dessert

This delicious dessert will be a great end to a festive dinner, and the aromatic sauce will make pears unique and special.

• Caloric content per 100 g - 89 kcal.
• Servings Per Container - 6 Servings
• Cooking time - 30-40 minutes

Ingredients:

• Pears - 6 pcs. (medium size)
• Sugar - 500 g
• Allspice - 10 peas
• Red wine - 1 l
• Water - 0.5 l
• Carnation - 6 buds
• Fresh mint - for garnish

Step by step cooking:

1. Pour wine and water into a saucepan. Add sugar, clove, pepper and heat.
2. Wash the pears, remove the peel leaving the tails, cut into two or four pieces and remove the seeds.
3. Dip the prepared fruit into hot wine, nor should they be completely covered with wine. Boil them for 20 minutes with a slow boil. Check the readiness by piercing them with a toothpick: the finished pear should be soft.
4. Remove the pan from the heat and let the pears cool without removing them from the syrup.
5. Serve the drunken pear with boiled red wine syrup, garnished with a sprig of fresh mint on top.

Pears in red wine with mascarpone - a festive dessert

A pear in red wine is an incredibly tasty delicacy, and the recipe combined with cheese will impress any eater. An original dish will surprise all guests during a festive meal.

Ingredients:

• Pears - 4 pcs.
• Sugar - 200 g
• Mascorpone - 250 g
• Oranges - 1 pc.
• Dry red wine - 750 ml
• Honey - 2 tablespoons
• Cinnamon - 1 stick
• Bay leaf - 1 pc.
• Peppercorns - 8 pcs.

Step by step cooking:

1. Wash the pears and cut off the bottom a little at the base so that they are stable and do not fall in an upright position. Place them in the cooking pot so that they sit snugly and do not dangle around the container.
2. Wash the orange, dry it, cut off the zest and cut it into long strips.
3. Pour wine into a saucepan for pears, add sugar, add bay leaf, cloves, orange zest, cinnamon, rosemary and pepper.
4. Boil the wine over high heat, tighten the heat and simmer the pears for 15-20 minutes.
5. After this time, remove the pears and set them aside to cool, and continue to boil the wine until the consistency of the sauce.
6. Place the mascarpone in a bowl, add honey and beat with a mixer
7. Cut the finished pears into slices, put on a plate, pour over with wine sauce and add whipped mascarpone.

Pears in red wine A fragrant, light dessert, not burdensome for the wallet, easy to prepare and not time consuming. It is not entirely clear why pears in wine are so often served with whipped cream or ice cream - all harmony is immediately broken! Additives distract from the flavor rather than enrich it; from the aesthetic point of view, the dessert is also definitely starting to lose: unattractive stains appear on the shiny dark sauce ... And calories are added, but who needs them today! So, pears in red wine - and nothing else.

RECIPE OF PEARS IN RED WINE

NECESSARY:

1 kg of ripe, but strong pears (6-7 pcs.)
1 lemon (zest + 1 circle)
1 orange (zest + 1 circle)
6 tbsp. l. sugar (honey)
Cinnamon stick
6 pcs. carnation
1 vanilla pod
A few peas of allspice

HOW TO COOK:

1. In a wide saucepan, bring the wine with zest, lemon and orange circles, spices and sugar (or honey) to a boil. Remove from heat, cover.

2. Gently peel the pears from the skin, leaving the stalk. Place in hot wine, bring to a boil over medium heat. Reduce heat to low, simmer for about 20 minutes.

3. Place pears carefully in a bowl. They will turn pink from wine.

4. Boil the wine over low heat until a light syrup. Pour the fruit with this syrup through a strainer.

5. Cover the pears with an inverted flat plate so that they do not float but are completely submerged in the syrup. Cool down. Put in the refrigerator for several hours (overnight).

6. Remove the dishes from the refrigerator 30 minutes before serving. Serve pears in bowls, drizzle with syrup and garnish with mint or lemon balm leaves. On the 3rd night, they will be infused in syrup, acquire an intense wine color, and are saturated with aromas of spices.

BY THE WAY:TIn the same way, you can cook peaches, only they need to cook for 10 minutes, no more. Delicious too!

Dessert is a worthy conclusion to any festive banquet. He kind of sums up the table conversation. And I want the most pleasant aftertaste from the celebration. It will be fully provided by a pear in wine. A refined and elegant dessert will impress even the most picky gourmet. Of course, it will not work for a children's party, but adults will certainly highly appreciate this French recipe.

All about the pear

The main ingredient requires rigorous selection. Firstly, the fruit must have a firm pulp, otherwise the pear in wine will turn into a nondescript porridge. For our purposes, winter varieties are ideal. Secondly, the fruit should have an elongated shape and be approximately the same size - this is for aesthetics.

If you are planning a pear in wine as a dessert, the recipe allows for different versions and sets of spices. But the preparation of the fruit is always the same. Pears are washed, dried and peeled. Moreover, their tail remains not cut off - it is more convenient and looks more beautiful. The “butt” of the pear is carefully cut to keep it stable. From the same side, the "insides" are removed - the seed capsule. The operation is carried out as carefully as possible so as not to damage the walls of the fruit.

We are just languishing

Pears are cooked in red wine: it gives the dessert a pleasant burgundy hue. Even the most inexpensive dry varieties can be used, although it is probably not worth saving too much.

Half a standard bottle should be enough for four pears in wine. Dessert will be even tastier if the drink is flavored with spices: anise, cloves, cinnamon, fennel. Make the ratio to your liking. You will also need to pour about half a glass of sugar into the wine.

Place the pears in a tall saucepan and pour over the mixture. If it does not completely cover the fruit, you can add water. When the "marinade" boils, the fire is screwed to the minimum, the vessel is closed with a lid and left on the stove until the pears are ready - for about a third of an hour. From time to time, the fruit should be turned over for uniform coloring and cooking. When they soften, the pears are harvested and left to cool.

Pear in wine: recipe for the oven

For supporters of wind cooking, we can offer the following algorithm of actions. Pears (four pieces) are prepared as described above and folded into a mold. On top, they are sprinkled with sugar (preferably brown; it will take about a quarter of a glass) and poured over with two glasses of wine. Vanillin and orange juice with zest are used as spices - one citrus is enough. For a piquant taste, pear in wine is flavored with half a glass of walnuts. The mold is placed in the oven for about half an hour. Periodically, the pears are watered with syrup: this will provide the fruit with an appetizing caramel crust.

The pear is served in wine, always chilled. Some people prefer to use it completely cold, with a temperature at the level of ice cream.

Pickled fruits

So far we have looked at "drunken pears," so to speak, instant. However, there is a French recipe that will take almost two days to implement.

A couple of strong pears, prepared according to all the rules, are poured with a quarter liter of wine. Anise star, cinnamon stick and cardamom seed are added to it. The dish is hiding in the refrigerator for a whole day. Sometimes, when you remember, turn the fruit over for an even soak.

On the second day, the syrup is made. For him, 60 grams of sugar are dissolved in a glass of water (this is about four full spoons); the container is put on a low heat, and the syrup is brought to a boil with continuous stirring. After the final dissolution of the sugar, a spoonful of fresh lemon juice is poured, and after five minutes - a wine marinade in which the pears languished. Almost immediately, fruits are dipped into the mixture and kept at a low boil for a quarter of an hour. When the contents of the saucepan have cooled completely, they are placed in the refrigerator for another 24 hours. During this time, the pear in wine will be saturated with syrup and will taste just magical. After decanting the liquid, the dessert is eaten with excitement.

Pear in wine is delicious without any additions. But you can make it a true masterpiece. To do this, you need to prepare "minced meat", which, after cooling, fills the cavity in the pear. For one fruit, you will need a couple of dried figs, four dates, a tablespoon of mascarpone and a piece of chocolate. Chocolate and cheese are rubbed, dried fruits are very finely chopped. All components are mixed and put into a baking bag - its use greatly facilitates the process of stuffing the dessert.

You can stop at another type of filling. For her, an incomplete glass of peeled walnuts is dried in a frying pan or in the oven, after which the kernels are ground into the smallest crumb and whipped with a glass of very thick, "bazaar" sour cream. You can replace it with the same mascarpone, if funds permit. Finally, the cream is flavored with the juice of one orange. And if it seems to you that the dessert is not sweet enough, then with sugar. Although in most cases aging in wine with sugar is sufficient.

Curious variations

The wine in which the pears were prepared should not be poured into the toilet - a waste of a valuable product. You can strain the liquid and you will have a very pleasant and almost non-alcoholic drink. You can leave the "marinade" to boil until it thickens - and you will have a wonderful sauce that you can pour over the finished dessert.

If you don't have the time or desire to tinker with the filling, you can ennoble the already incomparable pears in red You just need to slowly melt half a tile (based on the same four things) and pour the fruit over the mass. They say that pears poured with white chocolate are especially elegant in taste and tempting-looking.

Alternatively, you can stuff the fruit with ice cream. Depending on the delicacy chosen, you can play with flavor notes. Pistachio, chocolate, vanilla - and each time completely new sensations.

Happy and delicious holiday!

Pears in wine are a traditional French dessert, insanely light and delicious! I don't know why, but I love to prepare it for New Year and Christmas. This spice and wine smell is akin to grog, and I love it.

You won't need anything special for this recipe, just a little patience will do the trick. It is better to take pears of hard varieties, they will cook longer and are more saturated with the aromas of wine and spices.

Take a saucepan that is narrow and high so that the pears are covered with wine. The tedious part is boiling off the wine, but if you take a saucepan with a larger diameter, this procedure will take less time. Trying this dessert, you will understand that you have not wasted your time and will cook it over and over again.

Peel the pears and cut off the bottom so that the pear is stable.

For now, let us dip the pears in water with lemon to preserve the color, while we ourselves will do the syrup.

Pour wine into a saucepan, add sugar, cinnamon, cloves and star anise. Stir and heat until sugar dissolves.

Place pears in a saucepan and simmer for 25 minutes over low heat. If the pears are very dense, it will take longer.

Flip pears while cooking.

Take out the finished pears and put them on a plate.

Boil the remaining syrup for 35-40 minutes, until it thickens. The finished syrup is thick and looks like this.

Put the pear on a serving plate.

Drizzle with wine syrup and serve.

Want a bite?

Or more syrup? The syrup is delicious!

If you do not serve pears in wine right away, then save them until evening like this. Bon Appetit!

An unusual and savory dessert made from simple ingredients? It is possible! Pears in wine are served even in restaurants; this is a special sweetness for adults. You can cook it at home, for this you do not need to stock up on expensive products.

Classic recipe

Steps for cooking pears in wine:

Pear dessert in wine with cinnamon

• 100 ml of fortified wine;
• 1 cinnamon stick;
• 1 tbsp. water;
• 90 g sugar;
• 10 g lemon.

Time - 1 hour 40 minutes.

Caloric content - 88 kcal / 100 g.

Sequencing:

1. Wash the pears. They need to cut off the bottom of the butt, while leaving the stalk. The cut must be level so that they can stand firmly right on the surface;
2. Peel the fruit off. So that they do not darken during the cooking process, they need to be placed in water with a slice of lemon for a couple of minutes;
3. At this time, pour the specified amount of water into a small saucepan. Dissolve all the sugar in it and then put a cinnamon stick;
4. Boil everything for five minutes, and then put pears upright here. They should be quite close to each other;
5. Reduce heat to low, cover pears. Boil all for forty minutes;
6. Spoon the fruit every five minutes. They can even be put down and rotated several times on all sides so that they are better saturated. In this case, boiling should be barely;
7. After the time has elapsed, pour in the wine. Water the fruits every three minutes, and keep the whole dish on fire for another ten minutes;
8. Remove the pears into a deep dish, and return the saucepan with the liquid to the fire. It must be boiled down to a thick syrup, which then needs to be poured over the fruit. You need to water a couple of times for five minutes, after which you can serve.

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Pears in wine with prune paste

• 5 g of honey;
• 60 g prunes;
• 2 pieces of allspice;
• 240 ml of rose wine.

Time - 50 minutes.

Caloric content - 67 kcal / 100 g.

Cooking method:

1. Peel the peel from the pears, then wash the fruits, cut the core. At the same time, the fruits must retain their shape; there is no need to cut them in half. Just carefully cut out all the seeds with a knife from below in a circle. Leave the upper tail;
2. Put the wine on the stove to warm up, add a spoonful of honey to it - then it will be more aromatic;
3. Add allspice. It is easy to replace it with cloves, cinnamon or nutmeg, and someone even adds hot peppers;
4. Dip the fruits into the already hot mixture and keep them there for at least five minutes;
5. After that, get the fruits, and put prunes instead. It needs to be boiled for ten minutes and then placed in a blender bowl;
6. Kill until puree. If there is no blender, you can also use a meat grinder, but then dried fruits may lose their juiciness. It is better to just chop finely with a knife and knead with a fork;
7. Fill the pears inside with the resulting pate, where there were seeds before;
8. Put pears on plates and refrigerate for half an hour, then serve with already cooled spicy wine. Garnish with honey drops or whole prunes.

Pears in red wine with mascarpone

• 1 orange;
• 2 sprigs of rosemary;
• 1 laurel leaf;
• 30 g of honey;
• 750 ml of red wine;
• 260 g mascarpone;
• 190 g sugar;
• 3 pieces of cloves;
• 1 cinnamon stick;
• 9 pieces of peppercorns.

Time - 1 hour.

Caloric content - 143 kcal / 100 g.

Dessert preparation steps:

1. Remove the zest from the washed orange in long strips. This can be done with a vegetable peeler or knife, as thin as possible;
2. Wash the pears and cut off the bottom a little so that they can stand upright. Place them vertically in a saucepan;
3. Then add wine to them, add cloves, laurel leaves, cinnamon, pepper, fresh rosemary sprigs and orange zest;
4. Boil the mixture over high heat, then reduce it. Cook for a maximum of twenty minutes, and then remove the fruit;
5. Boil the remaining wine to a syrup, it will be viscous;
6. Mix the whole pack of mascarpone with a fork with the honey. And you can beat with a mixer;
7. When the pears have cooled down, they must be transferred to saucers. You can cut it into slices, or you can make deep cuts and open the fruit with a fan;
8. Top with dark syrup, and next to it, carefully put a spoonful of whipped mascarpone. For beauty, you can use an ice cream spoon;
9. Add some honey to the whole dish and serve.

Baked "Drunken Pear" in red wine

• 1 bottle of red wine;
• ice cream;
• 220 g cane sugar;
• 1 cinnamon stick;
• 1800 g of pears;
• 20 pieces of cloves;
• 1 orange.

Time - 1 hour 15 minutes.

Caloric content - 74 kcal / 100 g.

How to bake dessert in the oven:

1. Cut the pears in half, peel them off, and core them out to form mini boats. The peduncle can not be left;
2. Pour sugar into a deep mold on the bottom. You can take white, but cane enriches the taste of the dish. If the shape is small, you need to take two;
3. Lay the fruit boats on top, cut down in one layer;
4. Pour wine over them and then add cloves and cinnamon;
5. Peel the zest from the washed orange with one strip, put it on top of the pears, slightly drowning in the wine. If two forms are used, then divide the zest into two parts;
6. Squeeze the juice from the orange directly onto the pears;
7. Send to bake in the oven at 180 Celsius, while taking it out every five minutes, pour over the fruit with wine, turn it over once;
8. Bake for an hour, then remove and serve immediately, placing an ice cream ball next to it. If desired, pour over chocolate topping on top.

It is best to use table wine for recipes. Dry wine does not give such a rich taste and takes juiciness away from the fruit. Although in some cases culinary experts advise using it, complementing the dish with a set of spices.

Pears should be ripe, sweet, but firm. If they are too soft, they will simply crumble from the heat. If small pears are used, they will cook much faster than large fruits.

Pear dessert is a real delight. And it's very simple to prepare it. The scent will fill the whole house!