Pears Poached in Red Wine


At Frank’s restaurants in Birmingham, Alabama, he serves these pears with Cold Orange Sabayon. The pears are at their best if left to sit in the red wine overnight before finishing the dish.


  • 4 ripe pears, such as Bosc
  • 1 bottle young dark red wine
  • 1 cup port wine
  • 1 cup sugar
  • 2 pieces orange peel, each 3 by 1 inch
  • 1 sprig rosemary
  • small pinch salt
  • 1 recipe Cold Orange Sabayon


Peel the pears and core them with a melon bailer. Cut the pears in half lengthwise and put in a nonreactive saucepan with the wine, port, sugar, orange peel, rosemary, and salt. Simmer for 30 minutes, or until the pears are tender. With a slotted spoon, transfer the pears to a bowl. Strain the poaching liquid over them. Let stand overnight.

Put the pears aside. Boil the liquid until reduced by half. Pour back over the pears. Let cool again, then serve with the orange sabayon.