Preserved Spiced Pears in Red Wine with Armagnac

Poires au Poivre et à l’Armagnac

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

Invented by andré daguin, this preserve is based on the Gascon tradition of using pepper to heighten the flavor of fruits. The recipe can be doubled or even tripled easily. Keep in mind the pears need to marinate for 3 months before eating. They are fabulous with grilled duck breasts, roast goose, or Toulouse sausages.


  • 4 perfect, but not completely ripe, pears, preferably Anjou
  • Juice of ½ lemon
  • cups


  1. For 4 pears, wash and drain two 3½ cup glass preserving jars with lids and new rubber rings. Place in a pan of water and slowly heat to boiling. Drain upside down on a clean kitchen towel.
  2. Peel and drop the pears into a bowl of water acidulated with the juice of ½ lemon to prevent discoloration.
  3. In an enameled or stainless steel saucepan, bring the wine