Poaching in Wine

Fruits that are poached in wine take on the flavour of the alcohol and, in the case of red wine, the colour. This is the classic French technique for poaching whole pears, as shown here. Before poaching, peel and core pears, leaving their stalks intact. This will help to make slicing easy and will give an attractive presentation.

1. Heat wine with flavourings and sugar until sugar dissolves. Add prepared pears and bring slowly to a simmer. Poach for 15-25 minutes.

   

2. Remove from the heat, cover and let cool in the liquid. Remove pears with a slotted spoon, reduce liquid and cool. Serve the fruit sliced, on a pool of syrup.