Red Wine Poached Pears Recipe & An Intentional Autumn


Hey everyone! I hope you had a fantastic Thanksgiving. Today I’m going to show you a festive, kind of holiday treat. I’m in Chicago for Thanksgiving with my family. Here’s my big brother Brian. Tell them what we’re making. We are making some poached ehhh — not eggs — poached pears. Poached pears. I just recently learned this poached pear recipe from the chef Anna Watson Carl. I went to this incredible retreat in the Catskills, “An Intentional Autumn.” During the retreat Anna, who you might know from her incredible blog and book “The Yellow Table,” showed us how to do these red wine poached pears. She makes a pastry to make a poached pear tart but there’s so much you could do with them. I thought I’d show you the first step: poaching the pears. I just have to say that the retreat was so much fun. We cooked together and went outside and foraged to make these beautiful hanging swags with the help of Rachel from Sweet Root Village. Alright, back to the recipe! You’ll want a big pot and add a whole bottle of fruity red wine to it such a Zinfandel or Pinot Noir. Then add 1 cup of water, a fourth cup honey and two-thirds cup sugar. Three slices of lemon, 1 cinnamon stick and a few shakes of black pepper. You have a bunny for a pepper…. I do. Heat that until you start to see bubbles. Meanwhile, peel your pears. You want a pear that’s firm when ripe; we’re using Bosc pears. And we’re cutting them in half. The condition they’re in when you put them in the pot will depend on how you plan on eventually using them in a recipe and how you’re going to eat them. Cover with parchment paper and let simmer for 15 minutes. Now they’ve been poached and dyed this beautiful color. So what if you want to make it a more saturated color that goes a little deeper into the pear. You would let this concoction cool then put the pears back in it and refrigerator for a few days. So that’s how to get a deeper color. You can see with the quick poach we did that the color doesn’t go very deep but it is still effective. Ok now I need to tell you more about this retreat I went on because it was that awesome. It was organized by Rebecca Gallop of A Daily Something and she taught us food styling workshops we also did photography workshops. Each day began with yoga in the morning and ended with a dinner with the entire group of these creative, kind inspirational women. In such a short time, we really became friends. It was something special. Ok, so as I mentioned at the beginning of the video, at the retreat we baked the poached pears in a pastry crust, but you can also cut them up and put them on your yogurt; there are so many things to do with it and the color is a really welcome addition to the holiday season. So, have fun with it, enjoy, and — Brian Brian Brian… Hey, I’m still here! Tell them what not to forget. You should not forget to:

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