november 10 2017 | ryan johnson

Pinot Poached Pears

Here’s a simple way to prepare poached pears. Best of all, it’s easy to make in advance. Not only does it give your guests a lighter option, but it will add a visually striking accent to any table.

To make the pears:

Peel 4 pears (choose your favorite; we like Comice and Bosc, but Anjou works well, too). Scoop the core out from the bottom, leaving the stem for an attractive presentation. 

Combine 6-3/4 cups of Pinot Noir with 3-1/3 cups of sugar in a sauce pot. Bring to a boil and reduce to a simmer.

Add the pears and bring the liquid back to a bare simmer. Cook until the fruit is mostly soft. Let the pears cool in the liquid overnight; the longer the pears stay in the liquid the deeper the color.

Prior to serving, rewarm the pears in the liquid. You may serve whole or, for easier eating, slice and fan the fruit and serve with some of the Pinot Noir jus and a delicious chevre.

Wine pairing – 2015 King Estate Willamette Valley Pinot Noir