THE BURGUNDY FRUIT-SWELL

(Our Play on Poires au Vin Rouge / Red Wine Pears)

THE BURGUNDY FRUIT-SWELL

Ingredients: 4 Firm Pears (peeled, stems left on), 500ml Red Wine (Pinot Noir), 150g Sugar, 1 Orange (zested), 1 Cinnamon stick, 2 Star anise, 3 Cloves, 1 tsp Black peppercorns...

Ingredients

  • 4 Firm Pears (peeled, stems left on)
  • 500ml Red Wine (Pinot Noir)
  • 150g Sugar
  • 1 Orange (zested)
  • 1 Cinnamon stick
  • 2 Star anise
  • 3 Cloves
  • 1 tsp Black peppercorns

Cooking Method

  1. The Swell Bring the wine, sugar, and orange zest to a simmer in a narrow pot until the sugar vanishes.
  2. The Bloom Add the cinnamon, anise, cloves, and pepper; simmer for 5 minutes to release the deep woody and licorice oils into the silk.
  3. The Marriage Stand the pears upright in the liquid; cover and simmer for 20 minutes until they are tender and stained a deep crimson.
  4. The Swell Merge Remove pears; boil the liquid until it reduces by half into a thick, spicy syrup.
  5. The Final Flourish Pour the hot syrup over the cold pears; top with raw orange zest and a dollop of crème fraîche.

Cuisine: French

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