• Carolyn

Pears in red wine

On a wintery cold night, what can be better than the aroma of simmering wine, cinnamon and lemon filling the house?

Here's a yummy recipe from Pedro's Kitchen.


The pears:

4 medium evenly-sized pears, peeled. Bosc pears are good because they tend to remain firm after cooking. But you can use any pear you want to - e.g. William or Pakham - as long as they are ripe but not over ripe, or they could fall apart if overcooked.

Place the pears in the smallest pot where they will all fit together, all standing upright on the bottom. If necessary, cut to flatten the bottom so they stand upright.

The stewing liquid:

1 1/2 cups of red wine

1/3 cup sugar

1 tsp good quality vanilla essence

Rind of 1/2 lemon cut into strips

Juice of 1/2 lemon

1 cinnamon stick

Ground cinnamon powder to taste


Take the pears out of the saucepan.

In the saucepan, combine the ingredients for the stewing liquid. Stir to dissolve properly.

Add the pears and simmer with the lid on, until just cooked - test with a metal skewer. Depending on the size of the pears and the pot, cooking could take about half an hour.

During the cooking process, turn the pears on their side, and over, to get an even colour over the surface. Also baste them.

When the pears are cooked, remove them and simmer the liquid further to reduce it to a syrup.

To serve, drizzle the syrup over the pears to give them a glossy appearance and serve with a dollop of cream or vanilla ice cream.

Serves 4.

If you have syrup left over you can keep it for a few days in a well-sealed jar in the fridge, and use it to pour over hotcakes, pancakes, waffles, and even french toast.

For more of Pedro's recipes, read my book, An Argentine in my Kitchen.


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