Pears in red wine are a traditional Spanish dessert. In autumn, when pears are at their best, it is made in an ordinary saucepan without an oven.

The recipe was shared by the Spanish food publication Directo al Paladar.

Use firm pears so they do not fall apart. An ordinary table red wine will do, and before serving the dessert must stand in the fridge for at least a few hours, during which the fruit soaks up the red wine right to the core.

What you need

For 3 servings:

  • pears — 3;
  • red wine — 350 ml;
  • sugar — 80 g;
  • lemon — 1 (zest and juice);
  • cinnamon — 1 stick;
  • ice cream and mint — to serve.

How to make it

1. Prepare the pears. Squeeze the juice from the lemon, cut off the zest and set aside. Peel the pears and sprinkle them with lemon juice so they do not darken. Cut a little off the base so they stand upright.

2. Start cooking. Pour the wine into a saucepan and add the zest, sugar and cinnamon. Stand the pears in it and heat, turning them from time to time and basting them with the liquid.

3. Watch the syrup. Keep the heat at the minimum so the liquid does not boil away. When the bubbles increase, add a little lemon juice so the sauce does not thicken and turn into caramel too quickly.

4. Soak. When the pears have taken on a nice colour and the sauce is bubbling vigorously, turn off the heat and baste the pears with the wine several more times.

5. Chill. Refrigerate for at least 4 hours, basting the pears with the syrup from time to time.

Serve the pears cold with a scoop of ice cream and a mint leaf, drizzled with the red wine syrup.

As a reminder, in October we baked a pear tarte Tatin.

Nota bene

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