I didn’t want to make the typical fall dessert. You know the kind. Pumpkin Pie. Caramel Brownies. Nope! I wanted to make something fresh, comforting, and over the top delicious. My Decadent Poached Pears made with cabernet and apple cider is the quintessential fall dessert.
Made with 19 Crimes Cabernet and Louisburg Mill Apple Cider, this recipe for Decadent Poached Pears takes a new twist on the typical poached pear recipe. Instead of adding orange juice, I used my favorite autumnal beverage, apple cider, which gives the pear glaze its rich flavor.
First, clean two red pears. Using a paring knife, remove the skin of each pear. Do not remove the stem. Slice the bottom of each pear off so it sits flat on the cutting board.
Second, add the cabernet, apple, cider, pumpkin spice, and cinnamon stick to a small stovetop pot.
Bring the liquid to a rolling boil and then reduce the heat. Stir frequently.
Third, add the prepped pears to the pot. The heat should be turned to low right now.
Spoon the liquid over the pears several times. Allow to simmer uncovered for 5 minutes. After the five minutes expire, lay each pear on its side and spoon more liquid over it. Set a time for 5 minutes. After the five minutes expire, repeat the process turning the pears to their other side. Repeat this process for a total of 20 minutes are until the pears are tender.
Fourth, remove the steamed pears (they should be tender when pierced with a toothpick or spoon) and place them in a wide bowl.
Fifth, remove the cinnamon stick from the liquid. Increase the heat back to the high setting to bring the liquid to a boil stirring constantly for five minutes until it thickens to glaze. Remove from heat.
Lastly, spoon cabernet glaze over the pears and serve with vanilla ice cream.
Enjoy!
Decadent Poached Pears made with Cabernet and Apple Cider
Ingredients
- 2 peeled whole red pears
- 1 c. cabernet
- 1/8 c. sugar
- 1/4 c. apple cider
- 1 tsp pumpkin spice
- 1 cinnamon stick
Instructions
- Using a small paring knife to peel the pear but leave the stem.
- Slide off the bottom of each pair so it sits evenly.
- Over medium heat combine the cabernet, sugar, and apple cider and stir frequently.
- Reduce to a simmer.
- Place the apples into the pot sitting on their base.
- Add the cinnamon stick to the pot.
- Spoon the cabernet liquid over all sides of each pear. Set a timer for five minutes.
- After the five minutes expire, put the apples on their sides and spoon more of the cabernet liquid over them. Set a time for five minutes.
- Repeat these five minute intervals two to three more times always rotating the pears each time to guarantee that the color covers the pear evenly.
- Check the pears for softness after about 20 minutes of rotation intervals.
- Remove the pears and allow them to cool in a wide bowl.
- Remove the cinnamon stick.
- Bring the heat of the pot back up to medium high and stir the cabernet liquid continuously until the liquid thickens to a glaze (approximately 10-15 minutes).
- Pour the finished glaze over the pears and serve with vanilla ice cream.
If you can use a hand mixer and a spatula, you can make this yummy recipe. Preparing the ice cream is easy. Waiting about eight hours for it to freeze is the tough part.
Can you believe how amazing that scoop of ice cream looks topped with chocolate dipped cherries? As vanilla ice cream as the base, the possibilities for flavor combinations is limitless. Why not peanut butter and chocolate? Or a take on Smores using mini marshmallows? Or perhaps chunked pieces of apple pie from the grocery’s bakery department?
I was inspired to use the cherry-chocolate flavor pairing after purchasing a pound of fresh dark cherries from the grocery store. If you buy fruit that is in season, it forces you to use your creativity to build a recipe around it. What goes well with cherries? Say it with me…chocolate!
Be sure to lay out all of your kitchen tools and ingredients before starting this recipe, a method many chefs refer to as “Mise en Place.” This is French for putting everything in place. You’ll need to be organized so you can quickly move the Seran wrap covered ice cream pan to the freezer, which if you’re like me, means first clearing a flat space in the deep freeze.
