Rotweinbirnen (pears poached in red wine)

Name: Rotweinbirnen (pears poached in red wine)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 piece firm pears (e.g. Abate Fetel or Williams); 500 ml dry red wine; 100 g sugar; 1 piece cinnamon stick; 3 piece cloves; 1 piece star anise; 1 piece strip of unwaxed orange zest; 1 tbsp cornflour

A German classic that comes to the table all over Germany: Rotweinbirnen are the light dessert after the Christmas roast. The pears take on a deep red in a liquor of red wine, cinnamon, cloves and star anise and are served with the reduced, glossy syrup poured over them. Serves 4.

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Cook time

50 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

250 kcal

Calories

1 g

Protein

0 g

Fat

47 g

Carbs

Ingredients

For 4 servings

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Instructions

1
Peel the pears thinly, leaving the stalk on, and cut the flower end off level so that the fruit stands upright.
2
Bring the red wine, sugar, cinnamon stick, cloves, star anise and orange zest to the boil in a deep pan, dissolving the sugar as you go.
3
Set the pears upright in the liquor and leave them to poach covered over a low heat until a wooden skewer slides in easily; turn them once during this time.
4
Lift the pears out carefully and put them into a bowl. Take the spices and the orange zest out of the liquor.
5
Boil the liquor down uncovered over a high heat until it has reduced by half.
6
Stir the cornflour smooth with 2 tbsp of cold water, stir it into the boiling liquor and bring it back to the boil until it glistens and thickens.
7
Pour the syrup over the pears and serve the dessert lukewarm or well chilled.