Glühwein Poached Pears

Sliced on a duck confit salad

There just doesn’t seem to be enough time to enjoy Glühwein during the holiday season. So why not extend the tradition into the cold winter months? Maybe even poach a few pears in this elixir to eat for dessert or on a salad of greens and duck confit. Choose firm pears like Bosc or Anjou. Great way to enjoy the post-holiday!

6-8 servings

1 (750 ml) bottle dry red wine

1 cup Port

6 whole cloves

2-4 cinnamon sticks (depending on the length)

2 star anise

3 cardamom pods, crushed

5 large allspice berries

4 dried apple slices

½ cup orange juice

3 or 4 orange peel slices without the white pith

½ honey

3 or 4 Anjou or Bosc pears, peeled, halved, cored

¼ Triple Sec liquor

Directions:

1.        Heat the wine, Port, cloves, cinnamon, star anise, cardamom, allspice, apple slices, orange juice, orange peel, and honey (taste as you add the sweetener and adjust accordingly) in a non-reactive pan. Bring to a bare simmer (never boil) and simmer for about fifteen minutes. Add the pear halves and continue to simmer for up to an hour.

2.        Remove from the heat. Add the Triple Sec liquor. Taste, Think, Transform with honey or Triple Sec.

3.        Enjoy a couple of cups of Glühwein if you wish. Allow the pears and remaining (there is some remaining, right?) poaching liquid to room temperature. Refrigerate until cold, for a few hours, or best overnight.

4.        Serve cold in a pool of Glühwein.

Glühwein Poached Pears

Glühwein Poached Pears
Yield: 6-8 servings
Author:
Prep time: 10 MinCook time: 1 HourInactive time: 2 HourTotal time: 3 H & 10 M
There just doesn’t seem to be enough time to enjoy Glühwein during the holiday season. So why not extend the tradition into the cold winter months? Maybe even poach a few pears in this elixir to eat for dessert or on a salad of greens and duck confit. Choose firm pears like Bosc or Anjou. Great way to enjoy the post-holiday!

Ingredients

  • 1 (750 ml) bottle dry red wine
  • 1 cup Port
  • 6 whole cloves
  • 2-4 cinnamon sticks (depending on the length)
  • 2 star anise
  • 3 cardamom pods, crushed
  • 5 large allspice berries
  • 4 dried apple slices
  • ½ cup orange juice
  • 3 or 4 orange peel slices without the white pith
  • ½ honey
  • 3 or 4 Anjou or Bosc pears, peeled, halved, cored
  • ¼ Triple Sec liquor

Instructions

  1. 1. Heat the wine, Port, cloves, cinnamon, star anise, cardamom, allspice, apple slices, orange juice, orange peel, and honey (taste as you add the sweetener and adjust accordingly) in a non-reactive pan. Bring to a bare simmer (never boil) and simmer for about fifteen minutes. Add the pear halves and continue to simmer for up to an hour.
  2. 2. Remove from the heat. Add the Triple Sec liquor. Taste, Think, Transform with honey or Triple Sec.
  3. 3. Enjoy a couple of cups of Glühwein if you wish. Allow the pears and remaining (there is some remaining, right?) poaching liquid to room temperature. Refrigerate until cold, for a few hours, or best overnight.
  4. 4. Serve cold in a pool of Glühwein.

Nutrition Facts

Calories

281.09

Fat (grams)

0.47 g

Sat. Fat (grams)

0.08 g

Carbs (grams)

38.48 g

Fiber (grams)

6.53 g

Net carbs

31.93 g

Sugar (grams)

21.21 g

Protein (grams)

1.17 g

Sodium (milligrams)

6.63 mg

Cholesterol (grams)

0 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Glühwein, poached pears
dessert
German, American
Did you make this recipe?
Tag @chefsharingthetable.com on instagram and hashtag it #gluhweinpoachedpears
Linda Hierholzer