Pears in wine with spices (Polish-modern) - photo 1
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Pears in wine with spices (Polish-modern)

Desserts Regional Cuisine of Poland 30 min Easy 17 wyświetleń ~60.98 PLN - (0)
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Description

Delicate pears stewed in red wine with the aroma of cinnamon, cloves, and lemon — a modern interpretation of a traditional European dessert, served in an elegant Polish style. The dish combines the natural sweetness of ripe pears with the acidity of wine and the freshness of lemon; it creates a thick, glossy syrup perfect for Polish cottage cheeses, sour cream, or homemade cream puffs. A great suggestion for the holiday table, a romantic dinner, or a party, easy to prepare even for a beginner cook. Visually: intensely burgundy pears standing in a shimmering syrup, decorated with a cinnamon stick and a thin strip of lemon peel.

Ingredients Used

Ingredients (9)

Servings:
4
  • Pear 3.3 szt. (~600 g)
  • Red wine 500 ml
  • Sugar 100 g
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Cinnamon 10 g
  • Clove 2 szt. (~2 g)
  • ✨ Opcjonalne
  • Butter 30 g
  • 30% heavy cream 200 g
  • Vanilla 1 łyżeczka (~5 g)
💰 Szacowany koszt dania: ~60.98 PLN (15.25 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Wash the pears under cool water and dry them with a paper towel. Trim a small piece from the bottom (about 3–5 mm) so that the pear stands stable on the plate; leave the stem for decoration. Peel the pears thinly with a vegetable peeler, moving from top to bottom. If the pears have large and hard seed cores, you can gently scoop out the center from the bottom using a small melon baller or a small knife, making a hole 1–2 cm deep — do not remove the entire core so that the pear does not fall apart during poaching.

Ingredients: Pear
Tools: cutting board, sharp knife, vegetable peeler, melon baller. Be careful not to peel too thinly at the top near the stem, as the stem may come off.

Liquid and spices

2

In a medium-sized saucepan with a capacity of about 2 l, pour in red wine (500 ml). Add sugar (100 g) and heat over medium heat, stirring with a wooden spoon until the sugar completely dissolves (about 3–5 minutes). Add cinnamon sticks (2 pieces), cloves (4 pieces), and the zest of a whole lemon: first, finely grate the yellow part of the zest using a citrus grater and add it to the saucepan; cut the lemon in half and squeeze about 2 tablespoons of juice (about 30 ml) into the saucepan — this will add fresh acidity and prevent the fruits from darkening. If using vanilla (optional), split the pod lengthwise and scrape the seeds out with a knife, adding both the seeds and the pod to the wine.

Ingredients: Red wine, Sugar, Cinnamon, Clove, Lemon, Vanilla
Use a medium saucepan with a thick bottom to distribute heat evenly. A wooden spoon prevents scratching. If you don't have a citrus zester, use a peeler and cut the peel into thin strips.

Glaze and cooking

3

Heat the mixture of wine and spices until it starts to gently steam and small bubbles appear at the edges — this is a light simmer, not a vigorous boil. Reduce the heat to low/medium, and carefully place the pears in the pot side by side. The liquid should reach at least 3/4 of the height of the pears; if it doesn't fully cover them, you can turn the pears occasionally. Partially cover the pot with a lid so that steam can escape. Gently poach the pears for 12–18 minutes depending on their size and ripeness: check every 4–5 minutes by gently inserting a fork or knife into the widest part — the pear is ready when the fork goes in easily, but the fruit still holds its shape.

Ingredients: Pear, Red wine, Cinnamon, Clove, Lemon, Sugar, Vanilla
Tools: kitchen tongs or slotted spoon. Common mistake: boiling too vigorously will cause the pears to fall apart. Keep a gentle simmer.

Removing and reducing the syrup

4

When the pears are soft on the surface, gently remove them with tongs or a slotted spoon onto a plate or dish, taking care not to damage their shape. Increase the heat under the saucepan and bring the syrup to a stronger boil, reducing it to about half its volume (about 6–10 minutes). The right moment for reduction: the syrup should become slightly thicker and coat the spoon; run your finger along the spoon — a clear path should remain. If you are using butter (optional), reduce the heat to low and add the butter (30 g), stirring until melted, which will give the syrup a shine.

Ingredients: Sugar, Butter, Red wine
Tools: spoon, small saucepan or the same pot. Note: the syrup reduces quickly on higher heat — watch out to prevent burning. If small bubbles start to form and the syrup begins to smoke, lower the heat.

Glazing

5

Place the pears back into the saucepan with the reduced syrup for 1–2 minutes, gently turning them with a spoon so that the entire surface is coated with the glossy sauce. This will give them an even color and a shiny coating. Remove the pears to a plate or a shallow bowl, and generously drizzle with syrup.

Ingredients: Pear, Red wine, Sugar, Butter
Tools: slotted spoon, wide serving plate. Do not keep the pears in the hot syrup for too long if you want to maintain their firmness.

Serving

6

Serve the pears warm or at room temperature. Place one pear on a plate, standing on its base with the stem up, and drizzle with syrup. Optionally, add a dollop of lightly whipped cream or a portion of thick cottage cheese with honey beside it. Decorate with a cinnamon stick and a thin ribbon of lemon peel for color contrast.

Ingredients: Pear, Cinnamon, Lemon
Tools: dessert plates, piping bag or spoon for cream. Additionally, you can add a sprinkle of toasted walnuts for crunch (optional).

Storage

7

Store the remaining pears and syrup in a sealed container in the refrigerator for up to 3 days. Before serving, gently heat over low heat to thin the syrup again. Freezing the cooked pears in wine is not recommended — the texture of the fruit may be compromised.

Ingredients: Pear, Red wine
If the syrup hardens after cooling, heat it briefly and stir. When heating, do not boil too vigorously to avoid overcooking the fruit.

Fun Fact

💡

Stewing fruits in alcohol and sugar is a method used in European kitchens for centuries; pears in wine were a popular dessert at French and English courts, and here they have become an elegant holiday offering thanks to local fruits and spices.

Best for

świąteczny stół romantyczna kolacja przyjęcie

Tips

🍽️ Serving

Serve with lightly whipped cream, thick cottage cheese with a bit of honey, or a scoop of vanilla ice cream. For a contrast in texture, add toasted walnuts or almond flakes. For a savory version, serve with aged blue cheese on a small plate alongside.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. To refresh the syrup, heat the contents over low heat for a few minutes. Do not freeze — after thawing, the fruit loses its texture.

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