Pêra Bêbada (Drunken Pears)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Peel the pears, leaving the stems intact if desired, then carefully core them from the bottom.

   Ca. 5 min.

   Kokkens note: Use a melon baller or a small spoon to core the pears neatly.

2. 2

   In a medium saucepan large enough to hold the pears snugly in a single layer, combine the red wine, granulated sugar, cinnamon sticks, star anise, cloves, and orange zest.

   Ca. 2 min.

3. 3

   Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.

   Ca. 3 min.

4. 4

   Carefully place the prepared pears into the simmering wine syrup.

   Ca. 1 min.

   Kokkens note: Ensure the pears are mostly submerged; if not, you can add a little water to cover or gently turn them during cooking.

5. 5

   Reduce the heat to low, cover the saucepan, and gently poach the pears for 20-30 minutes, or until tender when pierced with a knife.

   Ca. 30 min.

   Kokkens note: Cooking time will vary depending on the ripeness and variety of the pears.

6. 6

   Remove the pears from the saucepan and set them aside in a serving dish.

   Ca. 1 min.

7. 7

   Increase the heat to medium-high and simmer the remaining wine syrup, uncovered, for 10-15 minutes, until it reduces and thickens slightly into a glaze.

   Ca. 15 min.

   Kokkens note: Watch closely to prevent burning; the syrup should coat the back of a spoon.

8. 8

   Pour the reduced syrup over the poached pears.

   Ca. 1 min.

9. 9

   Allow the pears to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.

   Ca. 2 t.

   Kokkens note: Chilling allows the flavors to meld beautifully.