Dessert

Pêra Bêbada (Drunken Pears)

Name: Pêra Bêbada (Drunken Pears)
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: portuguese
Ingredients: 4 pcs pear firm, ripe, peeled, cored; 750 ml red wine; 150 g granulated sugar; 2 pcs cinnamon stick; 2 pcs star anise; 4 pcs clove; 1 tsp orange zest

Pêra Bêbada, or Drunken Pears, is a traditional Portuguese dessert where pears are gently poached in a spiced red wine syrup. This vegan version offers a sophisticated and flavorful end to any meal, showcasing the natural sweetness of fruit infused with aromatic spices.

An original recipe by Forkin

Total time: 2 hr 45 min
Serves: 4
Difficulty: Medium
Per serving: 398 kcal

VeganVegetarianGluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcspear, firm, ripe, peeled, cored
750 mlred wine
150 ggranulated sugar
2 pcscinnamon stick
2 pcsstar anise
4 pcsclove
1 tsporange zest

Equipment

saucepan · serving dish · melon baller · knife

The method

Step by step

1
Peel the pears, leaving the stems intact if desired, then carefully core them from the bottom.
About 5 min
Cook’s note: Use a melon baller or a small spoon to core the pears neatly.
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.
About 2 min
3
Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.
About 3 min
4
Carefully place the prepared pears into the simmering wine syrup.
About 1 min
Cook’s note: Ensure the pears are mostly submerged; if not, you can add a little water to cover or gently turn them during cooking.
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.
About 30 min
Cook’s note: Cooking time will vary depending on the ripeness and variety of the pears.
6
Remove the pears from the saucepan and set them aside in a serving dish.
About 1 min
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.
About 15 min
Cook’s note: Watch closely to prevent burning; the syrup should coat the back of a spoon.
8
Pour the reduced syrup over the poached pears.
About 1 min
9
Allow the pears to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
About 2 hr
Cook’s note: Chilling allows the flavors to meld beautifully.

Per serving

Nutrition

30%Score

Calories: 397.8kcal
Protein: 1g
Carbs: 66.4g
Fat: 0.4g
Fibre: 5.5g
Sugar: 53.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Pêra Bêbada in an airtight container in the refrigerator.

Reheating

This dessert is best served chilled or at room temperature; reheating is not recommended.