Pêra Bêbada (Drunken Pears)

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Lépésről lépésre

1. 1

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

   Körülbelül 5 p

   A szakács megjegyzése: 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.

   Körülbelül 2 p

3. 3

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

   Körülbelül 3 p

4. 4

   Carefully place the prepared pears into the simmering wine syrup.

   Körülbelül 1 p

   A szakács megjegyzése: 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.

   Körülbelül 30 p

   A szakács megjegyzése: 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.

   Körülbelül 1 p

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.

   Körülbelül 15 p

   A szakács megjegyzése: Watch closely to prevent burning; the syrup should coat the back of a spoon.

8. 8

   Pour the reduced syrup over the poached pears.

   Körülbelül 1 p

9. 9

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

   Körülbelül 2 ó

   A szakács megjegyzése: Chilling allows the flavors to meld beautifully.