Poached pears or Poire à la Beaujolaise, is a traditional dessert of Beaujolaise, a French wine region, and is directly linked to the culinary tradition of Burgundy. This is a wonderful dessert, which can be served plain or with ice cream! Full of aromas and flavourful contrasts, this dessert fascinates everyone. Oenou Yi – Ktima Vassiliades took the recipe and transformed it to match the viticultural terroir of Omodos; instead of Beaujolaise, it proposes Geróklima from the age-old vines of the indigenous Maratheftiko variety! Serve the dish with a glass of Commandaria for an incredible meal closure!
Ingredients:
- 6 pears (not small)
- ½ cup sugar
- 10 cloves
- 1-2 cinnamon sticks (depending on the desired intensity)
- 2 cups Geróklima red wine
- 1 piece orange peel
- 1 cup orange juice
- 2 tbsps vanilla extract
Preparation:
- In a saucepan, add the sugar, wine, orange juice, vanilla, cloves and cinnamon and cook over medium to low heat. Boil the ingredients before peeling the pears, so that the fruit does not blacken.
- Peel the pears and place them in the pot for 20-25 minutes. Check the pears with a fork, and be careful to turn them on all sides, so that they boil evenly. Chose a bit unripe pears, which will soften during cooking; if you use ripe pears, they will overcook and melt.
- Turn off the heat and remove, leaving the pears in the saucepan together with the sauce to cool overnight. Keep the lid closed.
- The next morning, remove the pears from the saucepan and boil the sauce over medium heat until it becomes a syrup, stirring.
- Serve the dessert plain, with ice cream or whipped cream, berries and grated biscuit or icing sugar and a glass of Commandaria by Oenou Yi – Ktima Vassiliades!
