Chinese pears poached in spiced red wine


Pears which have been poached in red wine are a popular dessert in Britain, the original recipe must go back hundreds of years and is lost in the mists of time.                                    It is a dish that can be made a couple of days in advance which is always useful, and is simplicity itself to produce.

Last Friday I was having people for dinner and decided to make poached pears, but because I am in Beijing I tweeked the recipe to give it a Chinese flavour.  In the UK I would normally use Conference or Comice pears, but here I used what I call ‘Nashi pears’,  as we had been given a box of them as a gift .They are native to China and are also popular in Japan and South Korea.

Nashi pears

They look like a large firm pale yellow apple rather than having a traditional pear shape, and keep well in a cool dry place.  Some people in the west think they are a pear/apple cross but that is not so, they are a true pear. Often given as gifts, they are usually quite expensive.  They are frequently sold with each fruit wrapped in tissue paper and then covered with a little string-vest of polystyrene to prevent them from being bruised or damaged.

Chinese nashi pears

 

CHINESE POACHED PEARS IN SPICED RED WINE

Serves 6

3 large Nashi pears                                                                                                                                 2 cups of red wine                                                                                                                                    70g granulated or caster sugar                                                                                                            3 star anise

Peel, core and quarter the pears.  Put the red wine, sugar and star anise Star aniseinto a saucepan large enough to hold the pears. Heat gently, stirring all the time until the sugar has dissolved.

Add the pear quarters.  Bring up to the boil, then turn the heat down so that the wine is simmering.  Simmer for about 1 hour, checking from time-to-time and turning the pears over if necessary so that they are evenly coloured.

After an hour they should be a lovely wine colour, still firm and holding their shape but a wooden toothpick can be easily inserted.   Use a slotted spoon to remove the pears from the liquid, and place them in a serving dish.

Bring the wine liquid up to the boil, and boil fiercely until it has reduced to a third of its volume, and seems slightly thicker.  Strain the wine over the pears, cover the dish with clingfilm and when cooled, place in the fridge until needed.

Poached pears 1

 

I served them with a dollop of Mascarpone Vanilla Cream.

This consisted of 250g of Mascarpone, 2 heaped tablespoons of icing sugar, 1 teaspoon vanilla extract, beaten together with an electric mixer until creamy. Pile it into a small serving bowl, cover and chill in the fridge until you are serving the pears.

AMM pears 2

Though I say it myself they were delicious, and the Star Anise gave it a really unusual oriental flavour.  I should have made double the quantity as everyone would have liked second helpings, but alas it was all gone.

 

About herschelian

Recently moved to Beijing from London - its all new to me! Trying to learn Chinese, and what makes this city tick.
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8 Responses to Chinese pears poached in spiced red wine

  1. I especially like the addition of the Star Anise. I can almost taste these. Must try. 🙂

  2. Marj Wilson says:

    Glad recipes are back,enjoyable to read as well as use…..

  3. Sheila Taylor says:

    Mrs M is never very far from a good recipe – or party! Hope the celebrations go well in 2 weekends time. Xx

  4. I wouldn’t have thought it would work with Chinese pears. They have such a crispy texture. Very clever. I look forward to trying it.

  5. This recipe looks lovely. Actress Sophie Thompson (Emma’s sister) did poached pears on the BBC’s Celebrity Masterchef this week and the judges raved about it. Must have a go!

  6. These sound delicious! 🙂

  7. gdr224 says:

    I’ve been in China for well over two years now and your great insights into Chinese culture and the mentality of Chinese people still managed to take me by surprise!. Right now I work for this company called Teaching Nomad, and I write a good deal of content about living and working in China. If you don’t mind I’d like to use some of the ideas in your blog and explore them further. Great Job!

    by the way, star anise is a great addition indeed!

    • herschelian says:

      Hi Ginger – if I may call you that – delighted you have made contact, and glad you enjoy the blog. You are most welcome to use the blog in your teaching and writing, but I would very much appreciate if you gave an acknowledgement and reference to my blog.

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