If you’re looking for something elegant and simple to make for that special someone for a special occasion, try these Slow-Baked Honey Wine Pears.
The inspiration for this recipe came from Laura Calder on the Cooking Channel.
These red wine poached pears are outstanding; you can’t beat its simplicity, beauty, and incredible taste. I’ve made these slow-baked honey wine pears many times. They never fail to be a big hit. The wine/honey syrup alone is amazing; you could almost eat it by itself with a spoon.
Slow-Baked Honey Wine Pears
- 5 to 6 Bosc pear
- 1 750ml Bottle good dry red wine
- ½ cup clover honey
- 1 cinnamon stick
- 2 whole star anis
- Vanilla bean split
- Pinch of salt
- Zest strips from 1 orange
- Optional: Devonshire Cream or Whipped cream flavored with sugar and Cognac
Preheat the oven to 250° F.
Peel the pears from top to bottom leaving the stems intact. Carefully place the pears in a tall-sided stockpot or Dutch oven with a lid with sufficient enough space to hold the pears in a standing upright position. Combine the wine and honey and mix until blended. Pour the honeyed wine over the pears, add the vanilla bean, star anise, salt, cinnamon stick and orange zest and place in the oven on the center rack. Bake the pears for about 4 to 5 hours or until tender. You may need to occasionally baste them. When the pears are done, very gently remove the pears with a slotted spoon to a serving bowl. Allow the pears to come to room temperature.
Pour the remaining liquid through a strainer into a medium saucepan. Discard the spices and zest. Bring the liquid to a boil reducing it to a syrupy consistency. This will take about 20 minutes. When ready to serve, place a pear in a decorative serving dish and pour the syrup over the pear adding some Devonshire cream or whipped cream on the side. You can also cover and refrigerate the pears and syrup until ready to serve. Take the pears and syrup out about an hour before serving.
Notes: I use a good quality honey as well as a good quality wine, such as a Cabernet Sauvignon, Pinot Noir or Zinfandel. It makes a difference. If you don’t have a stockpot or Dutch oven that will allow the pears to stand up, then lay the pears down but make sure they’re almost covered with the liquid. When the pears are done, I store the pears and wine/honey syrup separately in the refrigerator. It’s good to remember that they will take about an hour to bring the pears and syrup to room temperature before serving.
Slow Cooker Method: Prepare the pears the same way. The only difference is you use a 4 quarte slow cooker to cook the pears on high for 3½ to 4 hours or until tender. Strain and reduce the remaining liquid as directed above.
I know what you’re thinking, this recipe takes such a long time? Before you dismiss it, it’s a “set it and forget it” kind of dish. It isn’t hard and it’s so worth the wait.
I serve them in a pretty bowl or dessert dish because they are so elegant and beautiful. So, if you’re celebrating a special occasion and need something that will wow your guests, these Slow-Baked Honey Wine Pears will certainly do the trick.
Time to eat…
P.S. Take a moment to check out and purchase some of the tools I used for this “Slow-Baked Honey Wine Pears” below. 🙂