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Jamie Oliver 5 Ingredient Poached Pears

Jamie Oliver 5 Ingredient Poached Pears
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Tender pears poached in a spiced red wine syrup, this elegant dessert requires just five core ingredients and minimal effort. The pears absorb the deep berry notes of the wine, balanced by warm cinnamon and sweet vanilla, resulting in a silky, fragrant dish perfect for a dinner party or a cozy night in.

Ingredients

Scale
  • 4 firm but ripe pears (such as Bosc or Anjou), peeled, stems left intact
  • 2 cups dry red wine (such as Merlot or Cabernet Sauvignon)
  • 1/2 cup granulated sugar
  • 1 cinnamon stick (about 3 inches)
  • 1 teaspoon pure vanilla extract

Instructions

  1. In a medium-high saucepan just large enough to hold the pears in a single layer, combine the red wine, granulated sugar, and cinnamon stick. Place over medium heat and stir occasionally until the sugar fully dissolves and the liquid is gently steaming, about 3 minutes. Do not let it boil hard or the sugar can scorch.
  2. Reduce the heat to medium-low and gently lower the peeled pears into the wine mixture, arranging them so they are mostly submerged. If the pears sit above the liquid, you can add a small amount of water (up to 1/2 cup) — but avoid exceeding 2 1/2 cups total liquid as this will dilute the syrup.
  3. Cover the saucepan with its lid or a piece of parchment paper cut to fit snugly (a cartouche). This trap steam and ensures even cooking while preventing the liquid from reducing too quickly.
  4. Bring the liquid back to a gentle simmer — you should see small bubbles breaking the surface but not a full boil. Adjust the heat to maintain this quiet, steady simmer for 25 to 30 minutes.
  5. After 25 minutes, test the pears by piercing the thickest part near the stem with a small paring knife. The blade should slide in with little resistance and the pear should feel tender but not mushy. If not yet tender, continue simmering in 5-minute intervals.
  6. Once the pears are fork-tender, use a slotted spoon to carefully transfer them to a heatproof bowl or plate. They are very fragile at this stage; handle gently to avoid breaking the stems or splitting the fruit.
  7. Increase the heat under the wine syrup to medium-high and boil uncovered for 5 to 7 minutes, until the liquid thickens slightly and reduces to about 1 cup. You will see it become syrupy and slightly glossy — it should coat the back of a spoon. Stir in the vanilla extract during the last 30 seconds.
  8. Strain the syrup through a fine-mesh sieve into a small bowl to remove the cinnamon stick and any solids. Let the syrup cool for 5 minutes — it will thicken further as it cools.
  9. To serve, place each warm pear in a shallow bowl or on a plate. Spoon the warm syrup over the pears, allowing it to pool around the base. Optionally, garnish with a light dusting of ground cinnamon or a dollop of crème fraîche.
  10. If serving cold, let the pears and syrup cool to room temperature separately, then refrigerate together in an airtight container for at least 2 hours. The flavors meld beautifully overnight.

Notes

Store poached pears in the strained syrup in a sealed container in the refrigerator for up to 5 days. To reheat, warm gently in a saucepan over low heat with a splash of extra wine or water, turning occasionally, until heated through. For longer storage, pears can be frozen without syrup for up to 1 month; thaw in the refrigerator before serving. The syrup can be frozen separately for up to 3 months.

Nutrition

Keywords: poached pears, Jamie Oliver, 5 ingredient dessert, red wine pears, cinnamon poached pears, vanilla poached pears, easy dessert, elegant dessert, fruit dessert, fall dessert, stovetop dessert, poached fruit

Find it online: https://britishrecipes.uk/5-ingredient-poached-pears/