The cheese adds an extra layer of warming fat (love handles) beneath your skin. It’s loaded with Fall/Winter flavors of warm cinnamon, fresh lemon, and luscious red wine. Because let’s be sure: Red wine is, in fact, a Winter weather flavor.
And as Christmas creeps closer (and by creeps, what I really mean is railroads me into the garland strung ground – would that be painful or awesome?), these gems are guaranteed to make an appearance on my holiday table. Be it breakfast, dessert, or late-night feeding – they’re beautiful, kind of vintage, and cheap like me on the 3rd date. Or at least like the bowls they were served in.
Seriously guys. This Spiced Red Wine Poached Pears & Creamy Ricotta recipe – which I actually originally posted way back in 2011 – is oh so easy (again, kind of like me on the 3rd date). Who would ever argue with a cheese and wine poached pear course? Or a cheap and easy writer with a pot full of wine, for that matter? No one, that’s who.
….Unless maybe they don’t like pears. Or can’t eat cheese. Or don’t entertain writers. All of which would be a sad day in the world of me.
It isn’t up for debate – it’s a proven, medical, scientific, dictionarial fact: Pears are scrumptiously delicious. And they’re even more so when they’re cooked in wine. And dished up in plates you found at the thrift store. And washed thoroughly.
Spiced Red Wine Poached Pears & Creamy Ricotta Recipe
- Shallow Bowl
- 4 Firm Ripe Pears (Bartlett work well if not too ripe)
- 2 pieces Lemons Juice
- 1 ½ cup Dry Red Wine
- 1 cup Water
- 2 pieces Cinnamon Sticks
- 1 cup Sugar (you could use white here OR organic cane or honey would be interesting too)
- 8 slices Lemon + 8 Thin Slices of Lemon for Serving
- Place lemon juice in a shallow bowl and peel and core the pears. You can do this by slicing them in half and removing the pear cores with a pairing knife, or, if you have a corer just plunge that baby head first into the center of the fruit and pull out the core. As you do this, gently toss the pears in the lemon juice to prevent browning.
- Put the red wine, cinnamon, sugar, 8 lemon slices, and 1 C of water in a medium saucepan over low-medium heat and simmer gently until the sugar dissolves, stirring often.
- Bring to a boil over medium-high heat, then reduce the heat to simmer the mixture for 15 minutes.
- Add the pears and simmer for a further 20 minutes, carefully turning occasionally if necessary to ensure even colouring.
- Cover and leave the pears to soak in the syrup at least 6 hours (or overnight).
- Before serving, remove the pears and simmer the syrup over high heat for about 15 minutes or until it thickens slightly.
- About an hour before serving, place ricotta in a colander to drain any excess liquid. Serve the pears with some of the syrup mixture, a slice of fresh lemon and some drained ricotta cheese.
Related: Poached Pear Recipes