Rose Poached Pears

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Recipe by Naomi Sherman
Servings

4

serves
Net Carbs

34.1

grams
Protein

0.7

grams
Fat

0.2

grams

When my lovely friends over at Gomersal Wines sent me a selection of wines to cook with, I immediately thought of red wine poached pears
.
While I was looking through recipes for inspiration, I saw some pears poached in white wine and my mind went straight to the lovely blush pink bottle of Rosè that they had sent me
.
Using the Rosè gave the pears a delicate pink hue and a lovely light, floral and fruity boost to their already sweet flavour
.
I served mine over some Greek yoghurt, drizzled with more of the lush syrup
.
It’s the perfect end to a dinner party or a yummy weekday lunch
.
Try it yourself
.
Enjoy!

Ingredients

  • 4 pears peeled, leaving the stem on

  • 1 bottle of Gomersal Rosè

  • 2 cups of water

  • 1/4 cup of caster sugar (add more if you like it sweet)

  • 1 teaspoon of vanilla extract

Directions

  • Take your peeled pears and use an apple corer or melon baller to carefully remove the core from the base.
  • Place all of the other ingredients into a saucepan and stir to combine.
  • Add the pears and top the liquid up with more water if required (you want the pears to be mostly covered but they don’t need to be completely submerged)
  • Cover and bring to a hard simmer, then reduce the temperature until just simmering.
  • Cook for approx 10 minutes, or until the pears are soft but not falling apart.
  • Remove the pears and bring the poaching liquid back to the boil.
  • Boil hard until it has reduced into a syrup.
  • Serve the pears over yoghurt or ice cream, drizzled liberally with the syrup.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories203
  • % Daily Value *
  • Total Fat 0.2g 1%
    • Total Carbohydrate 34.1g 12%
      • Protein 0.7g 2%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.