Elsa cuisine The incredible story of the poached Pear Poached Pear

In Europe in the Middle Ages, Pears were not considered healthy for Aristocratic families. Doctors recommended not to eat them, too acidic for the bodies of the Nobles.

The only solution found to balance this acidity was to cook it in red wine! They also added spices to the recipe because they thought the stomach wouldn’t work well with low temperature food, therefore cooking it and adding spices helped digestion.

Hence the birth of the “Poires pochées au vin” (Poached Pears in red wine)

Recipe

6 ripe pears 2 cups red wine 1/2 cup sugar 1 lemon 1 stick cinnamon 3 whole cloves 1 teaspoon vanilla extract

Peel and core the pears. Cut them into quarters. Place the pears in a saucepan and add the wine and sugar. Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use. Add the peel to the saucepan with cinnamon, cloves, and vanilla. Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender. Transfer the pears and the lemon peel to a serving dish. Bring the liquid in the saucepan to the boil. Reduce to half or until liquid becomes syrupy. Pour the sauce over the pears. Let cool and chill.

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