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Le Chaudron recipe
Poires pochées au vin rouge
Pears poached in red wine
⏱ 50 minServes 4Easy240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4firm pears
500 ml (2 cups)red wine
120 g (4 oz)sugar
1cinnamon stick
2whole cloves
1orange zest
- 4 firm pears
- 500 ml (2 cups) red wine
- 120 g (4 oz) sugar
- 1 cinnamon stick
- 2 whole cloves
- 1 orange zest
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the pears, leaving the stems, and core them from the bottom so they stand upright.
- Bring the wine to a simmer with the sugar, cinnamon, cloves and orange zest.
- Add the pears and poach gently for 30 minutes, turning often.
- They should be tender when pierced with a knife.
- Remove the pears and reduce the wine for 10 minutes to a syrup.
- Serve the pears with the syrup, warm or chilled.
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