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Merlot Poached Pears
Filed under: Dessert, Fruits - Pear, Romantic Recipes, Vegetarian.
Very pretty and versatile, this recipe is sweet enough to serve as a dessert and light enough for a starter course. The pecan crumble adds a slight sweetness and nutty interest to the tart flavor (and striking color!) from the wine.
One 16 oz can of pear halves with heavy syrup*
Two Tablespoons Melted Butter
One Cup of Merlot (most red wines will work well)
One Teaspoon Cinnamon
One Tablespoon Brown Sugar
1/4 Cup crushed pecans
One-Two Tablespoons flour
*To perfect this recipe, we tried several kinds of pears and discovered canned to have the best consistency (not mealy, mushy, or too tough) and we save time by not having to peel and core the fruit.
Pears: Pour pears (including syrup) and wine into a medium-sized sautée pan.
Cook over medium heat for 15 minutes. Reduce the temperature to simmer (low) for another 15 minutes, until wine and juice caramelize.
Pears should not stick to the bottom of the pan; add 1-2 Tbsp. water if necessary.
Crumble: Add chopped pecans, melted butter, brown sugar, and cinnamon to a food processor.
Add flour as needed for desired crumble consistency.
Note: Crumble improves with refrigeration.
To serve: Place a spoonful of yogurt into a small bowl. While still warm, set the pear on the
yogurt with a drizzling of juice (from the pan). Sprinkle 1-2 tsp. of crumble on top and enjoy!
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes