Bosc Pears Cooked in Red Wine from A Recipe for Cooking by Cal Peternell

When fall comes, we turn to pears, and this year we’ll be turning to the Bosc Pears Cooked in Red Wine, from A Recipe for Cooking by Chez Panisse chef Cal Peternell, for all our dinner parties. Wine-rich and stunningly beautiful, they include a hint of vanilla and cinnamon, perfect for a cool fall night.

This charming book takes home cooks to the next level, with recipes for get-togethers, holiday feasts, family occasions, or a special dinner for two. Illustrated with lovely color photos and drawings, A Recipe for Cooking offers a range of delicious, easy-to-master fare, from recipes such as Savory Tart with Onions, Olive, and Anchovies, Citrus Salad with Ginger, Cilantro, and Saffron-toasted Pistachios, Fish and Shellfish Soup, and Lasagna Bolognese. Each of Cal’s recipes uses the freshest, most delectable ingredients of each season.

Pre-order a copy today from your favorite retailer before it goes on sale October 25.

Bosc Pears Cooked in Red Wine

As a bonus to their rich burgundy color and pleasingly granular texture, these pears make the house smell really festive when you cook them with spices and red wine. Don’t use your best, or worst, bottle for this recipe, of course. You can reuse the poaching liquid for up to a month.

bosc-pearsMakes 6 servings

  • 1 bottle red wine
  • 1 cup sugar
  • ½ vanilla bean, split lengthwise
  • Zest of ½ lemon, in strips
  • ¼ stick cinnamon
  • 12 black peppercorns
  • 6 Bosc pears, just underripe, peeled, with stems left on

Combine all the ingredients except the pears in a pot deep enough to submerge the pears, add 1½ cups water, and bring the liquid to a boil over high heat. Turn the heat down to a simmer and cook for 15 minutes. Add the pears and use a saucer to weigh them down so that they’re all below the surface. Cook until a paring knife blade meets very little resistance when inserted, about 1 hour. You can lift the pears from the wine and eat them as soon as they cool, but they are better left to soak in the refrigerator overnight, or for several days, and then brought to room temperature. Serve them with a spoonful of the poaching liquid. If you want a more syrupy sauce, reduce 1 cup of the liquid by half or more, then spoon it over the pear. Terribly good with crème fraîche ice cream.


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