Peches, Poires et Pruneaux au Vin Rouge

by Michelle on August 31, 2009

This week for Whisk Wednesdays I made Peches, Poires et Pruneaux au Vin Rouge or Peaches, Pears and Prunes in Red Wine Sauce. A month or so ago our weekly Whisk Wednesdays’ assignment was to make Savarin aux Kiwis et aux Fraises or Rum Savarin with Kiwis and Strawberries. Although I did make the Rum Savarin, my pictures did not turn out well at all. So in place of the Savarin, which was delicious, I decided to post my Poached Pears in Red Wine Sauce. OMG…were the Poached Pears delicious!

I followed the recipe except I eliminated the prunes and we had no peaches so I substituted some of my home canned Peach Butter and just added it to the wine sauce. Also I used Raspberry/Nectarin Freezer Jelly in place of the Red Currant Jelly and ground cinnamon in place of the cinnamon stick. And I did leave the pears in the sauce over night for a more intense color.

The Poached Pears in Red Wine Sauce was probably one of the easier desserts I’ve made in months and yet it was so elegant and down right gorgeous. Since you can make everything the night before and the dessert is so pretty and not too sweet, it would be a perfect dessert for a holiday meal. I could not wait to serve it to Mr. Tastebuds who thoroughly enjoyed each and every bite!

Peches, Poires, et Pruneaux au Vin Rouge
Recipe adapted from Le Cordon Bleu at Home

24 pitted prunes (I eliminated the prunes)
6 small peaches (I subbed 1/4 c. home canned Peach Butter)
6 small pears
1/2 lemon
1 bottle dry red wine, preferably burgundy (I used Merlot)
12 ounces red currant jelly (I subbed home canned Raspberry/Nectarine Jelly)
12 peppercorns
1 stick cinnamon (I subbed 1 tsp cinnamon)
1 tsp vanilla

Garnish:
Mint Leaves and I used some slices of Kiwi Fruit

Soak the prunes in cold water to cover for 20 minutes

Peel the peaches and pears, leaving the stem intact on the pears. With a vegetable peeler carefully remove the pear core and discard. Rub the fruit with the lemon to avoid discoloration.

Combine the wine, jelly, peppercorns, cinnamon and vanilla in a deep sauce pan and bring to a boil for about 5 minutes. Add the prunes, reduce the heat to a simmer and simmer for about 20 minutes.

Add the peaches and pears and continue simmering for another 15 minutes.

Remove the pan from the burner and let the liquid cool to room temperature.

When the liquid is cool, remove the pears with a slotted spoon to a dessert plate or bowl. Strain the wine sauce. Drizzle some of the wine sauce over the pears. Garnish with mint and serve.

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Comments

  • Chez US September 1, 2009 at 12:03 am

    I have always wanted to make this but never have, you made it sound too easy! Looks yum, too!

  • Lori E September 1, 2009 at 12:28 am

    I have made poached pears before but good wine here is not inexpensive so I don’t make it often. It sure is elegant.

  • Michelle September 1, 2009 at 1:33 am

    Lori, I never buy expensive wine. And what I use for recipes is generally Mondavi, $8 for a Mega bottle.

    Even for drinking wine I don’t pay more then $10 a bottle.

  • Ben September 1, 2009 at 2:08 pm

    So beautiful! The pictures are making me want to try this recipe.

  • Stephanie ~ Angelic Accents September 1, 2009 at 6:27 pm

    My goodness, these are BEAUTIFUL and looks so yummy, too! Thanks so much for visiting me & please come again soon!

    Big Hugs,
    Stephanie
    Angelic Accents

  • Kate September 2, 2009 at 1:51 am

    Beautiful! This something I have always wanted to do.

  • Jen @ My Kitchen Addiction September 4, 2009 at 12:15 am

    So beautiful… love the photos! This is one that I will have to try.

  • cantbelieveweate September 5, 2009 at 6:10 pm

    Oh gosh this is pretty!! I may be brave enough to try this with the Fall pear crop now!

  • Shari September 8, 2009 at 1:56 am

    I love the color in this dessert … kiwi and poached pears look great!

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