Name: Scarlet Poached Pears
Cook time: 20 min
Total time: 1 1/2 hr
Yield: Makes 6 servings
Ingredients: 2 cups Orange Muscat such as Essencia (from a 750-ml bottle); 1 medium red beet (1/4 pound), peeled and sliced; 1 tablespoon sugar; 2 teaspoons fresh lemon juice; 1 (2-inch) cinnamon stick; 2 Turkish bay leaves or 1 California; 3 small firm-ripe pears (3/4 to 1 pound total), such as Forelle, peeled, halved lengthwise, and cored

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Scarlet Poached PearsMartyn Thompson

Though poaching pears in wine often results in a subtle, sophisticated dessert, it rarely looks as lovely as it tastes. Here, Grimes took inspiration from the saturated-red glassware that's ubiquitous in Parisian flea markets and from a dessert at Le Chateaubriand, which uses beet to give the pears a lush garnet hue. As far as its flavor goes, the beet doesn't lend anything more than a nice balance to the overall dish, but you'll probably want to poach pears this way from now on.

Cooks' note:

Poached pears can be made 1 day ahead and chilled. Bring to room temperature before serving.

Recipe information

Total Time
1 1/2 hr
Yield
Makes 6 servings

Ingredients

2 cups Orange Muscat such as Essencia (from a 750-ml bottle)

1 medium red beet (1/4 pound), peeled and sliced

1 tablespoon sugar

2 teaspoons fresh lemon juice

1 (2-inch) cinnamon stick

2 Turkish bay leaves or 1 California

3 small firm-ripe pears (3/4 to 1 pound total), such as Forelle, peeled, halved lengthwise, and cored

Preparation

Step 1
Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
Step 2
Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.