BERTON: Pera al vino in COTTURA A BASSA TEMPERATURA - Sottovuoto ZWILLING

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: apple juice

Apple juice provides sweetness and acidity without alcohol.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar can be more affordable.

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is more accessible and still provides flavor.

cinnamon stick

🥗Healthier: ground cinnamon

💰Cheaper: cinnamon powder

Ground cinnamon is easier to find and use.

Peel the pears, leaving the stems intact.

In a saucepan, combine white wine, sugar, lemon juice, and water.

Add the cinnamon stick, vanilla bean, nutmeg, cloves, orange zest, and a pinch of salt to the saucepan.

Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.

Gently add the pears to the simmering liquid, ensuring they are submerged.

Cover and poach the pears for 20-30 minutes, or until tender.

Remove the pears from the liquid and set aside to cool slightly.

Increase the heat and reduce the poaching liquid until syrupy, about 10-15 minutes.

Strain the syrup to remove spices and zest, if desired.

Serve the pears drizzled with the syrup, warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens