Red Wine Poached Pear With Ganache, Hazelnut, and Pinot Noir Salt

This poached pear recipe that is perfect for date night
poached pears

Sokol Blosser Winery

This is a simple and delicious poached pear recipe that is perfect for date night. Poach the pears in your favorite red wine and serve with ganache for sweetness, and hazelnuts for crunch.

This dish pairs perfect with Sokol Blosser Winery’s 2013 Dundee Hills Pinot Noir.

4
Servings
328
Calories Per Serving
Deliver Ingredients

Ingredients

  • bottle of red wine
  • 1/2  Cup  sugar
  • red Anjou pears, peeled and stem attached
  • 4  Ounces  heavy cream
  • 4  Ounces  chocolate, dark (66 percent cacao)
  • 2  Ounces  hazelnut, roasted, skin removed and lightly chopped
  • Pinch of wine salt, such as Bitterman Pinot Noir Salt

Directions

In a 6-quart pot add red wine and sugar, and cook on medium heat for 10 minutes to dissolve sugar. Turn heat to low and add pears.

Gently cook pears, turning to completely cover in poaching liquid until tender.

In a separate pan, bring cream to a boil. Pour over chocolate in a separate bowl and let sit for 2 minutes, then stir to fully incorporate.

Spread chocolate on plate, add pear and sprinkle with hazelnut and salt.

Nutritional Facts

Total Fat
21g
30%
Sugar
16g
18%
Saturated Fat
10g
42%
Cholesterol
18mg
6%
Carbohydrate, by difference
36g
28%
Protein
3g
7%
Vitamin A, RAE
53µg
8%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
43mg
4%
Choline, total
13mg
3%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
13µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
48mg
15%
Niacin
1mg
7%
Phosphorus, P
98mg
14%
Selenium, Se
2µg
4%
Sodium, Na
47mg
3%
Water
34g
1%
Zinc, Zn
1mg
13%

Wine Shopping Tip

Choose a wine that you would drink. If you wouldn't drink it on its own, you shouldn't cook with it.

Wine Cooking Tip

After cooking steak, you can use red wine to de-glaze the pan.