Ingredients for 4 people:
- 4 Abate Pears:
(Note) Look for pears that are firm but ripe. They need to hold their shape during cooking! If you can’t find Abate, Bosc or Anjou pears work well too.
- 10 oz (approx. 300g)
(Note) Good Red Wine: We highly recommend a Chianti. Simone’s tip: Never cook with a wine you wouldn’t gladly drink from a glass! The quality of the wine is the backbone of your syrup.
- 7 oz (approx. 200g) Water
- 1 cup (approx. 200g) Granulated Sugar
- 1 Whole Star Anise
- 1 Vanilla Bean, split down the middle
- 4 Whole Cloves
Method
- Prepare the Fruit. First, we need to peel the pears. Carefully peel all four Abate pears, keeping the stems for an aesthetically pleasing and rustic presentation on the plate.
(Note) If you want to elevate your dish, use a melon baller or a small spoon to gently core the pears from the bottom. This creates a flat base, allowing them to stand upright when served.
- Flash-Boil the Wine (A Crucial Step!) In a wide, deep saucepan, pour in your Chianti Classico and bring it to a rolling boil. Let it bubble away for about 2 minutes. This step is a secret to achieving great flavor: it evaporates the harsh alcohol taste, leaving behind only the concentrated grape flavors, deep color, and delightful aromas.
- Prepare the Poaching Liquid. Reduce the heat slightly and add the water, sugar, star anise, split vanilla bean, and whole cloves to the wine. Stir gently until the sugar completely dissolves.
- Poach the Pears. Gently put your peeled pears into the spiced wine liquid. Ensure they are submerged at least halfway (if necessary, add a splash more water or wine). Lower the heat to a gentle simmer, cover the pan with a lid (or a circle of parchment paper resting directly on top of the liquid), and let them cook for about 15 minutes. The pears should be tender when pierced with a knife but still maintain their shape.
- Reduce the Syrup. Using a slotted spoon, carefully lift the pears out of the liquid and place them on a plate to cool. Strain the remaining liquid into a bowl to capture the spices, then pour the clean liquid back into the saucepan. Bring it to a boil and let it reduce until it thickens into a glossy, rich syrup. You’ll know it’s ready when it coats the back of a spoon easily.
- To serve, place one poached pear proudly upright in the center of a dessert plate. Generously drizzle the warm, ruby-red Chianti syrup over the top, allowing it to pool beautifully around the base.
Note: To truly elevate the dish, serve it alongside a generous scoop of vanilla bean gelato or high-quality vanilla ice cream. The delightful contrast between the warm, spiced pear and the cold, creamy gelato creates an absolutely heavenly experience. Garnish with a fresh sprig of mint, and savor the flavors!
Watch the video on YouTube.
Follow along for more authentic recipes straight from our Italian kitchen to yours! Buon Appetito!
