Poached Pears in Spiced Brisa Merlot

Best served with Port, Rasteau VDN, or Morton Estate Late Harvest Semillon.


  • 1 bottle Brisa Merlot
  • 2 tbs sugar or to taste
  • 1 cinnamon stick, halved
  • 4-6 whole cloves
  • Zest from ½ lemon – use a peeler to avoid pith
  • 4-6 pears, peeled, but kept whole with stalk intact


  • Step 1
    Place pears into saucepan and add red wine (enough to cover). Add spices.
  • Step 2
    Poach the pears, covered, for 20-30 minutes. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
  • Step 3
    Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy. Serve each pear with the cooled syrup, ice cream, double cream or custard.


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