The Poire à la Beaujolaise or pear in wine is a traditional dessert of the wine-growing region of Beaujolais, and belonging to the cuisine of Burgundy and Lyon.

Poire à la Beaujolaise

Type	Dessert
Place of origin	France
Region or state	Beaujolais
Main ingredients	Pear, red wine, sugar
Media: Poire à la Beaujolaise

History

In the early 19th century, a recipe already existed, known as "old wife pear compote". The pears were cooked in a pan with red wine, sugar, a piece of cinnamon and cloves. Once cooked, the pears would develop wrinkles, thus the name "old wife".[1] If the cooking did not result in the desired red color, cochineal was added and a tin spoon placed inside the jar. Gaston Bachelard in his book Rational materialism said, "Tin has the property on enhancing the red color of vegetable matter; this fact is known by cooks, who never fail to put a tin spoon in pear compote, in order to give it a good red color".[2]

Preparation

To prepare the pears with red wine, a fruity wine (in this case, Beaujolais) should be used. The other ingredients are sugar or honey, cloves, peppercorn, a cinnamon stick, a vanilla pod and orange zest. The mixture is brought to the boil and drained, thus allowing the wine to be reduced. The dessert is served cold or lukewarm.[3]

Wikimedia Commons has media related to Pears poached in red wine.

References

This French dessert-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e