Birnenkompott

Nutrition · per serving

Steps

1. 1

   Peel the pears, halve them lengthwise, and remove the cores. If the pears are large, cut each half in two for even cooking. Toss them with the lemon juice to slow browning while you prepare the poaching liquid.

   500 g firm ripe pears15 ml lemon juice
2. 2

   In a medium saucepan, combine the red wine, water, sugar, lemon zest, vanilla extract, cinnamon stick, and cloves. Bring to a gentle simmer over medium heat, stirring once or twice until the sugar dissolves completely. A gentle simmer rather than a boil keeps the flavors clean and prevents the liquid from reducing too fast.

   250 ml dry red wine100 ml water50 g sugar2 strips lemon zest5 ml vanilla extract1 cinnamon stick3 whole cloves
3. 3

   Slide the pears into the simmering liquid in a single snug layer. Reduce the heat to low, cover partially, and poach for 12-15 minutes, turning once halfway through, until the pears are tender when pierced with a knife but still hold their shape. Cooking time will vary with ripeness.

   500 g firm ripe pears
4. 4

   Use a slotted spoon to transfer the pears to serving bowls. Increase the heat under the poaching liquid and boil for 3-5 minutes until it reduces slightly to a light syrup that coats the back of a spoon. Remove the cinnamon stick, cloves, and lemon zest before serving.

   1 cinnamon stick3 whole cloves2 strips lemon zest
5. 5

   Spoon the warm red-wine syrup over the pears, garnish with mint leaves, and serve warm. For a more traditional dessert feel, let the pears sit in the syrup for a few minutes before serving so they absorb more color and spice.

   4 g fresh mint leaves

Origin & History

Birnenkompott is a traditional Central European fruit preparation, commonly served in German homes as a simple dessert or sweet side dish. Versions with red wine and warm spices became especially popular in cooler months, when poached fruit and pantry spices offered an elegant but economical treat.