Birnenkompott

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Choose firm pears such as Bosc, Conference, or Packham; very soft pears can collapse during poaching.
• •If you prefer a less wine-forward flavor, replace up to half of the red wine with extra water.
• •This compote is excellent with vegan vanilla ice cream, oat cream, or alongside semolina pudding.
• •Leftovers keep refrigerated for up to 3 days and can be reheated gently over low heat.

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