Pears Poached in Sangiovese Wine

Aug 29, 2017


Thanks to Rilka Warbanoff and Foodland.

Serves 6

Poached fruit in wine has been a chef's method of enhancing fruit for centuries. It also allows you to sometimes use fruit that is not quite as ripe as you would like.


1 lemon - juiced

1 orange - juiced

100 gms xylitol 

1 lemon - peel

1 orange peel

6 firm pears - but not too ripe

6 cloves

1 cinnamon stick

1 cup sangiovese wine

'pinch' salt


Peal the pears, leaving the stems intact. Stand the pears in a sauce pan and squeeze the juice of the lemon and orange and sprinkle with xylitol - add the cinnamon stick, cloves and salt (just a pinch) and the cup of wine.

Simmer over a medium heat until the pears are tender – then remove them from the pot. Reduce the liquid until it is a little like syrup and then pour it over the pears. These are great served hot but also wonderful after they have been refrigerated.

Xylitol is a substance that occurs naturally in fibrous fruits like plums and strawberries. It also occurs in vegetables like corncobs and mushrooms and hardwood trees like birch.