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Poire à la Beaujolaise
Pears in wine are a typical dessert consisting of peeled pears cooked in red wine and originating in Latin European countries, particularly in the wine-producing regions of Beaujolais, Burgundy, Bordeaux, Castile and León, Piedmont and La Rioja. In northern Spain, pears in wine are a typical dessert from wine-growing regions such as Ribera del Duero or La Rioja.[1][2][3][4][5] In Spanish cuisine, this dessert is also known as peras con salsa obispo (‘bishop sauce’) and has a long tradition. In France, it is known as poire au vin or poire à la beaujolaise, as it is considered to originate from this wine-growing region. In Italy, it is mainly prepared in Piedmont, the northern region where Barolo is produced, and is called pere al vino or pere cotte. Also typical of Piedmont is the timballo de Martin Sec, a shortcrust pastry tart filled with the same pears cooked in wine with sugar and spices. HistoryIn 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".[6] 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".[7] PreparationTo 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.[8]  Wikimedia Commons has media related to Pears poached in red wine. References
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