Shakespeare's Baked Warden Pears in Red Wine
Immerse yourself in the flavors of history with Shakespeare's Baked Warden Pears in Red Wine, a rustic yet elegant dessert inspired by the 16th century. Perfectly poached in a rich blend of dry red wine, aromatic spices like cinnamon and cloves, and the zest of citrus fruits, these tender pears are baked to perfection, soaking up the luxurious flavors of the spiced wine sauce. This poetic recipe pairs beautifully with vanilla ice cream, whipped cream, or a light sponge cake, delivering a sophisticated and warming finish to any meal. Easy to prepare yet refined in presentation, this dessert is ideal for impressing guests or adding a touch of drama to your dining experience. Whether served warm or at room temperature, each bite sings with historical charm and indulgent flavor. Perfect for lovers of wine-poached fruit and Shakespearean-era cuisine!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 whole Warden pears (or firm Bosc pears)
- 500 ml Red wine (dry, such as Merlot or Cabernet Sauvignon)
- 100 g Sugar
- 1 whole Cinnamon stick
- 3 whole Cloves
- 1 strip Orange zest
- 1 strip Lemon zest
- 1 whole Vanilla pod (or 1 tsp vanilla extract)
- 15 g Unsalted butter
- 250 ml Water
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
Peel the pears, leaving the stems intact. Slice a small amount of the base to help them stand upright in the baking dish.
Step 3
In a medium saucepan, combine the red wine, water, sugar, cinnamon stick, cloves, orange zest, lemon zest, and vanilla pod (split and seeds scraped) or vanilla extract. Heat gently, stirring until the sugar dissolves.
Step 4
Place the peeled pears upright in an ovenproof dish just large enough to fit them snugly. Pour the wine mixture over the pears to submerge them halfway.
Step 5
Dot the butter around the pears in the liquid. Cover the dish with foil or a tight-fitting lid and transfer to the oven.
Step 6
Bake for 30 minutes, then remove the foil, spoon the wine sauce over the pears, and continue baking uncovered for another 25-30 minutes, or until the pears are tender when pierced with a knife.
Step 7
Remove the baked pears from the oven and allow them to cool slightly. If desired, transfer the wine sauce to a saucepan and simmer over medium heat until thickened to a syrup-like consistency.
Step 8
Serve the baked pears warm or at room temperature, drizzled with the reduced red wine sauce. Pair with whipped cream, vanilla ice cream, or a slice of sponge cake for an indulgent finish.
Nutrition Facts
| Serving size | (1558.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1352.6 |
| Total Fat 14.9g | 0% |
| Saturated Fat 7.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 33.2mg | 0% |
| Sodium 59.0mg | 0% |
| Total Carbohydrate 222.4g | 0% |
| Dietary Fiber 26.0g | 0% |
| Total Sugars 170.3g | |
| Protein 3.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 200.1mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 1504.7mg | 0% |
Source of Calories