Strudels of pears poached in red wine
Votes: 2
Time: 50 min.
Complexity: easily
Quantity: 4 pears in dough
Complexity: easily
Quantity: 4 pears in dough
Red wine lovers will appreciate these individual strudels filled with pears poached in aromatic Cabernet, both for their rich, spicy flavor and for their ease of preparation. Use ready-made dough, wrap wine-poached pears in it, and bake in the oven. The longer the pears steep in the wine, the more intense their flavor and color will be. You can also reduce the remaining wine to create a delicious syrup.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pears in wine
- 3 tbsp. Cabernet Sauvignon wines
- 3 tbsp. sugar
- 2 cinnamon sticks
- 3 star anise
- 4 Bartlett pears, peeled, cored, and halved
Strudel
- 2 layers of puff pastry
- 1/3 cup melted butter
- 1 egg, beaten with 2 tbsp water, for greasing
- 2 tablespoons of sugar
- 1/4 tsp ground cinnamon
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Recipes with similar ingredients: puff pastry, red wine, star anise, cinnamon, pears
Cooking the dish according to the recipe:
- Pour the wine, sugar, cinnamon sticks, and star anise into a medium saucepan and bring to a boil. Add the pears, place a sheet of parchment paper directly on the surface of the liquid, and cook over medium heat at a gentle simmer (just a few bubbles should rise to the surface) until the pears are easily pierced with a fork.
Cool the pears and keep them in the same liquid until ready to pick. If you prepare the pears 1-2 days in advance and leave them in the wine, they will turn completely red. - Preheat oven to 190°C and line a baking sheet with parchment paper.
- Place one sheet of puff pastry on a clean work surface, cut it into thin strips with a pizza cutter, leaving one wide strip uncut, and brush with a thin layer of melted butter. Remove the pears from the wine (you can save the wine to reduce it later, make a syrup, and pour it into an ice cream maker for a wonderful sorbet).
- Take a wide strip of dough and cut part of it into squares. Place the pears on the squares to cover the bottom. Take the cut strips and wrap them in a spiral around the pears. Tuck the edges of the dough, cut out leaves on the wide strip and glue them to the pears, brushing them with egg. Place the strudels seam-side down on a baking sheet and brush the surface with egg. Mix 2 tablespoons of sugar and cinnamon and sprinkle on top.
- Bake the strudels for about 20 minutes until evenly golden brown. Serve warm, at room temperature, or chilled.
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