Red wine poached pears with dark chocolate and pistachio crumbs & Frangipane cream & red wine poached pears tartlets
Red wine poached pears with dark chocolate and pistachio crumbs:
  • 4 kaiser pears (not overripe)
  • ½ liter of red wine (a strong, rich red wine - find it on Millesima!)
  • 2 cinnamon sticks
  • 1 vanilla bean
  • 100 g of granulated sugar
  • 100 g of dark chocolate 80% cocoa
  • 80 g salted pistachios
Frangipane cream & red wine poached pears tartlets
(to make approx. 4 to 6)
*For the base:
  • 150 g unsalted butter at room temperature
  • 70 g sugar
  • 1 pinch of salt
  • 1 yolk
  • 200 g flour
  • ⅔ tablespoons of water
*For the filling:
  • 150 g almond flour
  • 2 whole eggs
  • 100 g butter
  • 80 g sugar
  • 1 tsp of vanilla extract
  • 1 pinch of salt
*Extra to decorate (optional):
  • 100 g dark chocolate 80% cocoa
  • 80 g pistachios or sliced almonds
To make the pears:
  1. Pour wine, sugar, cinnamon sticks and vanilla bean into a high-sided saucepan making sure it's large enough for the pears.
  2. Bring the red wine to a simmer while stirring to dissolve the sugar. When the wine comes to a simmer, lower the heat at minimum. Peel the pears when the poaching liquid is ready and soak them into it.
  3. Cook the pears in the liquid on low heat for about 15-20 minutes, gently turning them every 5 minutes to ensure they poach evenly on all sides.
  4. Remove the pears from the wine and place them upright on a dish to allow them to cool down.
  5. Simmer the remaining liquid in the saucepan for a few minutes until the liquid thickens slightly into a syrup. Remove from the heat and keep it aside.
  6. Crush the chocolate and melt it in a water bath or in the microwave, then roughly chop the pistachios with a knife.
  7. Serve the pears on a serving plate brushing them a little with the wine syrup, dripping on them the melted chocolate by using a spoon and finally sprinkling them with a handful of pistachio crumbs.
If you like, you can use some of these poached pears to make some delicious tartlets, here is the recipe:
  1. In a bowl combine flour, sugar, and salt. Add the butter at room temperature and quickly work the ingredients with your hands to get a grainy mixture.
  2. Add the yolk and knead everything quickly with your hands until you get a ball of compact and elastic dough with no clumps. You can add a few tablespoons of cold water if it seems too hard to be worked with your hands, or adjust it with a bit of extra flour if it's too soft.
  3. Wrap the dough in the plastic-wrap and let it stand for 30 minutes in the fridge.
  4. Butter the molds for the tarts.
  5. Divide the dough into equal parts and, using a rolling pin on a lightly floured wooden board, roll out four parts to make four equal discs to lay on the buttered molds.
  6. Place the molds in the fridge and proceed with the preparation of the filling.
  7. Preheat the oven at 180 C*.
  8. In the bowl of a food processor, combine the butter with the sugar and pulse until smooth. Then add the eggs, one at time and pulse to get a creamy mixture. Add the vanilla extract, the pinch of salt and finally the almond flour and mix until well combined.
  9. Extract the molds out of the fridge and stuff them with the frangipane cream filling, it should come up just below the edge.
  10. Cut in half the cooled pears which you previously cooked in the wine, removing the core and seeds with the tip of a knife. Gently place half pear on each tartlet without pressing it too much into the cream.
  11. Place the tartlets on a baking try and bake until the crust and frangipane are golden brown, approx. for 20 to 30 minutes (depending on the thickness of the base and your tartlet molds size) at 180 C*.
  12. Cool on a wire rack and decorate at your taste with melted dark chocolate, pistachio or almond crumbs just before serving.
Recipe by The Freaky Table at