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Giesen News

Aromatic Pear with Pinot Gris Aromatic Poached Pears Two Ways with Pinot Gris

This holiday season, share your love for great wine by serving fresh pears poached in aromatic Pinot Gris. We offer two recipes sure to please any family—Savoury Ginger and Peppercorn Poached Pears and Sweet Poached Pears with Vanilla Mousse.

A variety of pears—Bosc, Bartlett, Anjou, or Comice—and fruity white wines can be substituted in these recipes, though we suggest Bartlett pears (pictured above) and our Giesen Estate Pinot Gris.

The 2014 vintage offers aromas of candied pear and quince, followed by a subtle floral lift with lavender. The palate features spiced pear, with bright acidity and persistent flavour. Basically, it’s the perfect wine for poaching pears!

Savoury Ginger & Peppercorn Poached Pears

Adapted from Williams-Sonoma, this savoury twist on the classic poached pear is an excellent accompaniment for pork or roasted poultry. Adjust the sugar and seasonings to suit your main dish.

4 pears, peeled, with stems intact

1 bottle 750ml Giesen Estate Pinot Gris

½ cup (112.5g) granulated sugar

2 strips lemon zest, each 2 inches long and 3/4 inch wide

Juice of 1 lemon (about 3 tablespoons)

4 peppercorns

4 thin slices fresh ginger

3 cups (750ml) water

4 fresh mint sprigs (optional)

Place the pears in a saucepan just wide enough to hold them standing upright. Add the wine, sugar, lemon zest and juice, peppercorns, ginger, and water. Place the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low, set a heatproof plate/small lid on top of the pears to keep them submerged and simmer gently until tender, about 25 minutes. Remove the plate/lid and let the pears cool to room temperature in the liquid. Using a slotted spoon, lift the pears from the liquid, cut them in half, and remove the cores with a melon baller or spoon.

Bring the cooking liquid to a boil over high heat and boil until it is reduced by two-thirds, about 20 minutes. Pour the liquid through a fine-mesh sieve held over the pears and let the pears cool once again in the liquid. Serve at room temperature, garnished with mint sprigs.

Sweet Poached Pears with Vanilla Mousse

The simple elegance of vanilla combined with tender, aromatic pears and your favourite Pinot Gris ‒ does it get any better? This dessert adapted from Simply Delicious is deceptively simple, and sure to impress at your next dinner party or family gathering.

For the vanilla mousse

3 large egg whites (or 4 small eggs)

4 tablespoons caster (super fine) sugar

250ml (1 cup) cream

Seeds from 1 vanilla pod

Whisk the egg whites in a bowl until light and frothy. Add the sugar gradually while continuously whisking until the egg whites are thick, glossy and form stiff peaks. In a separate bowl, beat the cream until stiff peaks form, and then mix in the vanilla seeds. Gently fold the egg whites into the cream and place in the refrigerator until ready to serve.

For the poached pears

4 pears, peeled, halved, and cores removed

1½ cups (350ml) Giesen Estate Pinot Gris ‒ yes that leaves a couple glasses for the cook to enjoy!

Enough water to cover the pears (approximately 3 cups/750ml)

¾ cup (170g) granulated sugar

1 vanilla pod, seeds removed

Place the prepared pears in a medium saucepan and cover with the wine, water, and sugar. Add the vanilla pod and simmer for 10-15 minutes until tender. Remove the pears from the liquid and set aside. Turn the heat up and allow the poaching liquid to reduce and thicken, approximately 20 minutes on high heat.

When you are ready to serve, place two pears on each plate, drizzle some of the syrup over, and add a generous dollop of vanilla mousse. Serve immediately and enjoy!