Writer Sharon Kurtz recently shared with RealFoodTraveler.com readers what to expect from a visit to Château Monbazillac in the Dordogne region of France. She told about the history of the sweet wines and the ways they can be enjoyed in present day, with a visit. Lucky for us, she also brought back a recipe for Spiced Poached Pears with Monbazillac Sweet Wine. 

Save this recipe for Spiced Poached Pears to Pinterest to keep it handy. Photo courtesy of Paola Westbeek. Graphic by RealFoodTraveler.com.

On my enchanting journey through France this spring, Château Monbazillac is one place that left an indelible mark on my memory—and the tantalizing taste of the sweet wine on my tongue. While I couldn’t bring home a bottle of their exquisite wine in my carry-on bag, I’ve captured the essence of my experience in a delightful fall recipe graciously shared by Paola Westbeek from The French Life, a masterful cook and writer specializing in French cuisine. Poached pears are one of the joys of the fall and winter season. Here’s her recipe for Spiced Poached Pears in Monbazillac Wine, a culinary ode to the Château.

Spiced Poached Pears with Monbazillac Sweet Wine

Paola Westbeek

Serves 4

Ingredients:
1 cup (250ml) Monbazillac wine
3 cups (750ml) water
3/4 cup (175g) refined sugar
Rind and juice of 1 organic lemon
1 cinnamon stick
1-star anise
4 pears (French variety Saint Rémy) or a hard pear variety such as green Anjou —peeled

Instructions:

In a saucepan over medium-high heat, combine Monbazillac wine, water, sugar, lemon rind, lemon juice, cinnamon stick, and star anise. Stir until the sugar is fully dissolved.

Bring the mixture to a boil, then reduce to a simmer. Gently lower in the peeled pears, cover, and let them cook for 45-60 minutes, depending on the pear variety. Check for doneness after about 40 minutes by inserting a skewer into a pear; it should easily slide in and out.

Once the pears are done, transfer them to a serving bowl and keep them covered. Increase the heat and reduce the syrup by about half, which will have taken on a beautiful blush by then.

Pour the reduced syrup over the pears and serve. Consider serving the pears with a scoop of vanilla or cinnamon ice cream for an extra treat. These poached pears are also delicious when served cold.

Paola’s recipe offers a simple and joyous cooking experience and aromatic delight in your kitchen, which will transport you back to the captivating atmosphere of Chateau Monbazillac. For more French cooking and experiences, visit Paola’s blog, and you can follow her at The French Life Substack.

-By Sharon Kurtz

Hungry for more? Read Sharon’s article about Chateau Monbazillac.