Poire à la Beaujolaise facts for kids
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| Type | Dessert |
|---|---|
| Place of origin | France |
| Region or state | Beaujolais |
| Main ingredients | Pear, red wine, sugar |
The Poire à la Beaujolaise (say "pwahr ah lah boh-zho-LEZ") is a super yummy traditional dessert from France. It's also known as pear in wine. This sweet treat comes from the Beaujolais wine region and is a popular dish in the areas of Burgundy and Lyon.
Contents
A Sweet History of Pears
Imagine a dessert that's been around for a long time! Back in the early 1800s, there was already a recipe for a similar dish called "old wife pear compote". A compote is a simple dessert where fruit is cooked in syrup.
For this "old wife" version, pears were cooked in a pan with red wine, sugar, a piece of cinnamon, and cloves. After cooking, the pears would get a bit wrinkly, which is how they got the funny name "old wife".
The Secret to Red Pears
Cooks had a cool trick to make the pears a beautiful red color. If the pears didn't turn red enough on their own, they would add a tiny bit of cochineal (a natural red coloring). They also had a secret ingredient: a tin spoon! People believed that putting a tin spoon in the pot helped make the pears even redder. It was a well-known cooking tip back then!
How to Make Poire à la Beaujolaise
Making this dessert is quite simple and fun!
What You Need
To prepare pears with red wine, you'll need a fruity wine, like Beaujolais wine. Other important ingredients include sugar or honey, cloves, peppercorn, a cinnamon stick, a vanilla pod, and some orange zest.
Cooking Steps
First, all the ingredients are mixed together and brought to a boil. Then, the pears are cooked in this mixture. After cooking, the pears are taken out, and the wine mixture is cooked down. This process is called reducing the wine, which makes it thicker and more flavorful.
Serving Your Dessert
Once it's ready, this delicious dessert can be served either cold or lukewarm. It's a perfect sweet ending to any meal!
See also
In Spanish: Pera al vino para niños
