Pêra Bêbada (Drunken Pears)
Pêra Bêbada, or Drunken Pears, is a traditional Portuguese dessert where pears are gently poached in a spiced red wine syrup. This vegan version offers a sophisticated and flavorful end to any meal, showcasing the natural sweetness of fruit infused with aromatic spices.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 398 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcspear, firm, ripe, peeled, cored
- 750 mlred wine
- 150 ggranulated sugar
- 2 pcscinnamon stick
- 2 pcsstar anise
- 4 pcsclove
- 1 tsporange zest
Equipment
saucepan · serving dish · melon baller · knife
The method
Step by step
- 1
Peel the pears, leaving the stems intact if desired, then carefully core them from the bottom.
About 5 min
Cook’s note: Use a melon baller or a small spoon to core the pears neatly.
- 2
In a medium saucepan large enough to hold the pears snugly in a single layer, combine the red wine, granulated sugar, cinnamon sticks, star anise, cloves, and orange zest.
About 2 min
- 3
Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.
About 3 min
- 4
Carefully place the prepared pears into the simmering wine syrup.
About 1 min
Cook’s note: Ensure the pears are mostly submerged; if not, you can add a little water to cover or gently turn them during cooking.
- 5
Reduce the heat to low, cover the saucepan, and gently poach the pears for 20-30 minutes, or until tender when pierced with a knife.
About 30 min
Cook’s note: Cooking time will vary depending on the ripeness and variety of the pears.
- 6
Remove the pears from the saucepan and set them aside in a serving dish.
About 1 min
- 7
Increase the heat to medium-high and simmer the remaining wine syrup, uncovered, for 10-15 minutes, until it reduces and thickens slightly into a glaze.
About 15 min
Cook’s note: Watch closely to prevent burning; the syrup should coat the back of a spoon.
- 8
Pour the reduced syrup over the poached pears.
About 1 min
- 9
Allow the pears to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
About 2 hr
Cook’s note: Chilling allows the flavors to meld beautifully.
Per serving
Nutrition
- Calories
- 397.8kcal
- Protein
- 1g
- Carbs
- 66.4g
- Fat
- 0.4g
- Fibre
- 5.5g
- Sugar
- 53.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Pêra Bêbada in an airtight container in the refrigerator.
This dessert is best served chilled or at room temperature; reheating is not recommended.
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