Poached pears in Beaujolais wine and Blackcurrant sauce (Poire à la beaujolaise)

[@AlyGuez]

My mom make this sometimes with a wine called Pedro Ximenez, its from Spain and its a ver y sweet wine! The pears taste so good with the ‘ wine broth ‘ remains...mmm 🥰

[@DesiredAstrum]

I made this recipe around Christmas for a couple friends and myself. I served it with whipped cream. We were all speechless because it was one of the most delicious desserts any of us have ever had. Thank you, Stephane!

[@shaz1731]

i was thinking whipped cream also!

[@shaz1731]

ps please can u tell me where u bought the black currant sauce from? as i not seen it before. thankyou ;-)

[@vp4744]

Finally something quintessentially French. Love it. Thanks.

[@clare7581]

beautiful! please do more traditional french holiday recipes. i would love to see what people make in different parts of France. thanks very much!!

[@TheMrTomkennedy]

Thanks

[@bertieb9510]

Thanks. Nice recipe. I like the idea of adding a bit of Creme de Cassis. Never thought of that, I'll give it a try next time. Personally I don't think you reduced the Beaujolais sufficiently to a syrup. Would have gone a bit further myself. The problem I usually have with this recipe here where I live is finding the right type of pear and sufficiently ripe ones. I always end up having to poach them far longer than 20 minutes. I suggest cooks should be prepared to cook them to the right doneness and not be bound by the time.

[@meycomas5236]

I love to hear the excitement in your voice when you are about to try the food. It is so contagious and makes me want to start cooking right away lol

[@FrenchCookingAcademy]

that’s funny. well i am glad it does that 🙂🙂🙂👨🏻‍🍳

[@maynardtipton6419]

Incredible, I love Pears just by themselves I can imagine what this is going to be like thank you very much well done

[@judithmaryhill4862]

I love your French accent. Discovering your channel this year added VALUE to my cooking. I will try this as a dessert for New Year's Eve :)

[@vegascad]

My father who taught me to cook used to make these and for presentation he would pipe whip cream around the base of the pear and then make a sugar crystal dome over the pear for show. Thank you for the recipe it brings back many memories.

[@FrenchCookingAcademy]

thanks it is a great recipe for special occasions

[@lisaseda2532]

Was about throw away my pears but I got a good solution!! Very happy. Delicious

[@kalindipatel1860]

Our waiting is finished now for learning it.what a impressive presentation of the recepie ! Thanks a lot for sharing.

[@phillipchan9020]

Thank you genuinely for your sharing. The thoughtfulness n attention to details n the captivating presentation are greatly appreciated. Keep up the great work!

[@oceanbaby4521]

It looks beautiful! I love the presentation for this it's very elegant. I am going to this for Valentine's Day it looks like a romantic desert. Thanks Stephanie ❤️

[@FrenchCookingAcademy]

Interesting everyone is thinking of valentines with this dessert 🙂😋👨🏻‍🍳❤️❤️ well it is one way to impress a lover

[@skepticalmom2948]

I flavor mine with cinnamon, cloves and allspice. I adore poached pears. I make my wine syrup and cook the pears sous vide.

[@DR87408]

That sounds ideal for day after tomorrow. What quantities do you use?

[@lylewalker5681]

You're my new favorite cooking channel, mon ami. Keep up the good work! Hope you get a million subscribers.

[@rbettsx]

That's made me want to try it again, properly this time... thanks! I thought your garnish was little pieces of Roquefort, then it wasn't and I thought, 'of course not!' But then, I thought.. 'Why not?'. I'll call back if it works!

[@g.m.5550]

love your channel, zero dislikes.. that's what u deserve..

[@lgaines4086]

Hi, it's me again. I made the Crepes the other day and these wonderful pears too! They are fantastic and SO beautiful!!!!! I didn't have Creme de Cassis but I did have some blackberry syrup I made and used that instead and it's a deep, deep wine color. So beautiful! Thank you again!

[@FrenchCookingAcademy]

i am happy to hear you have tried the recipes 😋😋👨🏻‍🍳well done

[@ceciliarivera1850]

Best chef ever!

[@JoseRodriguez-fx7fb]

I made this for my Thanksgiving Day dessert, and it was delicious. Thank you!

[@FrenchCookingAcademy]

glad you tried it out and thanks for the feedback 👍👍

[@flordelotus2184]

I've been waiting for this recipe for so long :)) Thank you sooo much!

[@TigesTheWinemaker]

Such a great combination. I'm going to try this recipe out! Sante!

[@lillianglendza3493]

Seems delicious. Making it bust now ready for tomorrow NEW YEAR 2024🎉❤

[@nilouer]

Such a fancy dessert 👌

[@ABitefLife]

Looks awesome I think I want to try this out on my channel and see how it goes . Thanks for sharing Stephon

[@brettschneider2908]

Always with quennells of vanilla ice cream made from goats milk. yummmmmm... perfect combination.

[@truthfinder6246]

I literally gasp. I've never seen food so beautiful. I'm not kidding.

[@grimreefer213]

Wow that looks incredible, hope i’ll get to try someday

[@FrenchCookingAcademy]

It is quite easy to make I am sure you can give it a go

[@chrisdavitt7448]

Damn...bro.. Im gonna make this. It looks so good.

[@dannypryordoyle2710]

Making this weekend bc WHY NOT?!?! Thanks Stephan! 🤙

[@dwaynewladyka577]

A great looking recipe. Hope you have a Merry Christmas.

[@FrenchCookingAcademy]

Thanks you too🙂

[@raulcalvomartin2979]

This is because I subscribe to the channel. This is an amazing recipe

[@inesisinthekitchen9186]

love what u do, im starting my chanel. your inspiring, love your way of talking and confidence

[@bellabrooks5289]

Love that prayer where can I purchase one

[@globalcetzen5271]

Oh, Stephane you broke the handle of your pretty condiment bowl...It's my favourite whenever you cook. By the way, the pears look gorgeous. TFS :)

[@FrenchCookingAcademy]

I have a few others but yeah 😭😭

[@yungxama1606]

nice dish man!

[@convictednotconvinced]

looks awesome! thanks for sharing!

[@FrenchCookingAcademy]

🙂👍👨🏻‍🍳

[@pablojimenez9913]

Look great, plating looks good, and I’m sure it taste amazing! However I personally would tweak the cook/reducing of the sauce to make it more actual syrupy. Like you said towards the end, that consistency is more that of a sangria, plus it’s to much as far as quantity goes, making it more syrupy helps with adding less but still giving the full cover of the plate, and having a more thick, compact consistency intensifies the flavor that much more!

[@marck1726]

Yes ..and no.The wine can be reduced by half for a "syrupy" syrup but it is nice by a quarter like in Stephane recette as it is sort of more of the pear flavor rather than syrup IMO.

[@Drew-qs2wk]

Chef John has this recipe in a white syrup with ganache sauce and vanilla bean ice cream enriched with egg yolks (“French vanilla ice cream”)

[@robb2mus]

Stephane I have a couple of bottles of this year's Beaujolais Nouveau left. Would that be ok, or is it too fruit forward. I also have a couple bottles of cru Beaujolais.

[@FrenchCookingAcademy]

beaujolais nouveau is fine as long as it is a good one (which is not always the case. ) i had a lot of bad experience in france, so best to try it first before using it for a dessert. the quality of the sauce does reflect the one of the wine. a lot of people get this wrong by thinking that because it is cooking it is fine to use the cheapest wine from the shop. so my advice is: taste your wine and if it is a good drop then use it if not use a cru beaujolais 👨🏻‍🍳👍

[@sep2mus]

How do you think that wine syrup would be for soaking a chocolate cake?

[@winemyway]

Looks so good!!😋

[@johannajeffel8310]

Thanks you for sharing I’ll be making this soon , maybe thanksgiving. Not sure why people watch videos but have a hard time giving a like 👍🏼 🤷🏻‍♀️

[@MichaelWi]

can you use port instead with the Beaujolais?

[@ggh4840]

Does this have a strong wine flavour ?

[@callofcalmness]

Could this possibly work with hazelnut/walnut and goats cheese as an appetiser instead of desert if I maybe poach it in white wine? ?

[@j2zel]

Thanks for the recipe. I had two questions. Is the alcohol removed in the cooking process, or is there still some alcohol in the final product? Also, do you think that using bosc pears would work well? They are my favorite pears, but I think they are a little softer, so I don't know if they will get too soggy or "mushy" in the process.

[@clare7581]

yes, the cassis is added cold so there is some alcohol absorbed by the pears and some in the sauce you serve.

[@Tom-xy9yy]

The music is reminiscent of the film, The Third Man. Is that because of the Lime?

[@davidfoster1084]

Bonjour, I would like to try this and use the red juices from BEETS!!

[@FrenchCookingAcademy]

Well if you try it share your experience with everyone🙂👨🏻‍🍳

[@PtolemaicTaweret]

Do you think it would have a ''negative' effect on the taste if one thickened the sauce further?

[@anastasia10017]

I reduce the sauce down to a more syrupy sauce. I think it improves it. makes it more luxurious and intensifies the flavor. I save the leftover sauce to pour over ice cream another day.

[@meyers1904]

What brand pots do you use/recommend?

[@martinapipan2759]

Have you tried to cook the pears in (semi-sweet) white wine? Yes, there is no colour, but I would be interested in taste.

[@Edmond9803]

Can I use this same recipe proportion for 8 pears, or would I need more wine?

[@krisinsaigon]

i was just watching a documentary on a medieval English cook book from 1390 and they had almost exaclty the same recipe

[@FrenchCookingAcademy]

great find🙂👍👨🏻‍🍳

[@krisinsaigon]

@@FrenchCookingAcademy thanks! when something is good you don't need to change it!

[@krisinsaigon]

And in 1390, the king of england and all his court and chefs spoke French of course

[@fitthickchic6732]

Ooh. Could you link the the documentary please?

[@jackwebb437]

I guess I need to improve my own native English. At first glance I thought I read “Poached Bears...”. I felt so bad for that dead bear. haha. Just glad to see you only poached a “pear”. joyeux Noël

[@FrenchCookingAcademy]

😄😄

[@Name-cv7kn]

Even I thought the same!! I was horrified for a moment :-P

[@jackwebb437]

Nikita 😂

[@mihaiepr]

Can anyone could tell me the name of the cookbook from the beginning???

[@joshuag.4873]

Handsome French man...

[@mikekazz5353]

Good cold, then would a scoop of vanilla ice cream be good on the side, I'll have to try this.

[@FrenchCookingAcademy]

yes it would work really well

[@robertchido3175]

What procedure would you use to double the recipe?

[@FrenchCookingAcademy]

I think you can get away by using really 6 to 8 really small pears or just cut 6 lager one in to make sure they stay submerge while cooking Otherwise just add another half a bottle of wine to make 8 larger pears they is enough sugar and spice so you won.t loose much taste. And you will have to make sure to reduce the well at the end to concentrate the taste but I think it should be fine

[@r2ogren77]

Could you make a Brociola alla Barese please? Not necessarily with horse meat but??

[@billwatters4833]

I searched for the written recipe but it was not available on your website. I suspect your search link settings. I copied in the video title and was advised to check the spelling. I tried both English and French spellings as supplied on your site.

[@jayvos6226]

Stephane, in the ingredients you list 200 ml of creme de cassis, but in the video I think I heard you say 20 ml. How much is it? I love your videos.

[@delphzouzou4520]

He made a mistake, it's 200 ml, or 20 cl.

[@jayvos6226]

Delph Zouzou okay. Thanks.

[@nicoolthegoat]

This would look stunning with edible gold leaf ❤

[@paulwoodfall01]

ohhhhh fannnncy. I think you are right though!

[@bobbydigital3407]

Looks beautiful!! I wonder how much alcohol is in there?!? Can you give this to kids or people who have sensitivity to alcohol??

[@ayshahhumayra6234]

is there a recipe without wine

[@Name-cv7kn]

Can we keep it in the fridge for less than 24 hours?

[@adbreon]

Nikita yes but the color won’t be as nice.

[@Name-cv7kn]

@@adbreon Thanks for reply!

[@rohitpillai311]

I don't have black currant liquor and is not available here so can I skip it out for this recipe ?????

[@FrenchCookingAcademy]

hi Rohit here is the recipe you asked for 🙂👨🏻‍🍳 and yes you can skip the creme de cassis it if you don’t have it 👍

[@rohitpillai311]

Thank you so much 🙂🙂🙂🍰

[@michaelb2826]

daaaaaammmmmmnnnnnn

[@Jayla-dj2gj]

Can you serve this with cheese

[@FrenchCookingAcademy]

I am sure certain type of cheese will go wit that dessert 🙂

[@jakenodal4217]

Brilliant video! QUESTION: Is this alcoholic?

[@clare7581]

the wine is cooked off but there is alcohol in the cassis. so yes, some in the sauce that you would eat and what had been absorbed by the pears.

[@FrenchCookingAcademy]

yes it is alcoholic but you can also add d the creme de cassis in the wine during the reduction to cook off the alcohol 🙂

[@jakenodal4217]

Okay. Just asking because I want to serve this to my family (there are some children). Merci!

[@tritzispoosa]

I think a scoop of cream fresh would go on the side

[@BrazenNL]

Ah, a very familiar dish for Dutch people.

[@fauxtaux]

Cochineal is still used in lipstick today. I try not to think about the quantity of lipstick I have ingested in my life 🤷‍♀️

[@anastasia10017]

I never know what to put with this dessert. It's good but I always feel like something is missing but I don't know what. It needs a dollop of creme fraîche, or custard or something....

[@WastrelWay]

Ice cream!

[@noahpatton4632]

Try a creme anglais! nice, sweet, mellow, and works with most fruit desserts (chilled or hot)

[@faithsrvtrip8768]

Beets always have lots of red color. Easier than smashed bug shells! You can use any red wine: merlot, Cabernet Sauvignon. Not a big deal. Basically he made mulled wine with pears. Make the pears and drink the wine! It's called Gluwine in Germany at the Kristkindle markets. Oh, and no way would I waste a whole vanilla bean pod in this!

[@globalcetzen5271]

Yes, beets would be perfect and in Africa, we've been using dried hibiscus petals (soborlo) to substitute red wine/soft beverages for centuries. The dried oxblood petals provide the richest red colour ever. As for the bug shells, I say eeeeewwww...Totally unnecessary!

[@juliankirby9880]

Well, I guess my pear trees better start working a little harder.

[@anastasia10017]

have you seen the subtitles ????????

[@ryanfitzalan8634]

bro, try putting three small circular scoops of pistachio ice cream around it.....im a genius

[@gamamartinez928]

Ev got my fork heer

[@redpears830]

DID YOU JUST EAT MY SECOND COUSIN???!! OMFG

[@miniquin1433]

Vanilla icecream

[@brettschneider2908]

i serve it with vanilla goats milk ice cream.

[@inesisinthekitchen9186]

do you have instagram?

[@lgaines4086]

It needs some Creme Anglaise too.

[@stevensullivan9020]

McDonald's use kush bugs in a lot of their food that's right anytime you eating McDonald's your eating ground up bugs.

[@paulr449]

its much older then 19th cen.... try 14 cen. and maybe older then that ... medievalcookery.com/recipes/peeres.html

[@colinandpeter]

How to make pears sexy 👍

[@fitthickchic6732]

What's the book at 1:58? Thanks for the video. Those pears look yum!😋