Youngberg Hill – “Pinot Poached Pears”
We combine the distinctive black fruit and earth flavors of estate grown Pinot noir with a winemaking style that allows the fruit to make the wine. A balanced wine of depth, structure, and complexity that Oregon Pinot noir is known for. Taste the wine…savor the view. Learn more about Youngberg Hill
“One of the things I love most about Youngberg Hill is the strong value placed in utilizing what we have to the fullest extent possible,” says Michelle Fanucchi, an innkeeper at Youngberg Hill. The rural McMinnville property is part biodynamic-minded vineyard and winery, part wine country inn.
The pears to be poached come from estate plantings and the wine comes from the day’s leftovers in the tasting room. The flavors of the wine, a natural match for pears from the get-go, are concentrated via reduction, becoming all the more pronounced.
Traditionally a dessert item, poached pears produce such a one-two punch of sweet and herbaceous that it’s easy to adapt the dish to a breakfast menu, served alongside a strong cup of coffee on a crisp harvest morning. The syrup from this very recipe is served with Youngberg Hills’s stuffed french toast during the breakfast hour, after all.
“This recipe is a perfect example of our values in working with we have creatively and to reuse and repurpose our resources,” Fanucchi says.
Pinot Poached Pears
Peel and cut 4-6 pears in half
In a soup pot add: 1 bottle of Pinot Noir, Whole Cloves – 3, Whole Pepper Corns – 5, Cinnamon Stick – 1, Sugar ½ cup, Lemon Peel 1 strip ½ inch wide x length of lemon, Vanilla ½ tsp
Bring to a low boil and add pears. Cook for 20 min. Drain & serve. Pears can be served cold or warm.