Comments on: Julia Child’s Pears Poached in Red Wine

By: Melanie G.

Melanie G. — Sat, 17 Oct 2009 23:00:06 +0000

Thanks so much for posting this, I stumbled across your blog when I Googled “cooking with sweet red wine”. For drinking wines, I prefer a dry red, so when I received a bottle of sweet Merlot as a gift, I turned to the internet to find a use for it. My neighbor had just shared a large bag of ripe-but-firm pears with us from his tree, so it was a no-brainer for me to try this recipe. I made just the poached pears, and they were delicious! The sweetness was just right for my taste, thank you.

By: Keith Prickett

Keith Prickett — Sun, 04 Oct 2009 17:52:53 +0000

Hi Bet, mine came out very sweet too. I would definitely recommend to use a dry red wine and I could cut back on the sugar quite a bit next time I make this. I think you could experiment by just poaching pears and skipping the rest just to taste test varying amounts of sugar. I might start by cutting the sugar in half.

By: Bet

Bet — Sun, 04 Oct 2009 13:15:36 +0000

Hi Keith, I just made this recipe. It came out very sweet, was yours very sweet? Maybe because I used a sweet white wine….And I had to add extra water/sugar because my pan wasn’t the right size. But it was still good!!!