Poire à la Beaujolaise

Pears in wine are a typical dessert consisting of peeled pears cooked in red wine and originating in Latin European countries, particularly in the wine-producing regions of Beaujolais, Burgundy, Bordeaux, Castile and León, Piedmont and La Rioja. In northern Spain, pears in wine are a typical dessert from wine-growing regions such as Ribera del Duero or La Rioja. In Spanish cuisine, this dessert is also known as peras con salsa obispo (‘bishop sauce’) and has a long tradition. In France, pears in spiced wine was part of the quarter metz (fourth course) in medieval banquet, with the recipe appearing in the 14th century cook book Le Viandier de Guillaume Tirel dit Tallevent. The dessert is now known as poire au vin rouge or poire à la beaujolaise, as it is considered to originate from this wine-growing region.

Description: Wikipedia — Poire à la Beaujolaise, CC BY-SA 4.0