Poached Pears in Red Wine

Poached Pears in Red Wine
DifficultyBeginner
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A sophisticated French-inspired dessert featuring ripe pears poached in a spiced red wine reduction until tender and jewel-toned. Served warm or chilled, they’re an impressive finale to any meal.

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Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
Ingredients
 4 firm, ripe pears (Bosc or Anjou work best), peeled, stems intact
 1 bottle dry red wine (like Merlot or Cabernet Sauvignon)
 ¾ cup granulated sugar
 1 stick cinnamon
 3 whole cloves
 2 star anise
 1 strip orange peel (use a vegetable peeler)
 1 tsp vanilla extract
 ½ vanilla bean, split
Prepare the poaching liquid
1
  1. In a large saucepan or Dutch oven, combine the red wine, sugar, cinnamon stick, cloves, star anise, orange peel, and vanilla.
  2. Bring the mixture to a gentle boil over medium-high heat, stirring to dissolve the sugar.
Add the pears
2
  1. Carefully place the peeled pears into the wine mixture. If the wine doesn’t fully cover them, tilt the pan occasionally or gently rotate the pears while poaching.
  2. Reduce heat to a gentle simmer and cover partially with a lid. Simmer for 30–35 minutes, or until the pears are fork-tender and richly colored.
Reduce the sauce
3
  1. Once the pears are done, transfer them carefully to a serving dish using a slotted spoon.
  2. Increase the heat and reduce the poaching liquid to a syrupy consistency (about 10 minutes). Strain to remove the spices.
Serve
4

Serve the pears warm or chilled, drizzled with the red wine syrup. Garnish with a cinnamon stick, zest curl, or a scoop of vanilla ice cream or mascarpone if desired.

Chef’s Tips
5

  • The pears can be poached a day ahead and kept in the poaching liquid in the fridge for deeper color and flavor.

  • The sauce reduction is essential—don’t skip it. It intensifies the flavor beautifully.

Ingredients

Ingredients
 4 firm, ripe pears (Bosc or Anjou work best), peeled, stems intact
 1 bottle dry red wine (like Merlot or Cabernet Sauvignon)
 ¾ cup granulated sugar
 1 stick cinnamon
 3 whole cloves
 2 star anise
 1 strip orange peel (use a vegetable peeler)
 1 tsp vanilla extract
 ½ vanilla bean, split

Directions

Prepare the poaching liquid
1
  1. In a large saucepan or Dutch oven, combine the red wine, sugar, cinnamon stick, cloves, star anise, orange peel, and vanilla.
  2. Bring the mixture to a gentle boil over medium-high heat, stirring to dissolve the sugar.
Add the pears
2
  1. Carefully place the peeled pears into the wine mixture. If the wine doesn’t fully cover them, tilt the pan occasionally or gently rotate the pears while poaching.
  2. Reduce heat to a gentle simmer and cover partially with a lid. Simmer for 30–35 minutes, or until the pears are fork-tender and richly colored.
Reduce the sauce
3
  1. Once the pears are done, transfer them carefully to a serving dish using a slotted spoon.
  2. Increase the heat and reduce the poaching liquid to a syrupy consistency (about 10 minutes). Strain to remove the spices.
Serve
4

Serve the pears warm or chilled, drizzled with the red wine syrup. Garnish with a cinnamon stick, zest curl, or a scoop of vanilla ice cream or mascarpone if desired.

Chef’s Tips
5

  • The pears can be poached a day ahead and kept in the poaching liquid in the fridge for deeper color and flavor.

  • The sauce reduction is essential—don’t skip it. It intensifies the flavor beautifully.

Notes

Poached Pears in Red Wine
IngredientsDirections
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