Red Wine Poached Pears

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Red wine poached pears are a sweetly spiced company-worthy dessert.

Red wine poached pears are a wonderfully elegant dessert to serve to company and are crazy easy to make.

I love to finish a meal with a little something sweet and I can always find room for a bite of dessert, even if I’m feeling full after dinner. But dessert doesn’t always have to be rich, chocolatey, or heavy.

Fruit can be a nice alternative to cake, and even better? Pears poached in wine.

Planning a romantic dinner for two or entertaining a group? This is your dessert. They can be made in advance so all of your attention can be focused on your guests.

Let’s make Red Wine Poached Pears

1. Combine whole spices, orange peel, and ginger root in cheesecloth and secure with twine.
2. Combine red wine, sugar, spices, and lemon and orange juice and bring to a boil. Reduce to a simmer.
3. Peel the pears (you can core them with a melon baller from the bottom if desired).
4. Simmer the pears in the red wine poaching liquid until tender and then pluck them out of the pot and pop them into the refrigerator to chill.
5. Next, reduce the poaching liquid to a syrup for serving.
6. Serve the chilled pears with a spoon of the reduced poaching liquid and a scoop of vanilla ice cream.

The poached pears will be a vibrant red color after they’ve simmered in the wine. They’ll have a hint of spice balanced by a delicate sweetness, and the syrup gives it a punch of flavor.

They make a dramatic presentation on a white plate with a drizzle of the poaching syrup and a scoop of vanilla ice cream.

Tips for success

• Be sure to choose a firm, but ripe pear for the best texture and flavor.
• Use a good quality, dry red wine. One that you would enjoy by the glass.
• Combining the whole spices and citrus peel in cheesecloth makes them easy to remove and prevents them for piercing or sticking to the delicate pear flesh.
• Leaving the stems intact makes for an elegant presentation. Also be sure to trim the bottom so the pears sit flat as they poach and so they sit up when served.
• You can core the pears with a melon baller from the bottom if desired for easier eating, but it’s not necessary.

More Pear Recipes

• Quick Pickled Pears
• Hasselback Pears
• Pear and Brie Pizza
• Pear Frisée Salad

4.67 from 3 votes

Print

Red Wine Poached Pears

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Red wine poached pears are a sweetly spiced company-worthy dessert.

Course: Specialty Dessert

Cuisine: American

Keyword: poached pears

Servings: 4 Servings

Calories: 590 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 2 strips orange peel (2 inches in length)
• 2 cinnamon sticks
• 3 cardamom pods, crushed
• 5 whole cloves
• 1 piece of gingerroot (1 inch in length)
• 750 ml red wine, such as Cabernet Sauvignon (1 bottle)
• 2 cups light brown sugar, packed
• 1 lemon, juiced
• 1 orange, juiced
• 4 pears firm and ripe (I like Bosc)
• vanilla ice cream for serving (optional)

Instructions

1. Lay out a piece of cheesecloth and place the orange peel, cinnamon sticks, cardamom pods, cloves, and gingerroot in the center. Gather the edges and tie securely with twine.

2. Combine wine, brown sugar, lemon juice, and orange juice in a large pot, sitr well, then add the cheesecloth bundle.

3. Bring to a boil, then reduce to a simmer over low heat.

4. While the poaching liquid heats, peel the pears, leaving their stems intact, and take a small slice off the bottom of each pear so the bottom is flat. (I like to cut out the core from the bottom with a paring knife or melon baller, but it's not necessary if you want to skip that step.)

5. Place pears in the poaching liquid so they are fully submerged, cover the pot, and simmer for 25-30 minutes or until a pear can be easily pierced with a knife. Turn the pears occasionally, so they cook evenly.

6. Remove pears and refrigerate, increase the heat to high, and reduce the liquid by one half. Chill the reduced poaching liquid as well.

7. To serve, place each pear on a plate with a scoop of ice cream and a drizzle of the reduced poaching liquid.

8. Pears can be made a day in advance. They can also be served warm if you prefer.

Recipe Notes

Special Equipment: Cheesecloth and Kitchen Twine

• Be sure to choose a firm, but ripe pear for the best texture and flavor.
• Use a good quality, dry red wine. One that you would enjoy by the glass.
• Combining the whole spices and citrus peel in cheesecloth makes them easy to remove and prevents them for piercing or sticking to the delicate pear flesh.
• Leaving the stems intact makes for an elegant presentation. Also be sure to trim the bottom so the pears sit flat as they poach and so they sit up when served.
• You can core the pears with a melon baller from the bottom if desired for easier eating, but it’s not necessary.

Nutrition Facts

Red Wine Poached Pears

Amount Per Serving

Calories 590 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 37mg2%

Potassium 448mg13%

Carbohydrates 139g46%

Fiber 7g29%

Sugar 125g139%

Protein 1g2%

Vitamin A 45IU1%

Vitamin C 11mg13%

Calcium 131mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in January 2016 but was republished with tips in October 2019.