Description
Make tender, jewel-toned poached pears using red wine, sugar, and warming spices. This simple recipe creates an elegant fruit dessert perfect for any occasion.
Ingredients
Scale
- 4 firm pears (Bosc or Anjou), peeled, halved, and cored
- 3 cups dry red wine (like Merlot or Cabernet Sauvignon)
- 1 cup water
- 1 cup granulated sugar
- 1 vanilla bean, split lengthwise
- 2 cinnamon sticks
- 5 whole cloves
- 1 star anise
- 1 strip orange zest (about 2 inches long)
Instructions
- Combine the red wine, water, sugar, vanilla bean, cinnamon sticks, cloves, star anise, and orange zest in a saucepan large enough to hold the pear halves in a single layer.
- Bring the liquid mixture to a simmer over medium heat, stirring until the sugar dissolves completely. This is your poaching liquid.
- Gently place the peeled and cored pear halves into the simmering liquid. The liquid should mostly cover the pears.
- Reduce the heat to low so the liquid maintains a gentle simmer, not a rolling boil.
- Place a piece of parchment paper cut to fit the pan directly on top of the pears to keep them submerged.
- Simmer for 20 to 35 minutes, or until the pears are tender when pierced with a fork. Cooking time depends on the ripeness and size of your pears.
- Carefully remove the pears from the liquid using a slotted spoon and set them aside.
- Increase the heat to medium-high and boil the remaining poaching liquid rapidly. Reduce the liquid until it thickens slightly into a light syrup, about 10 to 15 minutes. You should have about 1 to 1.5 cups of syrup remaining.
- Return the pears to the syrup briefly to coat them, or serve the syrup drizzled over the pears.
Notes
- For a richer flavor, substitute 1/2 cup of the red wine with 1/2 cup of bourbon or use Moscato wine for a sweeter, lighter poaching liquid.
- Serve warm or chilled with a dollop of vanilla ice cream or a spoonful of crème anglaise.
- If you prefer a thicker sauce, remove the spices and vanilla bean before reducing the liquid.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Stovetop Simmering
- Cuisine: French Inspired
Nutrition
- Serving Size: 1 pear half with syrup
- Calories: 320
- Sugar: 55
- Sodium: 5
- Fat: 0.5
- Saturated Fat: 0
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 85
- Fiber: 7
- Protein: 1
- Cholesterol: 0