Red Wine Poached Pears Recipe
Red Wine Poached Pears Recipe is a stunning dessert. It looks fancy but is super easy. You simmer pears in red wine with spices.
Equipment
- Large pot or saucepan
- Sharp knife for peeling
- Vegetable peeler
- Measuring cups and spoons
- Wooden spoon for stirring
- Serving plates or bowls
Ingredients
- 4 firm pears Bosc or Anjou work best
- 2 cups red wine any dry red
- 1 cup water
- ¾ cup sugar
- 1 cinnamon stick
- 3 whole cloves
- 1 strip of orange peel
- 1 vanilla bean or 1 teaspoon vanilla extract
Instructions
- Peel the pears carefully with a peeler.
- Keep the stem attached for looks.
- Slice a small piece off the bottom.
- This helps pears stand up nicely.
- Set them aside on a plate.
- Pour wine and water into your pot.
- Add sugar and stir it well.
- Put in cinnamon stick and cloves.
- Add the orange peel strip too.
- Split vanilla bean and scrape out seeds.
- Add both seeds and pod to pot.
- Place pot on medium-high heat now.
- Stir until sugar dissolves completely.
- Bring the liquid to a gentle boil.
- Then reduce heat to low simmer.
- Gently place pears into the liquid.
- They should be mostly covered by wine.
- Simmer for 20-25 minutes total.
- Turn pears every 5 minutes for even color.
- They're done when fork-tender but not mushy.
- Take pears out with a slotted spoon.
- Place them on a serving dish carefully.
- Keep the poaching liquid in the pot.
- Let pears cool for a bit.
- Increase heat to medium-high on liquid.
- Boil it until it reduces by half.
- This takes about 10-15 minutes usually.
- The sauce will become thick and syrupy.
- Strain out the spices before serving.
- Drizzle the reduced wine sauce over pears.
- Serve warm or chilled as you prefer.
- Add whipped cream or ice cream optional.
Notes
- Choose firm pears that aren't too ripe.
- Soft pears will fall apart when cooking.
- Turn pears regularly for even red coloring.
- Don't skip reducing the sauce step.
- The thick syrup makes the dish special.
- You can make this one day ahead.
- Store pears and sauce separately in fridge.
- Use good quality wine you'd actually drink.
- Bad wine makes bad-tasting dessert unfortunately.
- Add star anise for extra special flavor.
- A pinch of black pepper adds interest.