Recipes › Pear › Poached Pears in Red Wine
Poached Pears in Red Wine
Whole pears are poached in a fragrant bath of red wine, sugar, cinnamon, star anise, and orange peel until they turn a deep, jewel-like burgundy color and become silky and tender throughout. The poaching liquid is then reduced to a glossy syrup that is drizzled over the finished pears. This French-inspired dessert is dramatic, delicious, and requires almost no technique.
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Ingredients
- 4 medium firm pears, peeled with stems left on, cored from the bottomBosc pears hold their shape best
- 2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 1 cup water
- ½ cup granulated sugar
- 1 cinnamon stick
- 2 pods star anise
- 1 medium orange, zested in strips
- 1 tsp vanilla extract
Contains: sulphites.
Method
- Combine red wine, water, sugar, cinnamon stick, star anise, orange zest, and vanilla in a saucepan just large enough to hold the pears. Bring to a simmer over medium heat, stirring to dissolve the sugar.About 5 min
- Add the peeled pears to the poaching liquid, standing upright or lying on their sides. The liquid should come at least halfway up the pears. Poach over low heat for 20-25 minutes, turning occasionally, until a skewer slides through with no resistance.About 25 min
- Remove pears with a slotted spoon and stand upright on a serving plate or dish. Increase heat to medium-high and reduce the poaching liquid for 10 minutes until syrupy. Discard spices and orange peel.About 12 min
- Pour the warm red wine syrup over and around the pears. Serve warm, at room temperature, or chilled with vanilla ice cream or crème fraîche.About 2 min
Tips
- Bosc pears are ideal for poaching as they hold their shape — avoid very ripe pears which will fall apart.
- Use a saucepan that holds the pears snugly so the liquid covers as much of the fruit as possible.
- The deeper the poach color, the longer you can leave them — overnight in the fridge makes them even more intensely flavored.
Ring the changes
- Poach in white wine with vanilla and ginger for a more delicate, lighter version.
- Serve the pears stuffed with a spoonful of mascarpone mixed with honey for an elegant contrast.
Keeping it
Refrigerate pears submerged in their syrup for up to 5 days. The flavor deepens as they sit.
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