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Poached Pears in Wine Recipe

French · Dessert · 40 min total

Elegant yet simple, these wine-poached pears are infused with warm spices and make a stunning dessert for any occasion.

Ingredients

• 4 firm but ripe Bosc pears, peeled, stems intact
• 1 bottle (750 ml) dry red wine, such as Merlot or Cabernet Sauvignon
• 1 cup granulated sugar
• 1 cinnamon stick
• 2 strips orange zest (3 inches each)
• 2 whole cloves
• 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

Instructions

1. In a large saucepan, combine wine, sugar, cinnamon stick, orange zest, cloves, and vanilla bean (if using). Bring to a boil over medium-high heat, stirring to dissolve sugar.
2. Reduce heat to low. Add pears, laying them on their sides. If pears are not fully submerged, add water or more wine to cover. Place a round of parchment paper directly on the surface to keep pears submerged.
3. Simmer gently, turning pears occasionally, until tender when pierced with a knife, about 20-30 minutes depending on ripeness.
4. Using a slotted spoon, transfer pears to a dish. Remove and discard cinnamon, zest, cloves, and vanilla bean. Increase heat to high and boil poaching liquid until reduced by half and syrupy, about 10-15 minutes. (If using vanilla extract, stir it in now.)
5. Serve pears warm or chilled, drizzled with the reduced syrup.

Tips

• For a non-alcoholic version, substitute wine with pomegranate or grape juice.
• Pears can be poached up to 2 days ahead and stored in the syrup in the refrigerator.
• Serve with crème fraîche, whipped cream, or vanilla ice cream.

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