Red Wine Poached Pears
User Reviews
5
Red Wine Poached Pears
Description
The Red Wine Poached Pears recipe involves peeling whole small pears and immersing them in a fragrant poaching liquid made from red wine, honey, sugar, orange slices and juice, cinnamon, and cardamom. The pears simmer gently until tender but still hold their shape, a balance achieved by selecting firm varieties like Anjou or Bosc. Periodic turning helps evenly cook and absorb flavor.
After removing the pears, the poaching liquid is further simmered to reduce and thicken into a syrupy glaze. This imparts a rich, spiced sweetness that complements the natural pear flavor. The combination of wine and warm spices creates a layered taste profile with subtle citrus highlights.
Serving suggestions include plating pears with the syrup and a dollop of whipped cream, mascarpone, or crème fraîche for added richness. Poached pears can be prepared in advance; in fact, they develop deeper flavor after resting in their syrup overnight. This dessert works well as a refined finish to a meal.
Ingredients
- 2 orange navel or cara cara oranges preferred for sweetness, large
- 6 pear ripe, but firm, small
- 2 cups red wine such as Pinot Noir
- ¼ cup honey
- 3 tablespoons raw sugar or granulated sugar
- 1 cinnamon stick
- ¼ teaspoon ground cardamom
Instructions
- Zest and juice one of the oranges and pour the juice in a medium bowl. Slice the remaining orange into ¼-inch rounds.
- With a vegetable peeler, peel the pears, leaving them whole. Add the pears to the bowl with the orange juice and toss to coat (this will help prevent the pear from turning brown too quickly).
- Prepare a non-reactive pot that can fit all the pears snuggly (I used an enameled pot). Add the orange slices, red wine, honey, sugar, cinnamon stick, and cardamom.
- Over medium-high heat, bring the liquid to a rolling boil, then lower the heat and add in the pears and orange juice (set the bowl aside). Cover and let simmer gently for 20 to 30 minutes, occasionally rotating them using a wooden spoon, until the pears have softened enough and a skewer inserted in the middle of a pear at the thickest part meets no resistance.
- Transfer the pears back to the bowl for now. Simmer the remaining liquid for a few minutes or until thickened.
- Allow the pears to sit upright in the poaching liquid until they have cooled enough to serve.
- Serve poached pears warm or cold with a little bit of the syrup drizzled on top, and some orange zest for garnish. You can also refrigerate them in the poaching liquid overnight to serve at a later time.
Notes
- Use small, firm pears like Anjou or Bosc to ensure they hold shape during poaching and don’t become mushy.
- Poached pears improve in flavor after resting overnight, so consider making them a day ahead.
- Serve pears drizzled with the reduced syrup and add whipped cream, mascarpone, or crème fraîche for extra richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 2574 kcal
% Daily Value*
| Calories | 257.4kcal | 13% |
| Carbohydrates | 52.9g | 18% |
| Protein | 1.2g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.05g | 0% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 3.1mg | 0% |
| Potassium | 296.5mg | 6% |
| Fiber | 6.9g | 28% |
| Sugar | 38.9g | 78% |
| Vitamin A | 161.5IU | 3% |
| Vitamin C | 35.3mg | 39% |
| Calcium | 43.8mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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