5 from 26 votes
Spiced Red Wine Poached Pears with Cinnamon Cream
Spiced Red Wine Poached Pears with Cinnamon Cream features firm pears gently simmered in a fragrant mixture of red wine, citrus juices, and warming spices. The pears become tender while absorbing the spiced wine flavors, and are served with a light cinnamon-flavored whipped cream. This dessert balances fruity acidity, spice, and creamy sweetness, suitable for hot or chilled presentation.
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings:
4
Calories:
407 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 red wine 750ml/25floz, bottle
- lemon juice of 1
- orange juice of ½ orange
- ¾ cup sugar
- 1 teaspoon ground cinnamon or 1 cinnamon stick
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 4 pear firm
For the cinnamon cream
- ⅔ cup whipping cream double cream
- 1 teaspoon sugar
- ½ teaspoon ground cinnamon
Instructions
- Pour the wine, lemon juice, orange juice, sugar, cinnamon, ginger and vanilla into a pot. Heat over a low heat for a few minutes, stirring, until the sugar dissolves.
- Peel the pears (keep the stalk at the top) and slice the bottom so the pears stand without rolling.
- Place the pears into the wine (if necessary, top up with water so the pears are submerged).
- Bring to the boil, then reduce the heat, and simmer for 20 minutes or until the pears are tender. The time will depend on how ripe the pears are.
- Remove the pears from the liquid and set aside. Boil the liquid for 20 minutes to reduce the wine to a mulled wine syrup.
- To make the cinnamon cream, pour the cream into a mixing bowl and add the sugar and ground cinnamon. Beat with a whisk until thick.
- To serve the wine poached pears, stand the pears up on plates, drizzle with the syrup and add a spoonful of cinnamon cream. This dish can be served hot or cold.
Cup of Yum
Notes
- Choose firm pears such as Bosc to maintain shape during poaching and avoid mushiness.
- If serving cold, prepare pears ahead and store in syrup; they can be reheated in the poaching liquid if desired.
- Peel pears starting from the top down using a vegetable peeler for best results.
- To serve, cut pears into small pieces, pairing each spoonful with cinnamon cream for texture contrast.
- Coring is optional for whole standing pears because poaching softens the fruit thoroughly.
- Store poached pears submerged in syrup in the refrigerator for up to three days; firmness diminishes after the first day.
Nutrition Information
Calories
407kcal
(20%)
Carbohydrates
35g
(12%)
Protein
2g
(4%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
54mg
(18%)
Sodium
25mg
(1%)
Potassium
474mg
(10%)
Fiber
6g
(24%)
Sugar
20g
(40%)
Vitamin A
628IU
(13%)
Vitamin C
8mg
(9%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 407
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 54mg | 18% |
| Sodium | 25mg | 1% |
| Potassium | 474mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.