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5.0 from 39 votes

Spiced Red Wine Poached Pears with Cinnamon Cream

Spiced Red Wine Poached Pears make a classy and festive holiday dessert to serve at any Christmas or Thanksgiving party. This delicious sweet treat made from fruit poached in mulled wine is paired with a homemade cinnamon cream that compliments the pears perfectly.

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 4
Calories: 407 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 bottle red wine 750ml/25floz
  • Juice of 1 lemon
  • juice of ½ an orange
  • ¾ cup 150g sugar⁠
  • 1 teaspoon ground cinnamon⁠ or 1 cinnamon stick
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 4 firm pears
For the cinnamon cream
  • ⅔ cup 150ml whipping cream double cream⁠
  • 1 teaspoon sugar
  • ½ teaspoon ground cinnamon

Instructions

    Cup of Yum
  1. 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.
  2. Peel the pears (keep the stalk at the top) and slice the bottom so the pears stand without rolling.
  3. Place the pears into the wine (if necessary, top up with water so the pears are submerged).
  4. 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.
  5. Remove the pears from the liquid and set aside. Boil the liquid for 20 minutes to reduce the wine to a mulled wine syrup.⁠
  6. 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.
  7. 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.⁠

Notes

  • Make sure the pears you use are firm and not overripe. This will keep them from becoming mushy once poached.
  • Pears that are poached in wine can either be served hot or cold. If serving cold, you can make them ahead of time.
  • You can leave the pears soaking in the liquid until ready to serve, and either enjoy cold or reheat in the liquid.
  • Storage: Pears in red wine can be stored in an airtight container, in the syrup in the fridge for up to 3 days though they begin to lose some of their firmness after day one.
  • What's The Best Way To Peel Pears? The best way to peel pears is by using a vegetable peeler and starting at the top and peeling your way to the rounded bottom until all of the skin is removed.
  • How Do You Eat Poached Pears? Poached pears are eaten by cutting into them with your spoon into small pieces then dragging your spoon through some cream for a peaches and cream type dessert.
  • What Are The Best Pears To Poach? The best pears for poaching are usually Bosc pears as they hold their shape very well. You could also use Anjou or Bartlett.
  • Do I Need To Core The Pear Before Poaching? If you're planning on serving poached pears flat, peel the core with a melon baller. If you are serving them whole, standing up, there is no need to remove the core as the whole pear softens when it’s poached.

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 (14%) Fiber 6g (24%) Sugar 20g (40%) Vitamin A 628IU (13%) Vitamin C 8mg (9%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

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.