A simple dessert and yet surprisingly decadent. Pears poached in red wine is an ideal dish to make with pears that are not quite fully ripe. This classic dessert can make the perfect end to a meal. Serve hot or cold with cream or ice cream.
I love the simplicity of this dessert. Succulent juicy pears in a sticky spiced syrup. While you can poach pears in white wine, tea, cider, apple juice etc, red wine remains my favourite. Firstly because it produces such a beautiful colour to the dish which then contrasts to the light flesh as you break into the pear, but also the sharp tannins of the wine compliment the sweet flesh of the pear perfectly.
You can serve them simply on their own but I like to serve them best with ice cream.
Pears poached in red wine goes really well with my Stem Ginger Ice Cream (above) and my Christmas Pudding Ice Cream(below) but good old vanilla would work well too. As the pears can be made ahead of time they are ideal for dinner parties.
Step by Step Pears Poached in Red wine
Pears Poached In Red Wine
Ingredients
for the pears
- 6 pears
- 750 ml bottle red wine
- ½ lemon, juice only
- 125 g golden caster sugar
- 1 cinnamon stick
- 4 cloves
- pinch grated nutmeg
Instructions
- Peel the pears leaving the stems attached. Remove the Calyx from the base of the pears. Cut a small slice from the base of the pear so that they will stand up when serving
- Place the red wine in a saucepan with the lemon juice, sugar and ginger and heat gently stirring until the sugar dissolves.
- Place the pears in the wine. Cover and poach gently for 20-30 minutes until just tender, turning the fruit a few times during the cooking time.
- Remove the whole spices from the poaching syrup then return the pan to the heat and boil rapidly until reduced by half and slightly syrupy. Allow to cool
- Pour the syrup over the pears or spoon around the fruit when serving.
Notes
Nutrition
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- Combine the wine, lemon juice, spices and sugar in a pan and heat stirring until the sugar dissolves.
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- Peel the pears and remove the caylx from the base.
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- Place the pears in the saucepan and poach until tender.
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- Remove pears from the pan and boil the poaching liquid until reduced. Cool and serve.
- Prepare ahead
- Easy Entertaining
- Serve hot or cold
Click on images for more Dessert Recipes Made Easy
Ann-Marei
I was wondering if these could be made in advance and reheated?
Jacqueline Bellefontaine
I actually think they are nicest served cold or at room temperature but yes you can serve them warm. And yes they can be made up to 3 days in adavance. Take care when reheating not to just warm the pear through rather than cook further or they may become too soft.
Kat (The Baking Explorer)
They look simply stunning, such an elegant dessert
Jacqueline Bellefontaine
Thank you Kat