Red Wine Poached Pears Dessert Recipe
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Poached pear dessert is the sweet treat I turn to when I want something that looks impressive in less than an hour. A quick simmer in red wine with honey, citrus, and spices gives the pears a beautiful color and flavor. They’re sweet and fragrant but still light enough to enjoy anytime. You can bring it out for birthdays, holidays, or a simple date night at home.
For a long time, mango cheesecake was the dessert I leaned on whenever guests came by. That changed the night I ordered a poached pear dessert at a small neighborhood restaurant. I wasn’t expecting much, but the first spoonful of soft fruit with its hint of wine and spice had me hooked. Right then, I understood why it had a permanent place on the menu.
Why You’ll Love This Recipe
- Pantry-friendly
- Quick to prep
- Homemade fall flavor
- Better with time: The flavor deepens as they chill, so you can make them hours before guests arrive.
- Switch it up: Try different wines or spices to make the recipe your own.
- Serve them your way: Spoon them warm with syrup, or chill and add ice cream or whipped cream.
How to Make Poached Pear Dessert
With just six ingredients and less than an hour, you can make a poached pear dessert that looks restaurant-worthy. The pears simmer in spiced red wine until tender and jewel-toned.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Pears: Bosc pears work best since they keep their shape while poaching. Their natural sweetness and hint of spice pair beautifully with red wine and warm spices.
- Red Wine: Choose a dry red like Merlot, Shiraz, or even Sauvignon.
- Orange Juice: Freshly squeezed has a sharper, more tart taste, but bottled also works.
- Honey
- Cloves
- Cinnamon Sticks
Step-By-Step Instructions
Pears soak in spiced red wine until they soften and take on color. Once they’re tender, the liquid can be simmered down into a thick syrup that gets spooned over the fruit at the table.
Step 1: Make the poaching liquid
Add red wine, orange juice, honey, cloves, and cinnamon sticks to a medium saucepan. Stir to combine.
Step 2: Add the pears
Place the peeled pears into the pot so they sit mostly under the liquid. Bring it up to a boil.
Step 3: Simmer until tender
Lower the heat to medium. Cook the pears for 35–45 minutes, turning them gently every 5–10 minutes so they cook evenly and take on color.
Step 4: Rest in the liquid
Once the pears are soft and infused with flavor, take the pan off the heat and let them sit in the liquid to cool slightly.
Step 5: Finish and serve
Drizzle with some of the spiced wine syrup before serving.
Substitutions
Ingredients for this poached pear dessert are easy to track down. If you’d rather switch things up, here are a few simple substitutions:
- Pears: If Bosc isn’t available, use Anjou for a firmer texture or Bartlett for softer results. Adjust cooking time so they don’t over-poach.
- Red wine: Swap with pomegranate juice.
- Orange juice: Apple cider or cranberry juice both work well.
- Honey: Use maple syrup or brown sugar.
- Cinnamon sticks: Replace with star anise or cardamom.
Expert Tips
- Make ahead: The pears develop deeper flavor after resting overnight in the liquid.
- Pick a wine you enjoy: Since the flavor concentrates as it cooks, use a red you’d happily drink and avoid bottles that are too sweet.
- Keep pears upright: If they tip over, turn them gently every few minutes so the flavor and color soak in evenly.
- Balance with creaminess: Pair the soft pears with whipped cream, mascarpone, or ice cream for a creamy contrast.
- Add citrus peel: Drop in a strip of orange or lemon peel to give the syrup a fresh lift.
- Save the syrup: Use leftovers on yogurt, pancakes, or mix into a cocktail.
How to Store This Recipe
Cool the pears in their poaching liquid before storing. Transfer both pears and liquid to an airtight container and refrigerate. They’ll keep for about 4 days, with the flavor getting stronger each day.
When you’re ready to serve again, warm the pears and syrup together slowly on the stove over low heat. Keep the heat gentle so they reheat evenly without breaking down.
What to Serve with Poached Pear Dessert
For a sweet finish, top poached pears with whipped cream, mascarpone, crème fraîche, or ice cream. Add crunch with candied nuts, biscotti, or shortbread cookies.
For entertaining, use them as part of a cheese board with blue cheese, brie, or aged cheddar. They also complement pot roast or roasted duck beautifully. Round it out with a glass of dessert wine, a bold red, or a mug of chai or espresso. For a refreshing touch, try it with an apple cider mimosa or a hibiscus mint mocktail.
More Cozy Desserts To Try
- Avocado chocolate mousse
- Keto souffle
- Cinnamon bites
- Eggnog cheesecake pudding
- Carrot cake with cream cheese frosting
Poached Pear Dessert in Red Wine Recipe
Ingredients
- 4 whole Bosc pears peeled with stems intact
- 1 (750 ml) bottle red wine Merlot, Shiraz, or Sauvignon
- 1 cup orange juice
- ½ cup honey
- 4 whole cloves
- 2 whole cinnamon sticks
Instructions
- Add red wine, orange juice, honey, cloves, and cinnamon sticks to a medium saucepan. Stir to combine.
- Place the peeled pears into the pot so they sit mostly under the liquid. Bring it up to a boil.
- Lower the heat to medium. Cook the pears for 35–45 minutes, turning them gently every 5–10 minutes so they cook evenly and take on color.
- Once the pears are soft and infused with flavor, take the pan off the heat and let them sit in the liquid to cool slightly.
- Drizzle with some of the spiced wine syrup before serving.
Notes
- Let the pears rest overnight in the liquid for even deeper flavor.
- Choose a red wine you’d enjoy drinking, but skip ones that are too sweet.
- If the pears tip over, gently turn them so they soak up flavor and color evenly.
- Serve with whipped cream, mascarpone, or ice cream for a creamy balance.
- Add a strip of orange or lemon peel for a bright, fresh note.
- Spoon leftovers over yogurt, pancakes, or stir into a cocktail.
Nutrition & Macros
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