These Easy Red Wine Poached Pears make a perfectly warm, comforting, and easy Winter dessert. The Spiced Pears poached in Red Wine are super easy and quick to make and will be a great dinner party dessert to serve.
I know, I know, I missed the Christmas period where this recipe should have been written and done…but I had some leftovers pears, and I just wanted to bring back some of the Christmas vibes back…because January sucks!!
Poached Pears is always a show-stopping dessert if you ask me – no wonder it is a real classic French recipe! Not only extremely easy to make, but French Poached Pears are also full of flavors and fill your house with a divine smell.
I feel like poached pears don’t get enough credit for how awesome they are! They are incredibly versatile and can be used in both sweet and savory dishes.
Anyway, one tip:
The quantity of the red wine and the ratio of wine-water is entirely up to you, whether you want a softer or stronger taste. For a burst of red wine flavor, forget the water.
For something a bit lighter, increase the quantity of water. The recipe below is my favorite version of this classic dessert; full of winter spices, citrus notes, and rich, sweet red wine. I hope it becomes yours too!
The best thing about this recipe is that you get to create a delicious dessert and mulled wine at the same time!
Do let me know how you found these Easy Red Wine Poached Pears if you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Easy Red Wine Poached Pears
- 4 Pears
- 3 cups/750ml of Red Wine
- 2 cups/480ml of Water
- 1/3 cup/60g Brown Sugar
- 1 Orange Peels only
- 1/2 Lemon Juiced
- 1/2 tbsp Cinnamon Powder - or 3 Cinnamon Sticks
- 4 Star Anise Pods
- 5 cloves
- 1/2 tsp Ground Nutmeg
- 1 small piece of fresh ginger about 2 tbsp diced one with the skin on
- Carefully peel the full Pears, leaving the stem intact. Cut the bottom of the fruit so that they can stand in the pot, then set aside.
- Wash the orange then gently peel its skin. Try to keep the orange peels only and remove any of the bitter white membranes. Cut the orange peels into the large strip.
- Place all the ingredients except the pears in a large deep pot. Place on the stove and bring to a simmer to dissolve the Brown Sugar.
- Add the peeled pears into the liquid and leave to simmer on low heat for 20 to 30 minutes, depending on how ripe your pears are. Make sure to gently turn the fruits if the liquid does not fully submerge them so that they cook evenly.
- To check if the fruits are ready, prick with the tip of a knife: the fruit should be soft but still hold its shape.
- Remove the Pears from the liquid and place them on a cooling rack standing up to cool. In the meantime, discard about half of the cooking liquid (see note 1) and increase the heat of your stove. Leave for 10 to 20 minutes to reduce into a thick syrup. Make sure to keep an eye on it so that it doesn't burn. Pass the syrup through a thin-mesh sieve to remove the orange peels and star anise pods.
- To serve, place each pear on an individual plate and pour some of the red wine syrup on the fruit. Optionally, add some melted chocolate or vanilla ice cream to finish the dessert.