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Elegant Red Wine Poached Pears with Vanilla and Spice

Close-up of two beautifully vibrant red poached pears sitting in a pool of dark red poaching liquid.
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Make tender, jewel-toned poached pears using red wine, vanilla, and warming spices. This simple recipe yields an elegant fruit dessert perfect for any occasion.

Ingredients

Scale
  • 4 firm pears (Bosc or Anjou), peeled, stems left intact
  • 3 cups dry red wine (like Merlot or Cabernet Sauvignon)
  • 1 cup water
  • 1 cup granulated sugar
  • 1 vanilla bean, split lengthwise
  • 2 cinnamon sticks
  • 6 whole cloves
  • 1 star anise
  • 1 strip orange zest (about 2 inches long)

Instructions

  1. Prepare the pears: Peel the pears carefully, leaving the stems on. Use a melon baller or small spoon to gently core the bottom of each pear, removing the seeds without cutting through the top.
  2. Make the poaching liquid: In a saucepan large enough to hold the pears standing upright, combine the red wine, water, sugar, vanilla bean (scraped seeds and pod), cinnamon sticks, cloves, star anise, and orange zest.
  3. Heat the liquid: Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
  4. Poach the pears: Gently place the prepared pears into the simmering liquid. The liquid should mostly cover the pears. If needed, add a splash more water or wine.
  5. Simmer: Reduce the heat to low, cover the pan partially, and let the pears gently simmer for 25 to 40 minutes, depending on the ripeness of your fruit. Turn the pears occasionally to ensure even coloring and cooking. They are done when a paring knife inserts easily into the thickest part.
  6. Cool: Remove the pan from the heat. Allow the pears to cool completely in the poaching liquid. This step allows them to absorb more color and flavor.
  7. Reduce the syrup (optional): Once cooled, carefully remove the pears. Strain the liquid and return it to the saucepan. Bring to a boil over medium-high heat and reduce until the syrup thickens slightly, about 10 to 15 minutes.
  8. Serve: Serve the pears warm or chilled, drizzled generously with the reduced syrup.

Notes

  • For a bourbon variation, substitute 1/4 cup of the red wine with bourbon before simmering.
  • Serve these pears with a dollop of vanilla ice cream or a side of crème anglaise for a richer dessert.
  • If you prefer a lighter syrup, use less sugar in the initial poaching liquid.

Nutrition

Find it online: https://whiskdaily.com/poached-pears-recipe-elegant-fruit-dessert/