Pears Poached In Red Wine Recipe

This poached pear recipe with red wine and spices is the perfect blend of elegance and ease that makes me feel like a culinary rockstar without breaking a sweat. I love how the rich, aromatic syrup and tender pears create a deliciously decadent treat that’s sure to impress my friends during our next dinner party.

Pears and red wine are a dynamic duo, but when paired with the right kind of red wine, they reach a whole new level. Merlot or Cabernet Sauvignon works well here.

Both are fruity wines—and their fruitiness matches the fruitiness of the pears (especially if they’re allowed to ripen just right)—but neither is a match for the combination of the right spices and pear shape.

Ingredients

Pears:
Rich in fiber, mildly sweet, and offering juiciness to the dish.

Red Wine:
Antioxidants abound in this nourishing fruit, which boasts multitudes of flavors, ranging from deep and luscious to subtle and warm.

Granulated Sugar:
The poaching liquid must be sweet, in balance, and flavored well.

Cinnamon Stick:
Imparts warmth; enhances aroma and fragrance notes; offers anti-inflammatory benefits.

Vanilla Bean:
Gives aromatic sweetness, seeds that are visually stunning, and harmony when paired with other fruits.

Lemon Peel:
Imparts a refreshing and invigorating flavor, promotes digestive health, and adds a delicate touch of acidity.

Orange Peel:
Enhances the flavor of citrus, an excellent source of vitamin C, with aromatic complexity.

Ingredient Quantities

• 4 ripe but firm pears, peeled and cored
• 750 ml red wine (such as Merlot or Cabernet Sauvignon)
• 200 g granulated sugar
• 1 cinnamon stick
• 2-3 whole cloves
• 1 vanilla bean, split and seeds scraped
• 1 strip of lemon peel
• 1 strip of orange peel

Instructions

1. In a roomy saucepan or pot, mix together the red wine, sugar, a cinnamon stick, cloves, a split vanilla bean, lemon peel, and orange peel. Stir to dissolve the sugar.

2. Over medium-high heat, bring the combination to a soft boil, then cut the heat down to low and let it simmer for around 5 minutes. This gives the flavors a chance to meld together.

3. At the same time, ready the pears by stripping off their skins and coring them from the bottom with a melon baller or small spoon, and keeping the stems intact for a nice presentation.

4. The pears must be placed with care in the simmering wine mixture, and they must be made sure of being completely under the surface of the liquid.

5. Put a lid on the pot. Allow it to sit slightly ajar. Let the pears poach gently in the pot until tender when pierced with a knife. The cooking time will be about 20-30 minutes depending on the size and ripeness of the pears.

6. During poaching, turn the pears gently and occasionally to guarantee that they cook and color evenly.

7. Using a slotted spoon, carefully transfer the tender pears to a serving dish or plate.

8. Turn up the heat on the saucepan to medium-high and get the poaching liquid bubbling. Let it reduce until it is syrupy, with the consistency of—well—an honest-to-God syrup, something you would drench a stack of pancakes in. That will take about 10 to 15 minutes.

9. Strain the syrup through a fine mesh sieve to remove the spices and peels.

10. Warm or at room temperature, the poached pears can be served with the reduced wine syrup drizzled over them. They are delightful either solo or with accompaniments like a scoop of vanilla ice cream or a dollop of whipped cream.

Equipment Needed

1. Saucepan or pot
2. Measuring cup
3. Measuring spoons
4. Wooden spoon or spatula
5. Vegetable peeler
6. Melon baller or small spoon
7. Knife
8. Lid for the pot
9. Slotted spoon
10. Serving dish or plate
11. Fine mesh sieve

FAQ

• Can I use any type of pear for this recipe?Ripe but firm pears such as Bosc or Anjou are the best to use, as they hold their shape well during poaching.
• What type of red wine should I use?A medium-bodied red wine—Merlot or Cabernet Sauvignon, for instance—works well, but you can substitute your favorite dry red wine.
• Do I have to peel the pears?Indeed, ensuring that the pears absorb the flavors of the poaching liquid evenly involves peeling them.
• Can I substitute the sugar with another sweetener?Certainly, honey or maple syrup can be used, but you’ll need to adjust the amount to taste. They are much sweeter than regular old granulated sugar.
• How long do the pears need to be poached?Place the pears in the poaching liquid and cook for approximately 20-30 minutes. Ensure that they are tender and have taken on the color and flavor of the wine.
• What can I do with the poaching liquid after the pears are done?The poaching liquid can be reduced to a syrup, which can then be drizzled over the pears when serving. This syrup, if you wish, could also be used in cocktails.
• How should I serve the poached pears?Offer them warm or chilled, either by themselves or accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.

Substitutions and Variations

You can substitute white wine for red wine if you want a different flavor profile, though it will change the color of the pears.
You can use honey or maple syrup as a sweetener if you don’t have granulated sugar, adjusting the amount to your taste.
If you want a different note of spice, you can use a star anise pod instead of the cinnamon stick.
If whole cloves cannot be obtained, ground cloves can be utilized (about 1/4 teaspoon for 2-3 cloves).
You can use 1 teaspoon of vanilla extract instead of a vanilla bean, adding it towards the end of the poaching process.

Pro Tips

1. Choose the Right Pears Opt for Bosc or Anjou pears as they hold their shape well during poaching. Ensure they are ripe but still firm to the touch to avoid them becoming mushy.

2. Enhance the Flavor Add a touch of freshly grated nutmeg or star anise to the poaching liquid for an extra layer of warmth and complexity to the flavor profile.

3. Prevent Floating If your pears are bobbing up above the liquid, place a piece of parchment paper directly on the surface and a lid slightly smaller than the pot over the pears to keep them submerged.

4. Monitor the Reduction Keep an eye on the syrup as it reduces, especially toward the end. It can quickly go from syrupy to burnt if left unwatched. You want a consistency that’s thick but pourable.

5. Make Ahead These pears can be made a day in advance. Store them in their poaching liquid in the refrigerator overnight and gently reheat before serving to allow the flavors to deepen.