Poached Pears in Spicy Red Wine
This dessert captures everything I love about the holidays: warm spices, cozy flavors, and a touch of elegance! Poached Pears in Spicy Red Wine are a timeless classic that never fails to impress, whether for Christmas dinner or a quiet winter evening.
If you’ve never tried poaching pears before, you’re in for a delicious surprise! This recipe couldn’t be simpler. You let the pears gently simmer in red wine infused with warm spices until they’re tender and jewel-toned. In less than half an hour, you’ve got a dessert that looks straight out of a fine dining menu but takes hardly any hands-on effort!
When it’s time to serve, each pear is drizzled in its own glossy spiced wine reduction, and the sauce alone is so good you’ll want to use it on everything from ice cream to cake. Paired with a dollop of whipped cream or a scoop of vanilla ice cream, these poached pears strike that perfect balance between festive and fuss-free!
Why We Love This Red Wine Poached Pears Recipe
- Elegant yet easy. These poached pears may look like a dessert straight out of a fine dining restaurant, but the process couldn’t be simpler. The pears simmer gently in a fragrant bath of red wine and spices, and are ready in less than a half hour!
- Perfectly seasonal. With cinnamon, cloves, and star anise infusing the wine, this recipe captures the warmth and coziness of the holiday season.
- Make-ahead friendly. You can poach the pears a day or two before your event, let them chill in their spiced wine syrup, and then simply reheat or serve them cold when it’s time for dessert.
- Restaurant-worthy. The glossy, jewel-toned pears look as stunning as they taste, making them perfect for holidays or special events.
Ingredients You Need
- Bosc Pears: Firm and slightly crisp, Bosc pears hold their shape beautifully during poaching. Bartlett pears can work, but avoid overly ripe ones.
- Red Wine: Choose a dry red like Cabernet Sauvignon, Merlot, or Shiraz, something full-bodied that you’d enjoy drinking. The wine forms the base of the syrup.
- Crème de Cassis: A blackcurrant liqueur that adds depth and a fruity, slightly tart sweetness. Optional but highly recommended for an elevated flavor.
- Sugar: Balances the acidity of the wine and enhances the natural sweetness of the pears. White granulated sugar works perfectly here.
- Spices: You need whole spices like cinnamon sticks, black peppercorns, star anise and cloves to spice up the red wine sauce!
Variations & Substitutions
- Wine Choices: Use port wine or dessert wine for a sweeter syrup. A fruity Zinfandel works well too.
- Spices: Swap in cardamom pods, vanilla bean, or orange zest for a twist.
- Non-Alcoholic Version: Replace wine with cranberry or pomegranate juice for a festive alcohol-free dessert.
How to Make Poached Pears in Spiced Red Wine
- Combine the Wine Ingredients: In a pot add wine, sugar and all the spices.
- Simmer with the Pears: Bring it to a simmer over medium heat. Peel the pears and add them in the pot. Let it simmer for 15-20 minutes until fork tender. Baste them with red wine continuously.
- Strain the Wine: Remove pears from the pot. Strain the red wine from the spices.
- Reduce the Wine Sauce: Simmer the wine until halfway reduced. Let it cool and the liquid will turn into a thick syrup.
- Serve & Enjoy: Serve pears with the red wine sauce, dollop of whipped cream or ice cream. Enjoy!
Tips for Success
- Choose the right pears! Slightly underripe pears hold their shape best. Overripe pears may fall apart.
- Don’t boil. Keep the liquid at a gentle simmer, since boiling can make the pears mushy.
- Rotate the pears as they cook. Turn them occasionally so they poach evenly and absorb color on all sides.
- Carefully reduce the wine! The syrup thickens as it cools, so take it off the heat before it gets too sticky.
Serving Suggestions
- Classic: Serve the poached pears with the spicy red wine syrup along with with a dollop of whipped cream or vanilla ice cream.
- Pair with Cake: Serve alongside almond cake, pound cake, or gingerbread.
- For Holidays: Arrange pears upright on a platter, drizzle with syrup, and garnish with cinnamon sticks and orange zest for a perfect holiday dessert!
- Cheese Pairing: For a savory combination, serve poached pears in spicy red wine sauce with soft cheeses like mascarpone or brie.
How to Store Red Wine Poached Pears
Storing the Pears: Once cooled, transfer the pears to an airtight container and pour the poaching liquid over them to keep them moist and flavorful. They’ll keep in the refrigerator for up to 3 days. The pears actually taste even better after sitting overnight, as the flavors continue to soak in.
Storing the Syrup: If you have extra red wine syrup, store it separately in a small jar in the fridge. It will thicken as it chills, and you can drizzle it over desserts, pancakes, yogurt, or even use it as a cocktail mixer. Stored properly, the syrup will keep for about a week.
I don’t recommend freezing them for later as they will not have the same texture after thawing!
Frequently Asked Questions
A dry, full-bodied red works well! Think Cabernet Sauvignon, Merlot, or Shiraz. Fruity reds like Zinfandel add a slightly sweeter flavor.
Yes! White wine poached pears turn out lighter and more delicate than the red wine version. A dry white like Sauvignon Blanc or Pinot Grigio works beautifully, and adding lemon zest or a splash of vanilla helps balance the flavors.
If your pears are still hard after poaching, it’s usually because they were too underripe or too firm to begin with. Bosc and Anjou pears are ideal since they hold their shape while still softening nicely. If the pears are hard when you start, they may need a longer cooking time. Keep the pears at a gentle simmer (not a rapid boil) and continue poaching until a knife slides in easily.
Keep pears in an airtight container with the syrup in the fridge for up to 3 days. They taste even better after soaking overnight!
More Recipes to Try
- Apple Flambé
- Pear Chocolate Galette
- Key Lime Pie Tiramisu
- Red Wine Pear Tart Tatin
- Easy Apple Tartlettes
Red Wine Poached Pears Recipe
Ingredients
- 4 pears Bosc variety
- 1 bottle of red wine
- 1 cup crème de cassis optional
- 1 cup sugar
- 2 sticks of cinnamon
- 10 black peppercorns
- 1 star anise
- 4-5 whole cloves
Instructions
- In a pot add wine, sugar and all the spices.
- Bring it to a simmer over medium heat. Peel the pears and add them in the pot. Let it simmer for 15-20 minutes until fork tender. Baste them with red wine continuously.
- Remove pears from the pot. Strain the red wine from the spices.
- Simmer the wine until halfway reduced. Let it cool and the liquid will turn into a thick syrup.
- Serve pears with the red wine sauce, dollop of whipped cream or ice cream. Enjoy!
