Poached Pears in Red Wine
Poached pears in red wine are a classic French dessert that are as simple to make as they are impressive with a beautiful flavor and presentation.
What can be said about a simple elegant dessert? They are time savers, easy on the stress, and impressive all around. This is especially so for these poached pears in red wine. The velvety richness of a red wine reduction soaked into whole pears. To plate, they stand tall and are eye-catching with the bold red sauce that surrounds them. Delicious on their own and even more so with a scoop of vanilla ice cream. These pears are a perfect Christmas treat after a heavy meal or for special occasions.
Origins of Poached Pears in Red Wine
The Poire à la Beaujolaise or pear in wine is a traditional dessert of the wine-growing Beaujolais region of France. Territories like Burgundy and Lyon would use this method to consume fruits that were not ripening to their liking. This method has since spread all over France and grown immensely in popularity all over the world.
The basic concept is that the pears are gently poached on the stovetop. Done typically with a syrup made from wine, sugar, or honey, and spices. The methods for poaching pears can differ greatly however the same concept of slow cooking to preserve their form while sealing in the rich flavors is universal.
Poached Pears in Red Wine Are…
- A simple dessert to make.
- Easy enough to get right the first time.
- A great option that can be used with a variety of pears.
- Soaked in a delicious red wine sauce with a deep red color.
- An elegant dessert with delicious warm spices.
- Perfect for a special occasion or a dinner party.
- A classic French dessert.
Ingredients
Pears- For this, I like to use Bosc but, some other good options to use are Bartlett pears, Anjou pears, and even Asian pears will work nicely.
Wine- This recipe calls for cabernet sauvignon however, use a red wine you enjoy drinking. Some other good options are merlot, zinfandel, shiraz
Honey- Honey is added not to interfere with the natural sweetness of the fruit but to sweeten up the red wine reduction these pears will be simmered in. I like to use raw honey but regular honey will work fine too.
Vanilla Extract- A good quality vanilla extract gives a lovely essence to the pear sauce. You can use a vanilla bean pod if you have it on hand otherwise a good vanilla will do the trick. I love to use my homemade vanilla for this.
Cinnamon- Cinnamon adds a delicious warmth to the fruity red wine sauce. You can use either ground cinnamon or a cinnamon stick will work here as well.
Bay Leaf- a classic herb to add to the simmering pot that will add a depth of flavor to the overall dish.
Directions
In a medium to large saucepan, add all the ingredients except the pears and begin heating until it comes to a gentle simmer. While you wait, peel the skin from the pears leaving the stems on. Take a whisk and make sure all the ingredients are incorporated into the hot poaching liquid before adding the pears.
Once added, turn the heat to a low simmer and cover. Stir them around every few minutes to make sure they cook evenly. They should simmer for around 20 minutes or until tender and are deep red. Let them cool in the pan.
Poached pears can be served warm or chilled. For the presentation, I like to cut the very bottom off so that the pear lays flat on the plate.
They are perfectly delicious by themselves but you can always add a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Cooking Tips
- Be sure to leave the stems intact. Don’t touch the stems too much otherwise, they will come off.
- My favorite way to plate these is to cut a small piece off the bottom where the core shows to make sure that the whole pear sits up flat in the bowl. This is a great way to serve especially when using small pears.
- Use a wine you like. Not a cheap blend you wouldn’t drink.
- I like using a cabernet for these but you can use zinfandel, merlot, or even a shiraz if that’s what you like to drink. After making these with red wine, try a white wine pear recipe too!
- I use Bosc pears as they work wonderfully for poaching. But you can also use Bartlett or Anjou pears as well.
- Never use overripe pears as they will break down when simmered. A ripe firm pear is best for poaching.
- Use a vegetable peeler or paring knife to carefully remove the skins.
How To Store
Store leftover poached pears with the leftover poaching liquid in an airtight container placed in the fridge. Make sure pears and liquid are at room temperature before placing them in the fridge. They will last up to 3 days. Pears are easy to reheat the next day if desired.
Other Recipes To Try
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Poached Pears in Red Wine
a delicious sweet wine infused pear best served with ice cream or alone as a dessert
Ingredients
- 5 Pears (I like to use Bosc if I can find them but Bartlett's work fine too)
- 2 cups of cabernet sauvignon or your favorite red wine (merlot, zinfandel or Shiraz work well)
- 1/2 cup of raw honey
- 1 tbsp. of good-quality vanilla
- 1 tsp of cinnamon or a cinnamon stick
- 1 bay leaf
Instructions
- In a medium to large saucepan, add all the ingredients except the pears and begin heating until it comes to a gentle simmer.
- While you wait, peel the skin from the pears leaving the stems on.
- Take a whisk and make sure all ingredients are incorporated into the hot poaching liquid before adding the pears.
- Once added, turn the heat to a low simmer and cover. Stir them around every few minutes to make sure they cook evenly.
- They should simmer for around 20 minutes or until tender and are deep red. Let them cool in the pan.
- Poached pears can be served warm or chilled.
- They are perfectly delicious by themselves but even more so with a scoop of vanilla ice cream or a dollop or fresh whipped cream.
Notes
- Be sure to leave the stems intact. Don't touch the stems too much otherwise, they will come off.
- My favorite way to plate these is to cut a small piece off the bottom where the core shows to make sure that the whole pear sits up flat in the bowl. This is a great way to serve especially when using small pears.
- Use a wine you like. Not a cheap blend you wouldn't drink.
- I like using a cabernet for these but you can use zinfandel, merlot, or even a shiraz if that's what you like to drink. After making these with red wine, try a white wine pear recipe too!
- I use Bosc pears as they work wonderfully for poaching. But you can also use Bartlett or Anjou pears as well.
- Never use overripe pears as they will break down when simmered. A ripe firm pear is best for poaching.
- Use a vegetable peeler or paring knife to carefully remove the skins.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 307Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 59gFiber: 6gSugar: 46gProtein: 1g
