Poached pears are a timeless, elegant dessert that always impresses. When gently simmered in a sweetened red wine mixture, the pears become irresistibly tender and take on deep, rich flavors. Topped with a dollop of whipped cream or vanilla ice cream, they make a sophisticated yet easy dessert perfect for entertaining or a romantic night in.
Poaching the pears in red wine gives them a gorgeous, ruby hue and infuses them with fruity, complex flavors. The spices like cinnamon and cloves add warmth and dimension. With just a few ingredients and minimal hands-on time, you can have an impressive restaurant-worthy dessert on the table in under an hour.
Pears are in peak season during fall, making October the perfect time to enjoy these sweet, versatile fruits. For an in-depth look at selecting, storing, and cooking with pears, check out our earlier post on the health benefits and common varieties of pears.
What Pears are Best for Poaching?
The best pears for poaching are Bosc or Anjou. Their dense, firm flesh holds up well to poaching. Bosc pears have a long, elegant neck perfect for presentation. When poaching pears, selecting ripe yet firm ones is important so they hold their shape during poaching. Anjou pears are also ideal, with their oval shape showcasing the beautiful red poaching liquid. Read our post, “A Guide to the Most Popular Types of Pears,” to the most popular types of pears to learn more about each pear variety and its best uses.
Red Wine or White Wine for Poaching Pears?
Red wine works beautifully to poach pears. The rich color and flavor it imparts are classic. However, white wine can also be used for a more delicate flavor. Avoid using dry wines; choose fruity varieties like Merlot, Shiraz, or Riesling. The additional sweetness helps balance the tartness. When using white wine, be sure to select a sweet or fruity variety. Riesling is an excellent choice that will impart lush flavors. For an even more delicate flavor, you can use pear or apple juice in place of the wine.
Step-by-Step Guide to Poaching Pears in Red Wine
Poaching pears is simple with these easy steps:
Red Wine Poached Pears with Spices
Ingredients
- 4 bosc pears
- 1 bottle red wine Exs: Shiraz,Merlot, or Sauvignon
- 1 cup orange juice
- 1/2 cup honey
- 4 coves
- 2 cinnamon sticks
Instructions
- Peel the pears, making sure to keep the stems intact.
- In a medium-sized saucepan, combine the red wine, orange juice, honey, cinnamon sticks, and cloves. Mix the ingredients until well combined.
- Add the peeled pears to the pot with the wine mixture and bring it to a boil.
- Once the mixture starts boiling, reduce the heat to medium and let the pears cook for about 35-45 minutes. To ensure even cooking, gently turn the pears every 5-10 minutes.
- Once the pears are tender and infused with the flavors, remove the saucepan from the heat and allow them to cool off slightly.
- Serve the Red Wine Poached Pears with Spices with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Enjoy!
Poaching Pear Variations
- Add spices like star anise, vanilla bean, or orange peel to the poaching liquid for spiced pears.
- For an elegant presentation, slice peeled pears in half lengthwise before poaching.
- Substitute white wine or fruit juice for the red wine. Cranberry juice gives a beautiful color.
- Skip the cream topping and serve with a drizzle of chocolate sauce.
- For a fall twist, use pear or apple cider instead of wine. Add warm spices like ginger, nutmeg or allspice to the poaching liquid.
- While poaching, you can core the pears for added flavor but leave them whole with stems intact.
- Try adding a tablespoon of brandy, cognac, or rum to the poaching liquid for depth.
The possibilities are endless for customizing poached pears!
Tips for Perfectly Poached Pears
- Choose ripe but firm pears so they hold their shape while poaching.
- Poach pears in a saucepan, just large enough to hold them snugly. This helps them poach evenly.
- Turn pears occasionally while poaching so all sides absorb flavor.
- Poke pears with a skewer before poaching to check when tender.
- Let pears cool in poaching liquid for at least 30 minutes to soak up the flavor.
Poached Pears Perfection: Your Pressing Questions Answered
What’s the best way to poach the pears?
Choose ripe yet firm Bosc or Anjou pears. Peel them, keeping stems intact. Core from the bottom with a melon baller. Poach in an aromatic liquid of red wine, orange juice, honey, and spices for 35-45 minutes until tender, turning occasionally.
Can I use white wine instead for poaching?
Absolutely! White wine like Riesling makes elegant poached pears. Fruit juices like cranberry also work well. Adjust sweetener needed.
How do I keep poached pears in their shape?
Use firm pears and poach them snugly in a saucepan just large enough to hold them. Turn them gently every 10 minutes while poaching.
How will I know when the pears are done poaching?
Test doneness by poking pears with a skewer. They should slide in easily when ready. Poach until tender but not falling apart.
How should I serve these easy, elegant poached pears?
Let pears cool in the poaching liquid for at least 30 minutes after cooking. Serve drizzled with the wine syrup and top with whipped cream, ice cream, or sweet mascarpone cheese for a touch of decadence!
Can I make poached pears ahead of time?
Yes! They will keep in an airtight container in the fridge for up to 4 days. Warm them gently in the microwave before serving. The red wine and spice flavors develop even more over time.
This sophisticated yet easy poached pear dessert comes together in under an hour for a beautiful presentation worthy of any occasion. Comment below, letting us know your favorite fall desserts.
