Red wine-poached pears are enhanced with delicious dry red wine with the addition of fall-flavored robust spices.
Anyone that loves pears will enjoy this recipe. It has all the fall flavors and a Holiday treat here.
If you're not a wine lover, then choose berry juice as a substitute under our tips.
We love to serve red pears around the Christmas holiday, the warm smells of spice bring comfort to the entire house with the wonderful fragrance of fall.
Cinnamon and the candied thickness always reminded me of the taste of candied apples without the hard shell on the outside, delicious flavors.
A poached pear is simply fruit simmered in a spiced liquid until they're tender but still firm.
Perfect served as they are or with vanilla bean ice cream as an accompaniment.
Easy Steps for Making Poached Pears in Red Wine
- prepare the fruit, remove the skin, and level the bottom so they stand straight and tall
- brush them with lemon juice to prevent them from browning(I leave the stem on)
- bring the ingredients to a rolling boil, lower the heat then cover, and simmer until the pears are soft
- refrigerate for up to 6 to 24 hours
- when ready to serve allow pears to come to room temperature
- take the liquid out and boil until it thickens
- drizzle the syrup over the pears
Ingredients You Will Need(scroll to a printable recipe below for measurements)
- cinnamon
- red dry wine
- sugar
- orange juice and zest
- cinnamon, cloves
- pears
Tips and Suggestions
- use any kind of pears
- substitute a sweeter cooking apple for pears
- use any berry juice instead of wine or nonalcoholic wine, or an apple, pomegranate, grape, or cranberry juice
- use a fork to ensure pears are softened enough and it goes through it easily
- store for up to 5 days in the refrigerator
- the additional flavor of cardamon can also be added or a vanilla bean
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Poached Pears in Red Wine
Yield: 4
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
These are gourmet elegant pear desserts. Red wine-poached pears are enhanced with delicious red wine and robust delicious spices.
Ingredients
- 2 cups dry red we prefer Merlot or Cabernet Wine
- 1/4 cup sugar plus 1 tablespoon
- 1 blood orange juiced or 1/2 cup of fresh orange juice
- 1 tablespoon thickly sliced piece of orange peel zest around 3 inches
- 1 cinnamon stick
- 2 whole cloves
- 4 red pears, bosc (or any other firm but ripe pears)
- Optional: add a vanilla bean or cardamon ground for additional flavorings
- Note: brandy can be used instead of wine
Instructions
- In a medium size tall saucepan, stir in the wine, orange juice, cloves, cinnamon, peel, and sugar. bring to a boil then simmer for 5 minutes on low.
- In the meantime leave the stem on the pear and peel off the skin.
- Slice the bottoms off so they will stand proud and tall.
- Place them in the pot and simmer for 25 to 30 minutes covering and turning every 5 minutes to make sure the color stays red.
- Take off the heat and stand them upright and let them cool.
- Once cooled place in the refrigerator covered for at least 6 and up to 24 hours turning once in a while.
- When ready to serve remove pears from the liquid.
- Let the pears come to room temperature.
- Boil the remaining liquid till reduce to half around 15 minutes or until the liquid is thick and syrupy. Drizzle over each pear and serve.
Notes
Tips and Suggestions
- use any kind of pears
- substitute a sweeter cooking apple for pears
- use berry or apple juice instead of wine or nonalcoholic wine
- use a fork to ensure pears are softened enough and it goes through it easily
- store for up to 5 days in the refrigerator
Pin this for later
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