Easy Wine Poached Pears

Did you know it’s December 22? I didn’t, or at least I didn’t until I looked at our computer calendar, squealed a bit and realized that later this afternoon better be dedicated to finishing off that shopping we haven’t started yet (yeah, it’s bad). To try and save face a little, we thought sharing these poached pears would be a good idea. Have you ever made a red wine sangria or mulled wine? Well, the poaching liquid is practically the same. In fact, once our pears were poached, we added a touch of brandy to the poaching liquid and drank it as a mulled wine.

You’re going to need a bottle of red wine. It doesn’t have to be the best stuff, just make sure it is something you would be happy drinking. Choose a drier wine, too. Something simple like a Merlot would work well. Poaching the pears takes about 30 minutes, but the best part? You can make the pears 2 days in advance, once the pears are tender, turn off the heat then cool the liquid & the pears. Transfer the pears to a container and cover with the cooled poaching liquid. Then, reheat just before serving.

We made these for maché magazine and between the two of us, we finished all 6 servings. Half were finished for dessert and the other half was for breakfast the next morning!

Easy Wine Poached Pears
 
Prep time
Cook time
Total time
 
You can make the pears 2 days in advance, once the pears are tender, turn off the heat then cool the liquid & the pears. Transfer the pears to a container and cover with the cooled poaching liquid. Reheat the pears in the liquid just before serving and make the whipped cream. If you do not have a vanilla bean, substitute 2-3 teaspoons of vanilla extract.
Created By:
Yield: 6
You Will Need
  • 1 lemon, sliced and added to a large bowl of water
  • 3 firm pears (such as Bosc or Bartlett), peeled, halved and cored
  • 1 cup water
  • 1 (750ml) bottle dry red wine (Merlot works well)
  • 1 orange, quartered
  • 1/2 cup honey (add more to taste)
  • 1 cinnamon stick
  • 4 cloves
  • 1 vanilla bean, halved with seeds scraped out
  • 1 cup heavy cream
Directions
  1. Add pear halves to lemon water to prevent browning while you prepare the poaching liquid.
  2. Add bottle of wine and 1 cup of water to a 3- to 4-quart saucepan. Then, squeeze orange quarters over the wine, releasing their juice. Add quarters of orange along with the honey, cinnamon stick, cloves and the vanilla bean’s seeds and pod; bring to a boil over high and reduce to a simmer. Remove pear halves from the lemon water then submerge into the poaching liquid, cook until tender throughout, about 20 minutes.
  3. Meanwhile, use a hand mixer or stand mixer to whip the cream then cover and place into the refrigerator until ready to serve. Serve pears with a dollop of whipped cream.

Get Free Recipes by Email

Join over 19,000 home cooks and sign up for our free weekly email with hand- picked recipes, giveaways and cooking inspiration. Enter your email address below:

0 comments… Leave a Comment

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:  

Previous Post: Next Post: