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Easy Wine Poached Pears

by on December 22, 2011 · 0 comments

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.
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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.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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