- Dish type
- Fruit desserts
- Pear desserts
- Poached pears
This fruit dessert is a great way to end a delicious meal. It's perfect as is, with whipped cream or ice cream.
5 people made this
- 6 medium Bosc pears, peeled with stems intact
- 250ml white wine
- 475ml water
- 2 tablespoons sugar
- 1/2 vanilla bean, halved lengthways
- 2 whole star anise pods
- 1 small cinnamon stick
- 1 lemon, zested
- 1 orange, zested
- 4 tablespoons walnut oil
- 4 tablespoons red wine vinegar
- salt and freshly ground black pepper to taste
MethodPrep:25min ›Cook:30min ›Ready in:55min
- Trim flat the bottoms of pears and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot and sit over high heat. Sprinkle in sugar and add vanilla bean, star anise pods, cinnamon stick, lemon zest and orange zest. Bring to the boil; reduce heat to medium low and simmer 20 to 25 minutes. Remove pot from hob and let cool completely. Reserve 4 tablespoons poaching liquid. Transfer pears to a bowl, cover and refrigerate.
- Place 2 poached pears in a liquidiser or food processor and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar and reserved poaching liquid. Season with salt and pepper to taste. Cover and refrigerate.
- Place pears in individual bowls and top with sauce.
If Bosc pears are unavailable, use conference pears instead.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
Great! We loved these. The only thing I would change next time is to cut back a little on the vinegar and possibly mix the walnut oil with another, lighter oil - otherwise excellent, will repeat. Thanks for the recipe!!-22 Oct 2008
Poached Pears in Red Wine
These poached pears in red wine are the perfect way to finish the day. They go great with a scoop or two of vanilla ice cream.
By the time the pears are cooked, they will be incredibly tender and loaded with flavor. They will have also taken on the lovely color of the red wine. You will get a strong red wine taste backed by the flavors of the pears and spices. It is a truly amazing combination.
A single batch of this recipe should feed roughly four to six people. However, it heavily depends on whether people are hungry and how big your pears are. I highly recommend serving the pears with some extra food.
If you do not need these pears super quick, you can cook them in a slow cooker instead. Using a slow cooker is an excellent way of infusing even more flavor into the pears.
You can eat these poached pears, either hot or cold. I prefer to have them hot with some ice cream. However, in the summer, they are probably best served cold. They also make for great leftovers as you can eat them as a quick snack.
- White wine (Riesling works great)
- Sticks of cinnamon
- Vanilla extract
Last month I hosted 12 bloggers in my home for dinner, one of the greatest joys for me in 2012. My friend, Brian, was in taking pictures of me serving the dinner plates (that was humbling … I’m such a simple, home cook!)
It reminds me of a recent tweet I saw:
Anyone else hold their breath when they turn a Bundt cake out of its pan?
I do! I love turning a cake out of its warm surroundings!
Poached Pear Recipes
Ready to whip up one of these extreme makeovers in your very own kitchen? Here are a few recipes you can use to write your pear Cinderella story!
Red Wine Poached Pears
Carlo A / Moment / Getty Images
Use this recipe to get the classic, deep-red look. Get the Red Wine Poached Pears recipe.
Quick & Easy Dessert: Poached Pears
Talk about a dessert hack! Poached Pears are my idea of the perfect entertaining dessert. So super simple, yet quite possibly one of the most elegant desserts!
Okay – I know I am getting eye rolls…she said “super simple?!” Poached Pears sound intimidating to make, but I promise they are going to become your go-to dessert recipe from this point forward. A few simple ingredients, a saucepan with lid, and 15 mins. Viola, dessert is served.
Poached Pears hold up nicely in the fridge too, so perfect for prepping ahead of time. They are tasty served either straight from the fridge, at room temp, or warmed. Feeling extra special? Serve with a dollop of homemade coconut milk ice cream.
Two quick tips:1.) These are kid-friendly using apple cider (or juice) as the poaching liquid. Poached Pears are also delicious when you use red wine instead.2.) Don't have pumpkin pie spice on hand, try subbing cinnamon or a split vanilla bean.
Perfect Poached Fruit
Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla before serving if you like.
Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Port Poached Pears with Holiday Spices
Serves: 2 - 4, Total Time: 1 hour 30 minutes, Cook time: 1 hour - 1 hour 30 minutes
Ingredients: 1 bottle port wine, 2 - 4 Bartlett pears (peeled with stem still attached), juice from 2 freshly squeezed oranges, &frac13 cup golden raisins, 1 teaspoon whole cloves, 1 cinnamon stick, 1 vanilla bean (split). Recommended Accompaniments: Vanilla ice cream.
Instructions: Add port, peeled pears, orange juice, raisins, cloves, cinnamon stick, and vanilla bean to a medium sauce pot. Lightly stir to break up the ingredients, making sure the pears are at least half way submerged in the wine. Set stove to medium-low heat and simmer ingredients uncovered for 1 hour to 1 hour 30 minutes, turning the pears occasionally so they get evenly stained by the port on all sides. Take off the heat when the port sauce has reduced to about 1 inch or ½ an inch in the bottom of the pan (makes about ½ - &frac23 cup total of reduced port sauce). Transfer all ingredients to a bowl, cover when cooled and transfer to the fridge to chill for 2 hours - 48 hours, keeping the pears in submerged in the reduced port sauce. Before serving, remove cinnamon stick and cloves. Can serve pears whole with stem still attached or halve the pears and remove the core with a melon baller.
Online Shop the Exact Brands I Used: Cinnamon Sticks*, Vanilla Bean*, Whole Cloves*, and Port Wine.
I saved you a little piece, I want you to try a bite - I know you will love these port poached pears as much as I do! The tangy port sauce with the sweet pears and too delicious to resist.
- 4 ripe, firm Bosc pears
- 1 ½ cups pomegranate juice
- 1 cup sweet dessert wine, such as Muscatel or Riesling
- 1/2 cup pomegranate seeds, (1/2 large fruit see Tip)
Peel pears, leaving them whole and stems intact. Slice off the bases so the pears will stand upright. Use an apple corer to remove cores, if desired, working from the base up.
Place the pears on their sides in a large saucepan or small Dutch oven. Pour pomegranate juice and wine over the pears. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer gently until the pears are tender when pierced with the tip of a sharp knife, 30 to 45 minutes. Turn very gently once or twice as they cook so they color evenly. Using a slotted spoon, transfer the pears to a shallow bowl and set aside.
Boil the poaching liquid over high heat until the sauce is reduced to 1/2 cup, 15 to 20 minutes.
To serve, spoon 1 tablespoon sauce onto each of 4 dessert plates. Place a pear upright on each plate. Drizzle remaining sauce over each pear and sprinkle pomegranate seeds around it.
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate pears in sauce for up to 2 days. Serve at room temperature.
Tip: Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into
a colander. Rinse and pat dry.
Why make this dessert
Poached Pears with Chocolate Mousse are perfect to serve when you are aiming for excellent presentation without much fuss. They are also easy to make. You need a little bit of time, especially for thickening the sauce, but the actual efforts are not much.
Recipe best poached pears ever
- Peel the pears from top to bottom with a vegetable peeler and leave the stalk on the pear. Cut off the bottoms to make sure they stay upright when serving.
- Add the pears in a large pan together with the prosecco, cinnamon sticks and star anise.
- Cut open the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the scraped pod to the liquid.
- The pears need to be covered with prosecco. Otherwise add some water until pears are covered with liquid.
- Bring the prosecco to a boil and let everything simmer for a few minutes without the lid on the pan.
- Then put the lid on the pan and simmer the pears for about 40 minutes on low heat. Check the pears after 30 minutes. You can check the softness with a wooden skewer. Let the pears cool of in the liquid. In the meantime you can prepare the nuts.
- Take the pears out with a slotted spoon and put them carefully on a plate. Pour the remaining cooking liquid through a sieve and collect it in a bowl. Return the liquid to the pan and turn the heat back on.
- Mix the potato starch with a little cooking liquid and add the paste to the pan. While stirring you can see the sauce is thickening. You can pour this sauce over the poached pears when serving. Serve the pears with the vanilla ice cream, caramelized nuts and the sauce. I am sure you will agree with me these are the best poached pears you will ever eat!
Instructions caramelized nuts
- Preheat de oven to 170 degrees.
- Add the butter in a small saucepan and melt over medium heat. Add the maple syrup, half of the salt and the cinnamon. Turn off the heat when butter is melted and mix in the nuts. Stir well until everything is coated.
- Place a sheet of parchment paper on your oven tray and spread the nuts.
- Fry the nuts in about 20 minutes golden brown. Halfway through the time, you have to turn them over against burning. Make sure they don’t burn.
- Take the nuts out of the oven, toss everything and let cool for half an hour.
- Add the other half of the salt and stir again.
- For the caramelized nuts you can use all kinds such as pecans, pistachio or hazelnuts.
- If you want to poach more than 10 pears you should add more prosecco. With 15 pears I would add 1,5 bottle in total and with 20 pears two bottles. Use also more cinnamon sticks, anise and vanilla in the same proportion.
Prosecco pears with ice cream and caramelized nuts
The pears are really mouth-watering
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