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Elegant Spiced Red Wine Poached Pears with Vanilla

A single, glistening, deep red poached pear served on a white plate with a pool of rich poaching liquid.
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Make this elegant dessert easily. Pears simmer in red wine with citrus and warm spices until tender, achieving a beautiful jewel-toned color. Serve warm with crème anglaise or ice cream.

Ingredients

Scale
  • 4 firm pears (Bosc or Anjou recommended)
  • 1 bottle (750 ml) dry red wine (like Merlot or Cabernet Sauvignon)
  • 1 cup granulated sugar
  • 1 vanilla bean, split lengthwise
  • 2 cinnamon sticks
  • 6 whole cloves
  • 1 strip orange zest (about 2 inches long)

Instructions

  1. Peel the pears, leaving the stems intact. You can trim a thin slice from the bottom so they stand upright when served.
  2. In a saucepan large enough to hold the pears standing up, combine the red wine, sugar, vanilla bean (seeds scraped into the liquid and the pod added back), cinnamon sticks, cloves, and orange zest.
  3. Bring the liquid to a simmer over medium heat, stirring until the sugar dissolves completely.
  4. Gently place the peeled pears into the simmering liquid. The liquid should cover most of the pears. If needed, add a small amount of water.
  5. Reduce the heat to low. Cover the saucepan partially and let the pears simmer gently for 20 to 35 minutes, depending on the ripeness of your pears. You want them tender when pierced with a knife but not mushy.
  6. Turn the pears occasionally during cooking to ensure even color absorption.
  7. Once tender, carefully remove the pears from the liquid and set them aside.
  8. Increase the heat to medium-high and boil the remaining poaching liquid, uncovered, for 10 to 15 minutes until it reduces to a thick, syrupy consistency. This is your sauce.
  9. To serve, place one or two pears in a bowl. Spoon the reduced red wine syrup over the top. Serve warm or chilled with a side of vanilla ice cream or crème anglaise.

Notes

  • For a bourbon variation, add 1/4 cup of bourbon to the poaching liquid along with the wine.
  • To achieve a deeper jewel tone, use a darker red wine.
  • If you prefer a lighter syrup, use less sugar or substitute some of the sugar with honey.
  • You can make these ahead; store the cooled pears submerged in the strained syrup in the refrigerator for up to three days.

Nutrition

Find it online: https://hearthbite.com/poached-pears-recipe-elegant-fruit-dessert/