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Red Wine Poached Pears

45 mins
All Dessert Recipes
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Author: Dini K.
Posted: 10/21/2018
Updated: 9/16/2019
Red Wine Poached Pears - a simple and easy recipe that is absolutely elegant! Get tips to perfect this sweet and spiced simple pear dessert. #PoachedPears #WinePoachedPears #RedWineDesserts

A simple yet decadent and elegant dessert – these Red Wine Poached Pears enhance the natural sweetness of the fruit with delicious red wine and beautiful spices.

Serve red wine poached pears with some mascarpone cheese, or whipped cream or a scoop of vanilla ice cream for an impressive dessert.

Red Wine Poached Pears - a simple and easy recipe that is absolutely elegant! Get tips to perfect this sweet and spiced simple pear dessert. 

I remember eating my first poached pear when I was little, and wondering whether those gorgeous deep red pears were doused in the same candy as candy apples. I wasn’t too happy that they weren’t crunchy like candy apples, but the taste more than made up for it!

A single red wine poached pear on a blue plate with red wine syrup, with a piece cut off to show the middle, with a spoon on the side.

Red Wine Poached Pears are a classic French dessert and very underrated in my opinion. It’s such a simple dessert, yet delightfully flavorful and very elegant and impressive. They have a great balance of sweet, spice and fruity flavors, and the deep red color turns this into a beautiful centerpiece dessert too.

Plus, making red wine poached pears (or white wine poached pears) is really easy. Today, I’m going to show you how to make this easy dessert step by step, with additional suggestions to amp up the flavor.

Unpeeled Bosc pears in an empty saucepan

How to poach pears in red wine with perfect results

Choosing the perfect pear to poach

I prefer Bosc pears. It’s a great choice because bosc pears retain their shape well while being cooked. Bosc pears are crisp and mildly sweet, making them the perfect canvas for all the flavors in the poaching liquid.

Another good option is Anjou pears. They too have a mild flavor that doesn’t interfere with the flavors of the poaching liquid, and more importantly, don’t become mushy while being poached.

Six Bosc Pears on a white cake stand with a blue green napkin in the background.

Asian pears are also a great option. They are almost like a cross between a pear and an apple in terms of taste and texture. They are also crisp and sweet, and poaching these would again give you something resembling a poached apple and pear in terms of flavor.

Which pears to avoid

Avoid Bartlett pears at all costs. Bartlett pears are delicious to eat, but they bruise easily if handled too much, and warming them up will turn them to mush pretty quickly.

They are perfect to make pear sauce or pear butter, but they are a no-go for poaching.

Four Peeled bosc pears on a white tabletop.

Can I use overripe pears?

Ideally, you don’t want pears that are overripe, because they’d be too soft to withstand the hot poaching liquid. You CAN poach overripe pears for a shorter time, but that doesn’t give enough time for the pears to really absorb all the flavor. Plus, overripe pears can be harder to manoeuvre while you’re cooking them (since you will need to rotate the pears in the saucepan to evenly cook them).

How to choose a wine to make these red wine poached pears

That’s an important question obviously, with a simple answer. Cook with a wine that you like to drink. And not too expensive. That goes for both red and white wine.

Since the red wine will be simmered here with spices and sugar (or honey), the flavor of the wine will get concentrated and enhanced. A little sweetness is good for poaching pears, so sugar (or honey) is necessary.

I use a Cabernet Sauvignon or a Merlot when I make these red wine poached pears.

All poaching liquid ingredients added to a saucepan.

How to choose the right spices and flavors for red wine poached pears

Spices

I’ve made these red wine poached pears with all kinds of spices. Seriously, there’s only very few that won’t work. Poached pears are quite versatile, and it’s mostly about choosing what you like. But don’t be afraid to try new spices and flavor profiles that you’re not familiar with either.

For red wine poached pears, I usually go with cinnamon, star anise, cloves, orange peel and vanilla. It’s a great combination of spices. Think mulled wine, but for poached pears. 🙂

Red Wine poached pears in the red wine liquid, cooling in the saucepan.

Sweetener

Another way to enhance the flavor of these red wine poached pears is by changing the sweetener. I use white sugar for this recipe, but you can add brown sugar, or honey, or coconut sugar instead as well.

Fruits

I always add some orange peel to the red wine when I make these poached pears, but depending on the wine, you can add more flavor with fresh fruits or fruit juice.

I like to add raspberry, or blackberry or cherries that complement the flavor of the red wine. The seeds can be an issue if you’re using raspberries or blackberries, so once the wine is simmered, you can pass it through a sieve to remove the seeds, BEFORE you add the pears.

In terms of juice, I like to add apple cider, orange juice and pomegranate juice.

three red wine poached pears on a blue plate with red wine syrup, with extra red wine syrup in the background.

More alcohol

Totally optional, but why the heck not? 🙂 Yes, it’s red wine poached pears, but you can enhance the flavor with a little more alcohol. I love adding bourbon, whiskey, brandy or sherry. Cointreau and Port are good options too.

Choosing the right saucepan for poaching pears

The poaching liquid for this red wine poached pears recipe is good for a maximum of 5 pears. But you can just as easily poach 3 – 5 pears in this red wine mix. It’s important to use the right saucepan for the job though. You want the pears to fit snugly in the saucepan, with just a little wiggle room for the pears to be partially submerged even at an angle, or upright.

Red wine syrup being poured over a red wine poached pear, with two more poached pears in the background.

I always poach the pears while they are sitting upright first, and then have them submerged at an angle in the red wine mix so that the tops of the pears get cooked. Usually I have the pears angled towards the middle, and then rotate them every few minutes to make sure the whole pear is poached well and flavored with the wine and spices, and colored evenly. Since it’s red wine, it’s easy to tell which parts of the pears have been poached or not. And since the bottom of the pear is plumper, I poach the pears while keeping them upright for a little longer.

These red wine poached pears can be made a day ahead and stored in the fridge. I prefer to keep the pears in the poaching liquid overnight, because the liquid will continue to flavor the pears even more as the pears cool down. Then this gorgeous poaching liquid can be simmered even more to make a syrup which you can pour over the pears when serving.

A single red wine poached pear on a blue plate with red wine syrup and mascarpone cheese on the side.

Red wine poached pears are such an elegant and delicious dessert that everyone would love! Flavored with wine and spice flavors, and served with more of that delicious wine syrup and a generous serving of mascarpone cheese on the side, this dessert is a great finish to any meal.

And since the liquid is being cooked for a while, the alcohol in the red wine will be mostly cooked out too, so kids can enjoy it as well. I certainly loved eating red wine poached pears when I was a kid, and never got drunk, but that’s a decision I will leave to your discretion. 🙂

Red Wine Poached Pears - a simple and easy recipe that is absolutely elegant! Get tips to perfect this sweet and spiced simple pear dessert. 

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Red Wine Poached Pears - a simple and easy recipe that is absolutely elegant! Get tips to perfect this sweet and spiced simple pear dessert. 
4.96 from 21 votes

Red Wine Poached Pears

Author: Dini K.
Cuisine: European, French
A simple yet decadent and elegant dessert – these Red Wine Poached Pears enhance the natural sweetness of the fruit with delicious red wine and beautiful spices.
Prep: 5 minutes
Cooling time: 5 hours
Cook: 40 minutes
Total Time: 45 minutes
Servings: 5 pears
Print Rate

Ingredients:

  • ½ cup sugar 100 g
  • 1 large piece of orange peel
  • 8 - 10 whole cloves
  • 1 stick cinnamon
  • 2 cups red wine I prefer Cabernet Sauvignon or Merlot
  • ½ cup water / orange juice see notes for more options
  • 2 tsp vanilla extract
  • ½ cup raspberries / pitted cherries / blackberries OPTIONAL
  • 3 - 6 medium sized bosc pears

Instructions:

  • Place all the ingredients (except pears) in a saucepan. Make sure the saucepan is large enough for the pears to fit snugly in there, with just enough wiggle room for the pears to submerge in the poaching liquid at an angle as well.
  • Bring the red wine to a simmer while stirring to dissolve the sugar.
  • When the wine comes to a simmer, strain the red wine liquid (IF YOU USED FRESH FRUITS), to remove the seeds or fruit pulp. Discard the seeds and pulp, but NOT the cloves, orange peel and cinnamon. Add the cinnamon, cloves and peel back into the liquid and return the liquid back to the saucepan. You can skip this step if you didn’t use fresh fruits with seeds and pulp.
  • Peel the pears ONLY when the poaching liquid is ready (pears will discolor if you peel them too early).
  • Lower the peeled pears into the poaching liquid.
  • Let the pears poach in the liquid on medium-low heat (simmering) for 20 - 25 minutes, but rotate the pears every 5 minutes to ensure they poach evenly on all sides, including the tops of the pears. 
  • When the pears have been poached, keep them upright in the poaching liquid, and remove the saucepan from the heat and allow the pears to cool down in the poaching liquid. 
  • I prefer to serve poached pears chilled, but they can be served at room temperature as well.
  • Before serving, remove the pears from the poaching liquid and leave them on a plate, covered with plastic wrap.
  • Heat the remaining liquid in the saucepan, and bring it to a simmer. Simmer for a few minutes until the liquid thickens slightly into a syrup. The cooking time depends on how much liquid is left, so keep an eye on it. If the syrup is too thick, add a little water to thin it out.
  • Serve the pears on a serving plate, and brush them a little with the syrup to make the pears look shiny (optional).
  • Pour a little syrup over individual pears, and serve with some whipped mascarpone cheese or whipped cream.

Tips & Tricks

Notes on poaching liquid options - You can add  berry juice instead of water, or alcohol like bourbon or brandy. You can also use pomegranate or cranberry juice (no sugar added), or orange juice (no sugar added). 
Please read the blog post for more information on poaching pears in wine. 

Nutrition Information:

Calories: 255kcal (13%)Carbohydrates: 50g (17%)Sodium: 6mgPotassium: 328mg (9%)Fiber: 5g (21%)Sugar: 38g (42%)Vitamin A: 45IU (1%)Vitamin C: 7.7mg (9%)Calcium: 31mg (3%)Iron: 0.8mg (4%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Dessert
Cuisine:European, French
Keyword:Pears, Red Wine Desserts
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

 

 

 

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  1. Poached pear recipe says

    February 9, 2021 at 18:14

    Great recipe!

    Reply
  2. Gloria says

    January 31, 2021 at 10:49

    These Poached Pears are spectacular ❣️ My husband couldn’t stop raving about them and asked me to make them again if he paid for the ingredients ❗

    Reply
  3. Rowena Burrows says

    January 1, 2021 at 08:43

    5 stars
    With the vanilla ice cream…OMG, so decadent! I used Harry and David’s Royal Riviera pears and let it chill overnight.

    Reply
  4. Susan Beachum says

    December 30, 2020 at 12:13

    5 stars
    This is the smartest, most clear explanation of all possible aspects of making poached pears I have ever read. States basics and why. Leaves door open to variations. Thanks.
    (I have made poached pears for years. Just checking portions and found this site)

    Reply
  5. Gabrielle says

    December 24, 2020 at 05:50

    5 stars
    Loved them! Super easy to make, very versatile.

    If you take the syrupy sauce that comes from boiling the liquid down, it makes a fantastic festive addition to a glass of prosecco. You can drop a but into the bottom of the flue
    Te or swirl it in,

    Reply
  6. Tina Aviles says

    December 22, 2020 at 20:44

    Great recipe! I plan to make it our dessert for Christmas dinner!

    Reply
  7. Stubbs says

    December 20, 2020 at 18:14

    5 stars
    I received a Harry & David holiday gift that had Bosc pears inside. I decided to look around for a new recipe and came across this. My husband LOVED it! Thank you!

    Reply
  8. Christopher Broughton says

    December 6, 2020 at 08:25

    5 stars
    Easy recipe, presents well, tastes fabulous!
    Even the non-wine people enjoyed it!

    Reply
  9. Nomaswazi Malema says

    October 29, 2020 at 11:47

    5 stars
    Love love love. Thank you

    Reply
  10. Helen MadlaPrather says

    September 30, 2020 at 13:29

    5 stars
    Omg! DELICIOUS and the house smells amazing! Best recipe thank you!

    Reply
  11. Vivian Donnell says

    September 24, 2020 at 14:39

    I am making this recipe for the third time….always delicious and a hit with guests. Two questions: if I don’t have a cinnamon stick, can I use cinnamon powder? ( I am in a cabin in the mountains vacationing and getting out for one ingredient is a chore).And two: will this recipe work with apples?

    Reply
  12. Ha Pham says

    September 10, 2020 at 16:51

    5 stars
    Whole family loved it so much that I have made it many times . I made it with fresh orange juice and blackberries, good quality Cab/Sav. Didn’t put any other liquor ….So delicious…
    Thanks Dini

    Reply
  13. Claire Walters says

    August 7, 2020 at 06:12

    5 stars
    Loved loved loved

    Reply
  14. Gustavo says

    June 12, 2020 at 12:02

    5 stars
    I’m making this recipe tonight and it will be dessert after my Beef Wellington lunch! I have a question though. After poaching and cooling I understand I can put the pan with the pears in the poaching liquid in the fridge and tomorrow I can take the pears out and then reduce the liquid, let cool and pour over the pears at serving time. Am I right?

    Reply
    • Dini says

      June 12, 2020 at 13:39

      Hi Gustavo
      Yes, that’s right!
      You can leave the pears in the poaching liquid overnight (in the fridge) and then reduce the liquid the next day.
      Make sure you use the right kind of pears to avoid them “dissolving” in the liquid.
      I hope that helps!

      Reply
  15. Gelis says

    June 8, 2020 at 15:23

    4 stars
    Made this. My entire family loved it.
    I used freshly squeezed orange juice and splash of apple cider vinegar. The aroma from the cloves….heavenly.

    My only challenge was getting the liquid to thicken….not sure what i did wrong there.

    Had it with vanilla ice-cream….yummy.

    Reply
    • Dini says

      June 8, 2020 at 15:39

      Hi Gelis,
      I’m glad your family enjoyed the recipe, thank you for letting me know. 🙂 If you used the given amounts of sugar and red wine, the syrup should thicken as indicated. Did you adjust the sugar/wine amounts by any chance?

      Reply
  16. Barbara Maranto says

    May 16, 2020 at 07:18

    I haven’t made this recipe yet but it sounds wonderful. I can hardly wait for our pears to ripen.

    Reply
  17. Laurelle Shakespeare says

    April 18, 2020 at 00:52

    5 stars
    Yum, it was excellent

    Reply
  18. Julie S says

    February 18, 2020 at 05:27

    Hi, Dini! Looking forward to trying this but I need to make halves, not whole pears. Any tips or instructions?

    Reply
    • Dini says

      February 18, 2020 at 07:40

      Hi Julie
      To poach halves, I would still peel the pears, cut them in half and scoop out the seeds with a melon baller. Then they can be poached in the same liquid. If they don’t fully submerge in the liquid, they will need to be flipped around during cooking. The timing will definitely be less as well because the fruit will be smaller. Maybe around 10 – 15 minutes? I can’t be sure as I haven’t poached pear halves in a while…
      But I still test the texture of the pears to check if it’s done. I prefer a poached pear that is soft, but not too soft and has a little give when a knife is inserted.
      I hope that helps!

      Reply
  19. patricia nathan says

    January 11, 2020 at 06:58

    5 stars
    i am about to make the poached pears…don’t you remove the seeds first?

    Reply
    • Dini says

      January 11, 2020 at 07:22

      Hi Patricia
      I dont remove the seeds when I poach the pears whole. But I do remove the core if I’m poaching pear halves.

      Reply
  20. LA Wesley says

    December 30, 2019 at 20:21

    5 stars
    Excellent recipe especially for someone that hasn’t done this before. I have been putting pairs but it’s been about two years since the last time I did it and I found this recipe extremely helpful. The only thing I do differently is I do not peel my pairs. I use Bosc pears. And I cook them in the oven because it’s always just convenient I do it while I’m cooking other things for the meal I can cook them on either 350 or 375 and they always come out beautiful

    Reply
  21. Doug dorn says

    December 6, 2019 at 17:23

    Great recipe- easy and delicious – gives an elegant dessert with little effort.

    Reply
  22. Lucy Hipps says

    November 29, 2019 at 09:33

    My dad Chef Dietrich use to make this as we were growing up and later for my mom every night but with chocolate

    Reply
    • Dini says

      November 29, 2019 at 14:38

      Hi Lucy, I’m jealous your dad was a chef and you got to eat these so often growing up! 🙂 I have previously shared a recipe where I stuffed these red wine poached pears with a fruit and nut chocolate filling to make tarts. It’s one of my husband’s favorite desserts too!

      Reply
  23. Ryda Stuart says

    November 18, 2019 at 07:35

    I play with a local symphony of up to 60 people. I have copper/tin pans of good quality and sizes w/a 4 burner stove. How do I handle this? Any suggestions (including don’t try) would be appreciated.

    Reply
    • Dini says

      November 26, 2019 at 10:17

      Hi Ryda
      I’m sorry for the late reply!
      You can make this in bulk, but you have to make sure not to crowd the pans with too many pears. You have make them in batches. Another tip is to make sure you have more than enough poaching liquid to keep topping up the saucepans as you poach the pears (the liquid should reach about 2/3 of the way up the pears). You can also make these a day ahead and keep them in the fridge as well.
      Good luck & I hope this helps!

      Reply
    • lLA Wesley says

      December 30, 2019 at 20:25

      Cook them in the oven instead of on the stove top. Or cook part of them in the oven and part of them on the stove top if you use the oven and cook them on 350 or 375 and test them for doneness starting at probably 40 minutes

      Reply
  24. Cleeo2 says

    November 3, 2019 at 20:36

    5 stars
    Elegant & Easy!
    My sons really enjoyed them. One son can not eat raw fruit so this was an excellent way for him to have a pear. My only complaint is that I did not make more! Three was not enough.

    Reply
    • Dini says

      November 4, 2019 at 10:16

      So glad your sons enjoyed them! Thank you so much for letting me know! 🙂

      Reply
  25. Michelle Kelly says

    October 31, 2019 at 15:52

    5 stars
    This was a great recipe. We used blackberry wine to make it and served the pears cold with vanilla ice cream.

    Reply
  26. Rachel says

    October 10, 2019 at 16:01

    5 stars
    How do guests eat this? Steady it with a fork and spice with a knife? Then use a spoon for the ice cream???

    Reply
    • Dini says

      October 10, 2019 at 18:00

      Hi Rachel
      The pears are poached, and should be very easy to slice into. I usually serve this with a spoon only. But if you like, you can serve them with a dessert fork too (if you’re serving it with whipped mascarpone / cream).

      Reply
  27. Lisa says

    October 8, 2019 at 13:34

    I am wanting to do these for guests… how far ahead can I do them? Do they last in the fridge a while?

    Reply
    • Dini says

      October 8, 2019 at 20:03

      Hi Lisa!
      I don’t like keeping them for longer than two days – maybe 3 in the fridge. The fruits have been cooked here, and their texture will continue to change. I’ve found them to not have the same level of freshness after about 3 days.
      Hope that helps!

      Reply
  28. Teri Jundy Burkhardt says

    October 6, 2019 at 12:34

    I made these last night for a French themed dinner and everyone RAVED about them. We should have been too full to eat these, but they were so delicious we gobbled them down. They are the perfect ending to a meal. A bit sweet, but not too sweet and light. The mascarpone cheese the perfect pairing.

    Reply
  29. Sandee says

    September 1, 2019 at 07:54

    5 stars
    Used this basic recipe with 2 cups Madiera and 1/2 cup cherry liquor…I know, odd combo but trying to use up stuff in the cabinet. WOW! Loved it, we have a Kieffer pear tree which means the pears have to be refrigerated 3 to 5 weeks to obtain a “cold snap” which they need to ripen. Had to use the refrig. because if we don’t pick them early, the deer and raccoons get ALL of them. What an excellent way to fix them! Try it!

    Reply
    • Dini says

      September 2, 2019 at 16:49

      Thank you for letting me know Sandee! So glad you enjoyed the recipe 🙂

      Reply
  30. Beth Lee says

    October 24, 2018 at 15:03

    5 stars
    These are stunning, healthy, and delicious. What a wonderful idea for any night but so elegant for entertaining.

    Reply
  31. Wilhelmina Wessel says

    October 24, 2018 at 14:53

    5 stars
    These pears are absolutely gorgeous! What a perfect dish for the holidays!

    Reply
  32. Marjory says

    October 24, 2018 at 12:16

    5 stars
    I’m so excited about this recipe! It’s the perfect recipe to have at the holidays! Festive and kind of healthy too!

    Reply

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Hey there!

Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

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Buttery Lemon Slow Roasted Salmon with Lemon Butter Sauce - Perfectly cooked, juicy slow roasted Salmon with a buttery tangy sauce! Delicious and versatile for any meal and occasion. 

Slow Roasted Salmon with Lemon Butter Sauce

Unbelievably easy Rough Puff pastry - Quick and easy to make and tasted infinitely better than store bought (30 -45 minutes only)! No long waiting times, to make this amazing pastry and NOONE will know you took a shortcut!

Perfect Quick and Easy Rough Puff Pastry

Spicy Sweet Chilli Sauce Easy to make, absolutely delicious, with an extra kick of spice this is the BEST Sweet chilli sauce you will EVER have!

The Best Spicy Sweet Chili Sauce!

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I love baking, and I love cooking. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you!

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