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four red wine poached pears

Red Wine Poached Pears

Tender Bosc pears gently poached in red wine with spices and citrus, finished with a glossy red wine reduction. Elegant, flavorful, and easy to make, perfect for a special dessert or a cozy night in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: European-inspired, French
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 firm Bosc pears peeled, stems intact
  • 750 ml dry red wine a wine you’d enjoy drinking
  • 1 cup granulated sugar
  • 1 cinnamon stick
  • 3 –4 whole cloves
  • 1 star anise optional
  • 1 strip orange peel
  • 1 strip lemon peel
  • 1 teaspoon vanilla extract or 1 vanilla bean, split
Optional for serving:
  • Whipped cream or mascarpone
  • Chocolate sauce or vanilla ice cream

Method
 

  1. Prepare the pears: Peel the pears carefully, leaving the stems on. Trim the bottoms so they stand upright if needed.
  2. Make the poaching liquid: In a large saucepan, combine red wine, sugar, cinnamon stick, cloves, star anise, and citrus peels. Heat gently until sugar dissolves.
  3. Poach the pears: Place pears in the simmering wine. Lower heat to maintain a gentle simmer, cover partially, and cook for 20–30 minutes. Turn pears occasionally. Test with a knife—they should be tender but hold shape.
  4. Reduce the sauce: Remove pears. Increase heat to medium-high and simmer the poaching liquid until it becomes a thick, glossy red wine reduction (10–15 minutes).
  5. Serve: Place each pear on a plate, drizzle with sauce, and add a dollop of whipped cream, mascarpone, or chocolate sauce.

Notes

  • Use firm pears so they hold their shape.
  • Choose wine you like; it directly affects flavor.
  • Can be made a day ahead; store pears in poaching liquid in fridge.
  • Perfect served warm or chilled.
  • Optional toppings add indulgence but are not required.