Spiced Red Wine Poached Pears (Easy Make-Ahead Dessert)
Whole pears simmered in spiced red wine until tender and deep burgundy, then topped with a glossy wine syrup. A hands-off, naturally gluten-free dessert that tastes even better made a day ahead.
Servings 6 servings
Calories 246kcal
Ingredients
- 6 firm Bosc or Bartlett pears peeled, stems intact
- 1 750 ml bottle dry red wine
- 1 cup sugar
- 1 cinnamon stick
- 2-4 whole cloves see notes below
- 3 strips of orange peel
- 1 star anise pod optional, see notes below
- 3-4 lightly crushed cardamom pods not ground cardamom powder
- 1 vanilla bean split lengthwise, or 1 teaspoon vanilla extract, stirred at the end
- 2 tablespoons orange juice
For serving:
- whipped cream
- chopped pistachios optional
Instructions
- In a saucepan large enough to hold the pears, combine 1 750 ml bottle dry red wine, 1 cup sugar, 1 cinnamon stick, 2-4 whole cloves, 3 strips of orange peel, 1 star anise pod (if using), 3-4 lightly crushed cardamom pods, 1 vanilla bean (if using extract, you'll add it at the end), and 2 tablespoons orange juice.
- Bring to a gentle simmer, stirring until the sugar dissolves.
- Meanwhile, slice a thin piece off the bottom of each pear so it stands upright. Add 6 firm Bosc or Bartlett pears and reduce the heat to low. The liquid should barely simmer.
- Cover with a parchment round or partially cover the pan and cook for 25 to 30 minutes, turning the pears every 5 to 10 minutes, until evenly colored and a paring knife slides into the thickest part with little resistance.
- Carefully transfer the pears to a plate.
- Increase the heat to medium and cook the poaching liquid for 15 to 20 minutes, or until reduced by about half and thick enough to coat a spoon. It will thicken more as it cools.
- Strain the sauce if desired. If using 1 teaspoon vanilla extract instead of a bean, stir it in now.
- Spread whipped cream on six serving plates and set 1 pear on top of each. Spoon the sauce over the pears and sprinkle with chopped pistachios, if using.
Notes
Cloves are strong, so you can start with 2 and see how you like it. I don't recommend more than 4, or they will be a bit overpowering.
Star anise is not a spice people normally have in their pantry, so it's optional. I love it, but this recipe works without it.
Sweeter wine: if you use something jammy or slightly sweet (like some Zinfandels), cut the sugar to ¾ cup.
An interesting twist is to add a few black peppercorns for a little warmth. A bay leaf adds a nice savory note and is unique.
Sugar: light brown sugar works and gives a slightly caramel flavor to the sauce.
If you want color deeper into the flesh, let the pears cool and sit in the liquid overnight in the fridge before you reduce the sauce.
Nutrition
Calories: 246kcal | Carbohydrates: 64g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 248mg | Fiber: 7g | Sugar: 51g | Vitamin A: 83IU | Vitamin C: 19mg
