Hibiscus and Red Wine Spiced Poached Pears

Why You’ll Love This Recipe

I like this recipe because it transforms simple pears into something extraordinary with just a simmer in a spiced hibiscus-red wine syrup. The hibiscus adds a floral tartness that balances the sweetness of the pears, while the spices infuse warmth and complexity. I also appreciate how versatile this dessert is it looks impressive but is surprisingly easy for me to prepare. Plus, I can make it ahead of time and serve it chilled or warm.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 Pears (Ripe but firm. I used Bartlett, but bosc pears are a great substitute). Keep the stems.
1 Lemon rind
1 lemon juiced
1/2 cup of dried hibiscus flowers (see notes)
2 cups of Red Wine (see notes)
1 Cup of Water
1 Cup of Brown Sugar (see notes)
1 tablespoon of Vanilla Extract (see notes)
1 Cinnamon stick (star anise is also a tasty substitute)
4 Peppercorns
2 Cloves
1 Bay Leaf.
Vanilla ice cream, Whipped Mascarpone Cheese, or homemade Whipped Cream for serving.

Directions

1. I start by peeling the pears, leaving the stems intact for presentation.
2. In a large pot, I combine the red wine, water, brown sugar, hibiscus flowers, lemon rind, lemon juice, vanilla extract, cinnamon stick, peppercorns, cloves, and bay leaf.
3. I bring the mixture to a gentle boil, stirring until the sugar dissolves.
4. I reduce the heat to a simmer and carefully add the pears.
5. I poach the pears for 20–25 minutes, turning them occasionally so they cook evenly and absorb the flavors.
6. Once the pears are tender but still hold their shape, I remove them with a slotted spoon and set them aside.
7. I continue simmering the poaching liquid until it reduces into a syrupy consistency.
8. I strain the syrup to remove the hibiscus and spices, then pour it over the pears.
9. I serve the pears warm or chilled with a dollop of whipped cream, mascarpone, or a scoop of vanilla ice cream.

Servings and Timing

This recipe makes 6 servings, one pear per person. I usually spend 15 minutes prepping and 25–30 minutes cooking, with extra time if I want to chill them before serving.

Variations

Sometimes I swap the red wine for pomegranate juice or cranberry juice if I want a non-alcoholic version. I also like to experiment with different spices cardamom, star anise, or ginger work beautifully. For a richer flavor, I sometimes use honey instead of brown sugar.

Storage/Reheating

I keep the poached pears in their syrup in an airtight container in the refrigerator for up to 4 days. When I want to serve them warm, I gently reheat the pears and syrup on the stovetop over low heat.

FAQs

Can I make this recipe without alcohol?

Yes, I can use pomegranate juice, cranberry juice, or even apple cider instead of red wine.

What kind of pears work best?

I prefer Bartlett or Bosc because they hold their shape well while poaching.

Do I need to peel the pears?

I usually peel them for a smoother texture and better absorption of flavors, but I can leave the skins on if I prefer.

Can I make the pears ahead of time?

Yes, I often prepare them a day in advance and let them sit in the syrup overnight for even more flavor.

What should I do if the syrup is too thin?

I keep simmering it until it reduces to the thickness I like.

Can I use white wine instead of red?

Yes, but I find that red wine gives the pears a deeper flavor and beautiful color.

Can I reuse the poaching liquid?

I don’t reuse it for poaching again, but I sometimes drizzle the extra syrup over pancakes, yogurt, or ice cream.

What can I serve with poached pears besides ice cream?

I like serving them with whipped mascarpone, whipped cream, or even a slice of pound cake.

How do I know when the pears are done?

I check by piercing them gently with a knife they should be tender but not falling apart.

Can I freeze poached pears?

I don’t recommend freezing them since the texture changes, but they keep well in the fridge for several days.

Conclusion

These Hibiscus and Red Wine Spiced Poached Pears are one of my favorite elegant desserts. I love how the pears soak up the flavors of wine, hibiscus, and spices, becoming tender and beautifully fragrant. Whether I serve them warm on a winter evening or chilled on a summer night, they always feel sophisticated and satisfying.

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