Spiced Wine Poached Pears

This elegant dessert takes simple pears and transforms them into something warm, aromatic, and beautifully sophisticated. I love how the pears absorb the flavors of spiced red wine, making them tender and fragrant while still looking stunning on the plate.

Why You’ll Love This Recipe

I love this recipe because it feels like a show-stopper with very little effort. The wine and spices create a syrupy sauce that pairs perfectly with the natural sweetness of the pears. When I serve them with vanilla ice cream, the contrast of warm fruit and cold cream is just irresistible.

Ingredients

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

6 pears
1 x 750 ml bottle red wine
1 cup sugar
1 cinnamon stick
2 strips orange rind
1 vanilla bean, split
vanilla ice cream, to serve

Directions

1. I start by peeling the pears, leaving the stems intact for a pretty presentation.
2. In a large saucepan, I combine the wine, sugar, cinnamon stick, orange rind, and vanilla bean.
3. I bring the mixture to a gentle simmer, stirring until the sugar dissolves.
4. I place the pears into the liquid, making sure they are mostly submerged.
5. I let them simmer gently for about 25–30 minutes, turning them occasionally so they cook evenly.
6. Once the pears are tender but still hold their shape, I remove them with a slotted spoon.
7. I continue simmering the wine mixture until it reduces into a syrupy sauce.
8. I serve the pears warm or at room temperature, drizzled with the spiced wine reduction and a scoop of vanilla ice cream.

Servings and Timing

This recipe serves about 6 people. It usually takes me 10 minutes to prepare and around 40 minutes to cook, so I set aside about 50 minutes total.

Variations

Sometimes I use white wine instead of red for a lighter, golden version of the dish. I also like experimenting with spices like star anise, cloves, or cardamom for a deeper flavor.

Storage/Reheating

I store the poached pears in their syrup in the refrigerator for up to 3 days. To reheat, I warm them gently on the stovetop in a bit of their liquid. They can also be served cold straight from the fridge, which makes them perfect for preparing ahead of time.

FAQs

What type of red wine works best?

I prefer a medium-bodied dry red wine like Merlot or Shiraz, as it balances sweetness and spice well.

Do I need to core the pears before poaching?

No, I usually leave them whole, but I can halve and core them if I want easier serving.

How do I know when the pears are done?

I test by inserting a knife if it slides in easily, the pears are ready but should still hold their shape.

Can I prepare these pears in advance?

Yes, I often make them a day before, and they taste even better after soaking overnight in the syrup.

Should I serve them warm or cold?

I enjoy them both ways—warm with melting ice cream or chilled as a refreshing dessert.

Can I use bottled vanilla extract instead of a vanilla bean?

Yes, I sometimes use a teaspoon of vanilla extract if I don’t have a vanilla bean on hand.

What other toppings work well?

I like sprinkling toasted almonds, pistachios, or a drizzle of dark chocolate over the pears.

Will the pears change color when poached in wine?

Yes, they take on a beautiful deep red shade, which makes the presentation stunning.

Can I use underripe pears?

Yes, in fact, slightly firm pears hold their shape better during cooking than very ripe ones.

Conclusion

I love making spiced wine poached pears when I want an elegant dessert with minimal fuss. The combination of pears, wine, and warm spices always feels festive and comforting. With a scoop of vanilla ice cream, it’s the perfect balance of rich, sweet, and aromatic flavors that never fail to impress.

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