Red Wine Poached Pears
These Red Wine Poached Pears are a simple, yet luxurious, and elegant dessert that enhances the natural sweetness of the fruit by using excellent red wine and lovely spices to poach the fruit.
Serve red wine poached pears with some mascarpone cheese, or whipped cream or a scoop of vanilla ice cream for an impressive dessert.
When I was a kid, I recall eating my first poached pear and wondered if those magnificent deep red pears had been dipped in the same sugar that was used to coat candy apples. I was right. I wasn’t thrilled with the fact that they weren’t crispy like candy apples, but the flavor more than made up for that! Red Wine Poached Pearsare a traditional French dish and terribly underestimated in my opinion. It’s a really basic dish, yet it’s deliciously savory, as well as beautiful and spectacular in appearance.
Furthermore, creating red wine poached pears (or white wine poached pears) is a simple and straightforward process.
How to poach pears in red wine with perfect results
Bosc pears are my favorite. Cooking with bosc pears is an excellent choice since they hold their form nicely after being cut. Bosc pears are crisp and moderately sweet, which makes them the ideal canvas for the flavors of the poaching liquid to be absorbed into. Anjou pears are another excellent choice. Their mild flavor does not interfere with the flavors of the poaching liquid, and, more crucially, they do not get mushy while being poached, as they do with the other vegetables. Asian pears are also a good alternative.
They are also crisp and sweet, and poaching them would result in a flavor that is similar to that of a poached apple and pear in terms of texture and flavor.
Which pears to avoid
Bartlett pears should be avoided at all costs. They are wonderful when eaten raw, but they bruise easily when handled excessively, and heating them will convert them to mush rather rapidly. The pears are excellent for making pear sauce or pear butter, but they are not suitable for poaching.
Can I use overripe pears?
Overripe pears should be avoided at all costs since they will become too mushy to sustain the high heat of the poaching liquid. Overripe pears can be poached for a shorter period of time, but this does not provide enough time for the pears to fully absorb the flavor of the broth. Furthermore, overripe pears might be more difficult to handle when 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 essential question, with a straightforward solution, of course. Cooking with a wine that you enjoy drinking is a good idea. And it isn’t prohibitively pricey. Both red and white wines are affected by this rule. Because the red wine will be cooked with spices and sugar (or honey) in this recipe, the taste of the wine will become more concentrated and pronounced overall.
Sugar (or honey) is required for poaching pears since they benefit from a little sweetness. This red wine poached pears recipe is made using Cabernet Sauvignon or Merlot wine, depending on your preference.
How to choose the right spices and flavors for red wine poached pears
All types of spices have been used to make these red wine poached pears, which are delicious! Seriously, there are just a few that aren’t going to work. Poached pears may be used in a variety of ways, and the key is to experiment and find what you prefer. In addition, don’t be hesitant to experiment with new spices and taste profiles that you may not be acquainted with. I like to use cinnamon, star anise, cloves, orange peel, and vanilla in my red wine poached pears, but you may use anything you like.
- Think of it as mulled wine with poached pears instead.
- White sugar is the sweetener of choice for this recipe, but you may also use brown sugar, honey, or coconut sugar in its place.
- I like to use fruit that complements the flavor of the red wine, such as raspberries, blackberries, or cherries.
- In terms of juice, I prefer to incorporate apple cider vinegar, orange juice, and pomegranate juice into my smoothies.
- Yes, it is red wine poached pears, but you can make the flavor even better by adding a bit extra alcohol to the mix.
- Aside from that, Cointreau and Port are both excellent choices.
Choosing the right saucepan for poaching pears
All types of spices have been used to make these red wine poached pears. It’s true that just a select handful of them will not function. Because poached pears are so adaptable, it’s really just a matter of personal preference when it comes to serving them. Do not be hesitant to experiment with different spices and taste profiles that you are unfamiliar with. I like to use cinnamon, star anise, cloves, orange peel, and vanilla in my red wine poached pears, but you may use anything you like. I think the spices work well together.
- Sweetener By adjusting the amount of sweetness used, you may further improve the flavor of these red wine poached pears.
- FruitsI always add some orange peel to the red wine when I make these poached pears, but you may also use fresh fruits or fruit juice to enhance the taste depending on the wine you use.
- If you’re using raspberries or blackberries, the seeds can be a problem, so once the wine has been cooked for a while, strain it through a sieve to remove them BEFORE adding the pears to the sauce.
- Alcoholic beverages in greater quantities It’s completely optional, but why not try it?
Yes, they are red wine poached pears, but you can make them even more flavorful by adding a bit more alcohol to the mixture before serving. I enjoy incorporating bourbon, whiskey, brandy, or sherry into my cocktails. Aside from that, Cointreau and Port are also excellent choices.
- 120 g sugar
- 1 large piece of orange peel
- 8 – 10 whole cloves
- 1 stick cinnamon
- 2 cups red wine Cabernet Sauvignon or Merlot are my preferred wines. 12 cup water or orange juice (optional) More choices may be found in the notes. 2 teaspoons vanilla extract
- 12 cups raspberries, pitted cherries, or blackberries (optional)
- 3 – 6 medium-sized bosc pears
- 2 teaspoons vanilla extract
- In a large saucepan, combine all of the ingredients (except the pears). It is important that the saucepan be large enough for the pears to fit comfortably in it, with just enough wiggle space for the pears to submerge in the poaching liquid at an angle. Bring the red wine to a simmer, stirring constantly, until the sugar is completely dissolved. When the wine has reached a simmer (IF YOU USED FRESH FRUITS), filter the liquid to remove any seeds or fruit pulp that has accumulated. Remove the seeds and pulp from the pan, but do not throw away the cloves, orange peel, or cinnamon. Return the liquid to the pot and stir in the cinnamon, cloves, and orange peel until everything is well-combined. If you did not use fresh fruits with seeds and pulp, you may be able to omit this step. The pears should be peeled ONLY when the poaching liquid is ready (if you peel them too soon, the pears may discolor). Lower the pears into the poaching liquid once they have been skinned. Continue to cook the pears on medium-low heat (simmering) for 20 – 25 minutes, rotating the pears every 5 minutes to ensure that they poach evenly on all sides, including the tops. Maintaining their upright position in their poaching liquid, remove the saucepan from heat and let them to cool in their poaching liquid is recommended after they have been poached for 30 minutes. Poached pears are best served cold, although they may also be served at room temperature. Remove the pears from the poaching liquor and place them on a platter covered with plastic wrap until ready to serve. Continue to heat the remaining liquid in the saucepan, and bring it to a gentle boil. Cook for a few minutes, stirring constantly, until the liquid thickens slightly and turns into a syrup. Keep an eye on how much liquid is left in the pan because the cooking time may vary depending on how much liquid is left. In order to thin down the syrup if it is too thick, a small amount of water can be added. Toss the pears on a serving platter with a bit of the syrup to give them a glossy appearance (optional). Fill each solitary pear with a little syrup and top it over with some freshly whipped mascarpone cheese or whipped cream
Notes on other poaching liquids: You may use berry juice instead of water, or you can use alcohol such as bourbon or brandy. You may also use pomegranate or cranberry juice (with no additional sugar) or orange juice instead of water (no sugar added). For additional details on poached pears in wine, please see the blog entry linked above. Calories: 255 kilocalories (13 percent ) 50 g of carbohydrates (17 percent ) Sodium:6mg Potassium: 328 milligrams (9 percent ) 5 g of dietary fiber (21 percent ) Sugar (38 g) (42 percent ) 45 International Units of Vitamin A (1 percent ) 7.7 milligrams of vitamin C (9 percent ) Calcium: 31 milligrams (3 percent ) Iron: 0.8 milligrams (4 percent ) In the interest of convenience and as a service, this website provides estimated nutritional information only.
If the USDA Food Composition Database is not accessible, nutrition information is taken from other online calculators and the USDA Food Composition Database.
Desserts using pear and red wine as the main ingredients
French Poached Pears in Red Wine Are an Easy But Elegant Dessert
|Nutrition Facts(per serving)|
Display the Complete Nutrition Label Hide the entire nutrition label
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Saturated Fat 1g||5%|
|Dietary Fiber 9g||34%|
|Total Sugars 50g|
|Vitamin C 79mg||395%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. It is said that poached pears in wine (also known as Poire à la Beaujolais) is a famous French delicacy that originated in the wine-growing regions of Burgundy and Lyon. This method was employed by the French to enjoy fruits that were not ripening to their taste on the tree, preventing them from going to waste. The residents of the region were able to maximize their crop while also developing a meal that highlighted the inherent sweetness of the fruit by blending peeled pears with wine and a scent of spices.
This recipe for poached pears may be served as a comforting dessert on a chilly winter night or as an elegant brunch meal at a family gathering or dinner party.
Zinfandel, shiraz, or merlot are all good choices for this dish.
Click Play to See These Tasty Poached Pears in Red Wine Comes Together
(Nutrition information is derived from an ingredient database and should be regarded as an educated guess.) It is said that poached pears in wine (also known as Poire à la Beaujolais) is a traditional French delicacy that originated in the wine-growing regions of Burgundy and Lyon. They did it to avoid throwing away fruit that was not yet mature enough on the tree. This prevented food from going to waste in their country. The residents of the region were able to maximize their crop while also developing a meal that highlighted the fruit’s inherent sweetness by blending peeled pears with wine and a scent of spices.
Recipe for poached pears, which may be served as a comforting dessert on a chilly winter evening or as an elegant brunch meal at a family gathering.
Zinfandel, shiraz, or merlot are all good choices for this recipe. Elegant dessert made with transparent, red-tinted pears that will dazzle your visitors while without overpowering the rest of your dinner table.
- 1-lime (juiced and zested)
- 4–6 pears (Bosc or Anjou)
- 1cup sugar
- 1-and-a-half-cups red wine (Zinfandel, Shiraz, or Merlot are good choices)
- 3/4 cup granulated sugar
- 2 tablespoons vanilla essence
- 2 teaspoons ground cinnamon
- 3/4 cup whole milk
- Vanilla ice cream, mascarpone cheese, and crème fraiche are served as toppings.
- Gather all of the necessary components. Prepare the Spruce / Tara Omidvar by filling a large mixing bowl halfway with cold water and adding all except 2 teaspoons of lemon juice. Prepare each pear by peeling, halving, and coreing it according per package directions. In a dish of lemon water, soak the spruce tips for a few minutes
- The lemon juice will assist to keep them from browning. Tara Omidvar’s recipe for The Spruce: In a medium saucepan large enough to accommodate the pears, combine the red wine, sugar, saved 2 tablespoons of lemon juice, lemon zest, vanilla essence, and cinnamon in a small saucepan large enough to hold the pears. Put everything in a pot and bring it to a boil. Then reduce the heat down to a low simmer and cook for 20 minutes. Add the pears and cook for 10 to 12 minutes on one side, stirring occasionally. Turn the pears over and continue to poach them for an additional 8 to 10 minutes, or until they are soft and easily pierced through with a fork, according to Tara Omidvar of The Spruce. Take out the pears from the pan and set them aside to cool on a cooling rack or a clean, old cloth. The Spruce / Tara Omidvar
- Re-heat the wine sauce to a rolling simmer, and cook until the liquid has been reduced by half, according to Tara Omidvar’s recipe. The Spruce / Tara Omidvar
- To serve, place one pear in a shallow dish and cover with a thin layer of cream. Using a stream of sauce, drizzle it over the fruit. One scoop of ice cream, mozzarella cheese, or crème fraiche should be placed next to the pear in The Spruce by Tara Omidvar (if using). Prepare the dish and serve it to your guests. The Spruce / Tara Omidvar
- The Spruce / Tara Omidvar
Gather all of the necessary elements in one place. Recipe by Tara Omidvar: Fill a large mixing basin halfway with cold water and add all but 2 tablespoons of the lemon juice; stir well. Prepare each pear by peeling, halving, and coreing it according per Tara Omidvar’s instructions. In a dish of lemon water, soak the spruce tips for a few minutes; the lemon juice will assist to keep them from browning. Tara Omidvar Adapted from The Spruce by Tara Omidvar: In a medium pot large enough to accommodate the pears, combine the red wine and sugar, along with the 2 tablespoons of saved lemon juice and lemon zest, vanilla essence, and cinnamon.
- The Spruce / Tara Omidvar; Cook the pears for 10 to 12 minutes on one side, depending on their size and thickness.
- Take out the pears from the pan and set them aside to cool on a cooling rack or a clean, old cloth.
- Toss the fruit with the sauce in a stream.
- Let’s get this party started!
How to Store Poached Pears
Poached pears can be kept in an airtight container in the refrigerator for up to three days. In a saucepan over medium-low heat, slowly reheat the vegetables and the poaching liquid until warm. If necessary, add a small amount of water. It is not recommended to freeze poached pears since they become excessively watery when defrosted after they have been frozen.
Do You Serve Poached Pears Hot or Cold?
Poached pears can be served hot, warm, or cold, depending on your preference. Even though they are delicious in either of those forms, when served with ice cream, serving them warm or hot is very recommended. Rate This Recipe is a must-try. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!
Red Wine Pears Recipe
- 6 tiny pears that are slightly underripe
- 1 (750 milliliter) bottle medium-bodied dry red wine, such as Côtes du Rhône
- 1 (750 milliliter) bottle medium-bodied dry white wine, such as Riesling
- Sugar (14 cups or 250 grams), 1 teaspoon whole black peppercorns, 4 whole cloves, 1 cinnamon stick (about 2 inches long), crème fraîche or ice cream (for serving)
- Pomegranate seeds (for serving): 1 1/3 cup
- Using a sharp vegetable peeler, peel the pears from top to bottom, being sure to leave them whole, with the stems still connected and the core still in place. Place the pears in a single layer in a big, wide nonreactive saucepan (enameled or stainless steel) to prevent them from browning. Combine the wine, sugar, and spices in a mixing bowl. Immediately cover and bring to a boil, then reduce the heat to a very moderate simmer and cook for approximately 30 minutes, or until no resistance is encountered when a skewer is inserted. Immediately remove the pears from the heat and place them in a large container, leaving the liquid in the saucepan
- Heat the poaching liquid on high heat until it is reduced by half, then turn the heat down to low. In all, you’ll need around 2 1/2 cups of syrup. Pour the syrup over the pears and place them in the refrigerator overnight if possible. To serve, place each pear on a soup dish and drizzle with a small amount of the red wine syrup on top. A dollop of crème fraîche or a scoop of ice cream can be added towards the end, along with some pomegranate seeds.
Pears Poached in Red Wine, Cardamom and Orange
- Recipe that I cook every Christmas season and that my family enjoys. This year, I’m preserving solitary pears to give as presents to friends and family. One pear may easily provide enough food for two individuals. It’s delicious with crushed ginger biscotti and vanilla bean ice cream
- I’ve cooked poached pears from several other recipes, but this is the one I keep coming back to and seeking out over and again. The warmth of the cardamom imparts a pleasant and beautiful finish to the meal that is lacking in other recipes. As my husband tossed out the leftover “sauce” when he was cleaning the kitchen, I was devastated
- It’s a great dish, but it comes with a cautionary note attached. As you reduce the poaching liquid to a simmer, the sugar will begin to spread around your kitchen due to the moisture in the air. It covered all of my cupboards, counters, and floor
- If I had the option, I would have given it more than 4 forks. Amazingly nuanced tastes in the red wine reduction, and the pears practically melt in your mouth. This is a must-try dessert. The most difficult aspect is getting ripe pears in the Midwest during the winter months, but I was able to score four “just ripe” pears at the supermarket, and they were delicious as well. This was a wonderful way to cap off our New Year’s Eve meal
- It was a joyful accident. I’ve made it three times in the manner described (but with sugar greatly reduced). I started preparing it for the fourth time and realized too late that I had run out of cinnamon and cardamom, so I proceeded to poach the pears without the spices and then stored them overnight in the fridge, which worked out well. I cooked the liquid the night before and melted a package of Red Hots (cinnamon candies) in it before serving the next day. Because the candies didn’t entirely dissolve, there was a hard white core left behind, so I squeezed out the cores and spooned the liquid over the pears in individual bowls to serve. AMAZING. Everyone actually drank the liquid after eating the pear, which was great because I had a bottle of white merlot that needed to be finished. It was delicious, even though it was made with only half the sugar. The sauce thickened beautifully as it simmered. Using a melon baller, cored the pears starting at the bottom. These were a tremendous success with everyone! ***and everything was completed the day before:) I prepared this for a group of 10, so I doubled the recipe and stored the pears and sauce separately before serving them cold with ice cream. Following your advice, I reduced the amount of sugar I first used. I used around 4 whole cardamom pods instead of crushed cardamom because I didn’t have any ground cardamom on hand, and I also added a few cloves as others had advised. I started by peeling and coring the pears. Because my pears weren’t quite ripe, I poached them for at least an hour – perhaps 1 12 hours. Some of the pears were ready earlier than others, so I removed them from the oven quicker. I was really careful when flipping them over in the saucepan while poaching them and when removing them out with a slotted spoon to ensure that they were not damaged. They marinated in the liquid for an entire night in the fridge, and the next day, the syrup was still too thin for my taste. I increased the amount of sugar I used and lowered the syrup for another 30 minutes. This dish received rave ratings, and I cooked it twice. The first time I made this dish, I used ripe pears and a decent wine (pinot noir). In the end, the dessert was really fantastic – it was one of the nicest desserts I’d ever eaten (and I’m not a big fan of chocolate!). The second time around, I wanted the pears to be more appealing. I used Cabernet sauvignon to achieve a deep red color and tougher pears so that I could core them while maintaining a flawless form on the plate – the results were unsatisfactory, though. My recommendation to you is to USE RIPE PEARS. The harsher ones will not soften up as quickly as you may expect. I also cut back on the sugar, as practically every reviewer below has advised me to do. In addition, avoid the desire to thicken the syrup with adding corn starch, since this would reduce the delightfully round and powerful flavor of the pears. I peel and core the pears from the bottom end, keeping the stems intact. Prepare the sauce and place it in the refrigerator. The following day, I load them with a combination of bleu cheese, cream cheese, walnuts, and dried cranberries. Serve as a salad on a bed of greens. Vinaigrette may be made from the poaching liquid. Fabulous
- Following the suggestion of others, I reduced the sugar to a meager 2 cups. Because there was no orange on hand, I substituted the rind juice from a Satsuma. A dinner group of eight foodies was completely blown away. We were licking our plates
- I started by making candied orange peel, then used the leftover simple sugar with orange oils in lieu of the sugar in this recipe, and orange peelwater in place of the orange peelwater in this recipe. I would make this again. Made it the day before and it turned out perfectly – not mushy or overdone
- Everything about it was excellent for my taste buds. When you consider that it is, after all, a dessert, the amount of sugar was just appropriate. I enjoy my desserts sweet:)
- This was tasty, but the sugar quantity should be disclosed upfront. Cooking pears in red wine is never tricky or esoteric, so it should come as no surprise that this dish looks and tastes wonderful as well. The amount of sugar in this recipe, on the other hand, is a major turnoff! I was anticipating that it would be far too sweet as is, so I halved the quantity of sugar and then added the small bit of lemon juice that I happened to have on hand. Even it wasn’t enough for them! In a last ditch effort, I ended up adding some apple cider vinegar to help cut through the overwhelming sweetness. Be extremely cautious and conscious of your own personal limitations. 2 and a quarter cups sugar per bottle of wine (with 2 cups water and a splash of juice) is just too much
- Nonetheless, it is delicious! My daughter couldn’t stop talking about it. It’s simple, except you have to start a day ahead of time. The wine reduction is just fantastic. I served this as a Christmas dessert, topped with a tiny scoop of softened vanilla ice cream and pizzelle cookies. It was delicious! Excellent feedback from everyone
- Divine! Due to the fact that my pears were a little firm, I cooked them for a longer period of time in the liquid, allowing them to caramelize while the liquid reduced to a sticky, unctuous syrup. This is a dish that everyone should try. I served the pear half in a pool of heavy cream with Reisling sorbet and a ginger-oat biscuit. I also served it with a dollop of crème fraiche on top. Both dishes were really delicious
Red Wine Poached Pear Dessert
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Recipe for a delicious and wonderful poached pear dessert that is both simple and quick to make – the perfect and scrumptious dessert to present to friends and family. The red wine sauce in this simple pear recipe brings out the natural sweetness of the fruit while also adding a rush of spiciness to the dish. Poached pears are a delicious French delicacy that is underappreciated since it delivers intense taste and excitement to any occasion. Despite the fact that the procedure is straightforward, the end product is spectacular.
- In order for this recipe to work, fresh orange juice must be used.
- Orange juice can be substituted with the pomegranate or cranberry juice if you prefer a different flavor.
- It is essential to utilize Bosc or Anjou pears in order to achieve perfection with this dish.
- Furthermore, they do not get mushy when poached, like other pears do when poached.
- Are you unsure about which red wines to use in this recipe?
Over time, the taste of these wines will become more concentrated and increased in flavor. Prepare a scoop of handmade vanilla ice cream and a generous pour of sweet wine to accompany these poached pears. Take a look at these wine recommendations:
Red Wine Poached Pear Dessert
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- A half cup sugar, 8 whole cloves, 1 stick cinnamon, 2 cups red wine, 1/2 cup orange juice, 1 teaspoon vanilla essence, 5 medium-sized bosc pears
- In a saucepan, combine all of the ingredients (except the pears)
- Make certain that the saucepan is large enough to accommodate all of the pears. Bring the red wine sauce mixture to a simmer, stirring constantly, until the sugar is completely dissolved. In order to prevent discoloration, peel the pears ONLY when the poaching liquid is ready. Lower the pears into the poaching liquid once they have been skinned. Allow the pears to poach in the liquid for 30 minutes on a medium-low heat setting. Maintain that the pairings are rotated every 10 minutes to ensure equal cooking. Allow the pears to cool in the poaching liquid before serving. If you like, you may serve it cold or at room temperature. Prepare your favorite vanilla ice cream or whipped cream to go with it.
|Amount Per Serving:|
|% Daily Value*|
|Total Fat0.25 g||0.4%|
|Saturated Fat0.02 g||0.1%|
|Trans Fat0.0 g|
|Total Carbohydrate54.53 g||18.2%|
|Dietary Fiber5.96 g||23.8%|
|Vitamin A0.49 %||Vitamin C19.37 %|
|Calcium3.52 %||Iron4.63 %|
A 2,000-calorie diet is used to calculate the percent Daily Values. Depending on your calorie requirements, your daily values may be greater or fewer than the recommended amounts. Winosity will be celebrated in 2021. Winosity will take place in 2019.
Poached Pears in Red Wine with Cinnamon Cream
Red Wine with a Spicy Kick Served at any Christmas or Thanksgiving gathering, Poached Pears are a sophisticated and festive holiday dessert to be enjoyed by everybody. It’s a wonderful sweet delicacy prepared from fruit poached in mulled wine that’s best served with a handmade cinnamon cream that pairs nicely with the pears in this recipe. It is a popular holiday dessert that may be cooked at any time of the year, but it is particularly festive over the holidays and on Thanksgiving Day. Although this dish appears to be complicated, it is actually rather simple to prepare with only a few basic ingredients.
Poached pears in a spiced red wine syrup are the star of this dish, which is served with a creamy cinnamon cream on the side.
The end product is a light and lovely dessert that appears to have taken hours to prepare but was actually completed in minutes!
It’s a wonderful stovetop dish that may be served warm or at room temperature depending on your preference.
Why You’ll Love This Recipe
Wine poached pears are ideal for entertaining since they are simple to prepare ahead of time and they look stunning when served. Pears poached in red wine are a visually appealing dish, with a splash of crimson color coming from the pears that have been steeped in red wine. This dish is created with a seasonal fruit that can be easily acquired in most grocery stores or at farmer’s markets. Despite the fact that it is simple to create, this dessert appears to be highly sophisticated. Because it’s created with fruit, pears in wine is a lighter dessert than your typical dessert option.
- It’s a simple dessert that looks elegant.
- Poaching Pears with Red Wine: To poach pears, use your favorite red wine.
- Lemon Juice (also known as lemonade) Orange Juice: Infuses the dessert with a burst of citrus flavor.
- Cinnamon and vanilla: These flavors combine to provide a pleasant warming flavor profile that is reminiscent of winter.
- Choosy ones that will present themselves attractively on the platter.
Pears can be somewhat underripe for this recipe since they will cook in the wine and soften as a result of the cooking process. Avoid using very soft ripe pears since they will be difficult to peel and will cook much more rapidly than necessary.
For The Cinnamon Cream
Whipping Cream: Whips up fast to create a delectable cream that cuts through the richness of the pears and red wine syrup to provide a refreshing contrast. Sugar: This ingredient lends a slight sweetness to the whipped cream. Cinnamon: Add a burst of seasonal spice to the whipped cream.
Step By Step Tutorial
Despite the fact that Pears in Red Wine is a visually appealing dessert, it is really simple to prepare. Simple actions must be followed in order to achieve the best possible results. Pour the wine, lemon juice, orange juice, sugar, cinnamon, ginger, and vanilla extract into a large saucepan and heat until the flavors are blended. Low heat for a few minutes, stirring constantly, until the sugar is completely dissolved. Peel the pears (but leave the stalk on the top) and slice the bottoms so that the pears stand upright without rolling about in their shells.
- Bring to a boil, then decrease the heat to a low setting and cook for 20 minutes, or until the pears are cooked through.
- Preparation ahead of time: You may keep the pears soaking in the liquid until you’re ready to serve them, and you can either serve them cold or reheat them in the liquid.
- Boil the liquid for 20 minutes, or until the wine is reduced to a mulled wine syrup consistency.
- Using a whisk, whip the mixture until it becomes thick.
- Whether hot or cold, your poached pears are delicious.
Make sure the pears you use are firm and not overripe before you start cooking. This will prevent them from getting mushy once they have been poached. Warm or cold pears poached in wine can be served with a variety of sauces. You may prepare them ahead of time if you’re serving them cold. You may keep the pears in the liquid until you’re ready to serve them, and you can either serve them cold or reheat them in the liquid. If you’re serving it whole, be sure to leave the stems on to make it seem even more lovely.
You may use it to flavor ice cream, winter fruit, and cocktails, such as those made with gin and club soda.
As an alternative to serving with cream, try serving with your favorite Vegan Ice Cream instead. Serve them with a Poached Pear Crumble on the side. Alternatively, you may use someTangy Vegan Cream Cheese Frostingthat has been beaten with sugar and cinnamon instead of the cinnamon cream.
Do you have any leftovers? Prepare them for thisPear Gingerbread Parfait by chopping them finely. Serve with this stunning Mulled Wine Spritzer. (See recipe.) These Vegan Pancakes are best served with maple syrup on top.
You don’t care for red wine? Instead of boiling them, poach them in white wine. Do you want anything non-alcoholic? Make use of a red wine that is free of alcohol. When poaching pears, feel free to use Bosc, Anjou, Conference, or Bartlett varieties.
To make it vegan, top it with Vegan Coconut Whipped Cream (recipe below).
Storage and Freezing
Poached pears should not be frozen, and I do not advocate doing so. It is preferable if they are served as soon as possible or within a few days of completion. For storage, place your pears in red wine in an airtight jar in the syrup in the refrigerator for up to 3 days. Directions:
What Is The Most Effective Method Of Peeling Pears? Using a vegetable peeler, peel the pears and set them aside. Start at the top of the skin and work your way down to the rounded bottom until you have completely removed it. What Is the Best Way to Eat Poached Pears? Poached pears should be eaten by cutting into them with a spoon. Make sure to dredge your spoon in some cream for a perfectly tempered dessert. Exactly Which Pears Make the Best Poaching Objects? The finest pears for poaching are generally Bosc pears, which are known for their ability to maintain their form when poached.
Is it necessary to core the pears before to poaching them?
The core of the pears does not need to be removed if you are serving them whole and standing up because the entire pear softens after it is poached.
You’ll Love These Holiday Desserts
When it comes to peeling pears, which method is the most efficient? Using a vegetable peeler, remove the pears from their cores. To remove all of the skin, start at the top and work your way down to the rounded bottom. What is the proper way to eat poached pears? Using a spoon, chop into the poached pears and consume them. Make sure to dribble your spoon through some cream for a perfectly tempered dessert. The Best Pears to Poach: Which Are the Best Choices? Because they keep their form well, Bosc pears are typically the best pears to use for poaching.
Use a melon baller to remove the core of the pears if you’re planning on presenting them flat.
Get the recipe
- Red Wine with a Spicy Kick Served at any Christmas or Thanksgiving gathering, Poached Pears are a sophisticated and festive holiday dessert to be enjoyed by everybody. In this delectable sweet dish, pears are cooked in mulled wine before being served with a handmade cinnamon cream that goes nicely with the pears. Save Preparation time: 5 minutes Cooking Time: 45 minutes Time allotted: 50 minutes CourseDessertCuisineAmericanServings4Calories407kcal
- 1 liter of red wine 25fl oz, 1 lemon juice, 12 orange juice, 3 cups 150g sugar, 1 teaspoon ground cinnamon or 1 cinnamon stick, 1 teaspoon ground ginger, 1 teaspoon vanilla extract, 4 firm pears, 750ml/25fl oz
For the cinnamon cream
- 2/3 cup150ml whipping creamdouble cream
- 1 teaspoonsugar
- 12 teaspoonsground cinnamon
- 2/3 cup150ml whipping creamdouble cream
- Pour the wine, lemon juice, orange juice, sugar, cinnamon, ginger, and vanilla extract into a large saucepan and heat until the flavors are blended. Heat over a low heat, stirring constantly, for a few minutes, or until the sugar dissolves. Peel the pears (but leave the stalk at the top) and slice the bottoms so that the pears stand upright without rolling around
- And Place the pears in the wine (if required, add more water to ensure that the pears are completely submerged)
- Bring to a boil, then decrease the heat to a low setting and cook for 20 minutes, or until the pears are cooked through. The length of time will be determined by how ripe the pears are. Remove the pears from the juice and place them in a separate container. Cook the liquid for 20 minutes, or until the wine has been reduced to a mulled wine syrup.
- To create the cinnamon cream, first pour the cream into a mixing dish and stir in the sugar and ground cinnamon until well combined. Using a whisk, whip the mixture until it becomes thick. Stand the pears upright on plates and sprinkle with the syrup before topping with a tablespoon of cinnamon cream to serve the wine poached pears. This meal can be served either warm or chilled.
Make sure the pears you use are firm and not overripe before you start cooking. This will prevent them from getting mushy once they have been poached. Warm or cold pears poached in wine can be served with a variety of sauces. You may prepare them ahead of time if you’re serving them cold. You may keep the pears in the liquid until you’re ready to serve them, and you can either serve them cold or reheat them in the liquid. Storage: It is possible to preserve pears in red wine syrup in the refrigerator for up to 3 days if they are stored in an airtight container in the syrup.
- What Is The Most Effective Method Of Peeling Pears?
- What Is the Best Way to Eat Poached Pears?
- Exactly Which Pears Make the Best Poaching Objects?
- You might also use Anjou or Bartlett as alternatives.
- If you’re planning on serving poached pears flat, use a melon baller to remove the core from the fruit.
Calories:407kcal Carbohydrates:35g Protein:2g Fat:15g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g S Cholesterol:54mg Sodium:25mg Potassium:474mg Fiber:6g Sugar:20g 628 International Units of Vitamin A 8 milligrams of vitamin C Calcium:57mg Iron:1mg This information is approximate and subject to change based on a variety of circumstances, therefore it cannot be guaranteed to be correct at all times.
If you want specific diet recommendations, please consult with a licensed dietitian. [email protected] or [email protected] to be featured! Your recreations are fantastic to witness.
Poached pears in wine – only 3 ingredients
Desserts made with poached pears in wine are some of the most beautiful and delectable dishes you can offer your guests. These don’t even need to know how simple they are to prepare! This is a post written by my mum on my behalf. Because I am an Amazon Associate, I receive money when people make eligible purchases. She’s been producing these pears for years and years and years. She never measures anything; instead, she simply tosses the pears, wine, and sugar into a skillet and cooks them until they have transformed into one of the most exquisite and straightforward desserts you can create.
While I photographed the recipe, we did measure the wine and sugar, but honestly, you don’t have to worry about measuring and weighing with this recipe because it is so simple.
How to Poach Pears
Poaching pears is a simple process that involves just boiling the pears in a liquid. Alternatively, you may easily cut the quantity in half and just make two pears instead of four, or increase the number if you have a larger baking pan at your disposal. Not a fan of white wine? Use red instead. Make use of red wine; any sort of wine will suffice as long as it is not too sweet or too sparkling to be considered.
Dietaryand Nutrition Facts of Poached Pears
This recipe for poached pears in wine is naturally gluten-free, nut-free, dairy-free, egg-free, vegetarian-friendly, and vegan-friendly! Pears are a low-calorie fruit that is high in fiber and vitamin C, with only 100 calories per serving. Moreover, they are sodium-free, low in fat-content, and low in cholesterol-content. – Pears from the United States Individual apple galettes are a simple and romantic treat that you can make yourself at home. The caramelized wine sauce is really delicious on its own, but if your pears are particularly exceptional, you can jazz it up by adding your favorite spice or vanilla extract, for example.
Are you ready to prepare this delicious dessert?
Poached Pears in Wine
Lidia Conteserves’ recipe calls for eight ingredients.
- 4 Bosc pears (or any other firm pear, preferably organic)
- 295 ml (1 1/4 cups) white or red wine, dry
- 140 g (3/4 cup) sugar
- 4 Bosc pears (or any other firm pear, preferably organic)
Equipment to be used: sauté pan with a cover. Four pears should be peeled, halved (lengthwise), and cored and placed cut side down in a sauté pan. Pour the wine into the pan with the pears and set aside. After that, add the sugar. Set the burner to medium-high heat and bring the mixture to a simmer before covering with a lid. Cook for a few minutes, or until the pears are still firm but cooked through (about 5 minutes) (poke with a skewer to test them.) Cook for one more minute after turning them over on the other side.
However, it is not difficult to determine when they are done; just be careful not to overcook them.
Place the pan back on the flame and bring it up to a hard simmer over medium high heat, stirring occasionally.
Place a few pears halves (one or two) on each serving plate and drizzle with the caramelized wine syrup to finish the dish. Decorate to your liking, or leave it plain, and serve immediately.
- 4 Bosc pears (or any other firm pear, preferably organic)
- 295 ml (1 1/4 cups) white or red wine, dry
- 140 g (3/4 cup) sugar
- 4 Bosc pears (or any other firm pear, preferably organic)
- Four pears should be peeled, halved (lengthwise), and cored and placed cut side down in a sauté pan. Pour the wine into the pan with the pears and set aside. After that, add the sugar. Set the stove to medium-high heat and bring the pot to a simmer before covering it. Cook for a few minutes, or until the pears are still firm but cooked through (about 5 minutes) (poke with a skewer to test them.) After one minute, flip them over and cook for another minute. Remove the pan from the heat and, using a big spoon (preferably slotted), carefully remove the pears from the liquid in the pan and put them aside
- Place the pan back on the flame and bring it up to a hard simmer over medium high heat, stirring occasionally. Prepare the syrup by cooking it until it achieves a syrupy consistency, then remove it from the heat as soon as it does. Place a few pears halves (one or two) on each serving plate and drizzle with the caramelized wine syrup to finish the dish. Decorate anyway you like, or don’t decorate at all, and serve immediately
It is not necessary to measure the ingredients in this recipe. Special equipment is required, including a sauté pan with a cover.
Yield:8Serving Approximately half a pear in size The following is the amount of food per serving: Calories:125 Cholesterol:0mg Sodium:0mg Carbohydrates:50g Do you enjoy poached pears? Try some of these recipes as well. Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
RED WINE POACHED PEARS WITH VANILLA
Show-stopping Served with vanilla ice cream and madagascar vanilla honey almonds, this red wine poached pear and vanilla dish is the ultimate winter treat. For a memorable holiday meal, this elegant dessert of red wine poached pears with vanilla bean is simple to prepare ahead of time in advance of the event. These are the perfect gluten-free and guilt-free dessert to serve to your guests. Put up a batch for your next Christmas party or friendsgiving meal. Using Fred Meyer, which is part of the Kroger Family of Stores, I’ve created the Red Wine Poached Pears with Vanilla Dessert for you to enjoy.
Double Vanilla Ice Cream for smoothness, Private Selection Madagascar Vanilla and Honey Almonds for crunch, and Private Selection Madagascar Vanilla and Honey Almonds for crunch.
Another delight is witnessing the whitish flesh of the pears gradually turn to a brilliant shade of scarlet.
If you don’t want to eat ice cream, you may substitute homemade whipped cream for the topping.
Use this tip to help poach the pears evenly: Cut a piece of parchment paper into a circle, cut an X in the center, like below, to help the steam escape.
Show-stopping Served with vanilla ice cream and madagascar vanilla honey almonds, this red wine poached pear and vanilla dessert is the ultimate winter treat. For a memorable holiday meal, this refined dessert of red wine poached pears with vanilla is simple to prepare ahead of time. The ultimate gluten-free and guilt-free dessert, these are a must-have! You may make them for a holiday party or a friendsgiving feast. Using Fred Meyer, which is part of the Kroger Family of Stores, I’ve created theRed Wine Poached Pears with Vanilla Dessert recipe for you to enjoy!
Double vanilla ice cream for smoothness, Private Selection Madagascar Vanilla and Honey Almonds for crunch, and Private Selection Madagascar Vanilla and Honey Almonds for crunch are included.
Another delight is witnessing the whitish flesh of the pears gradually turn to a brilliant shade of scarlet as the season progresses.
There is also the ultimate pleasure of eating them when they are served with ice cream and almonds on top. If you don’t want to eat ice cream, you may serve them with homemade whipped cream. Another option for topping the pears is shaved dark chocolate, which is a delicious combination.
- Peeled, cored, and cut in half lengthwise 4 firm but ripe pears with the stem intact, peeled, cored, and cut in half lengthwise 1.5 liters of merlot or any red wine of your choice
- 1/2 cup freshly squeezed orange juice
- 6 long strips orange peel (1 by 4-inch)
- 2 tablespoons vanilla extract or 1 vanilla bean, sliced in half
- 2 tbspvanilla extract or 1 vanilla bean, split in half
- Peeled, cored, and cut in half longwise 4 hard but ripe pears with the stems still attached 1.5 liters of merlot or another red wine of your choosing. 3/4cupsugar
- 1-1/2 cup juice from 1 big orange
- 6 long strips orange peel (1 by 4-inch)
- 2 tablespoons vanilla essence or 1 vanilla bean, split in half
- 1 large orange, juiced (approximately 1/2 cup)
- In a medium saucepan, combine the wine, sugar, orange peel, orange juice, and vanilla extract. Bring to a boil, then lower the heat and simmer for 5 minutes more. Poaching liquid should be simmering while pears are being peeled (keeping the stem intact and being cautious not to crush the pears), cut in half, and core (I use a melon baller for this). Cut a piece of parchment paper into a circle that will fit inside the pot and cut an X in the center to allow steam to escape. This will serve as a lid for the container. Wrap the pears in parchment paper to protect them. Simmer the pears for around 15-20 minutes, depending on how large they are. Gently flipping with a slotted spoon every 5 minutes to ensure equal color is achieved. Cooked pears should be firm, but not overcooked. Allow to cool at ambient temperature, rotating every few minutes to achieve equal color
- Assemble the dessert by layering two pears halves with a scoop or two of Double Vanilla ice cream and a handful of chopped Madagascar Vanilla Honey Almonds. Serve and take pleasure in it
Lena, did you make this recipe? Xoxo, LenaDID YOU MAKE THIS RECIPE? Try my RED WINE POACHED PEARS WITH VANILLA and let me know what you think. Comment below and tell me what you think, rate and review this recipe, and share it on Pinterest, Instagram, or Facebook if you haven’t already. Fill in the blanks with your thoughts and don’t forget to snap a photo and tag it with lenaskitchenblogonInstagram or tag me on my Facebook page! I’m looking forward to seeing what you come up with! Wishing you a successful cooking session.
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The serving size is 1 pear with 3 tablespoons syrup and 2 teaspoons yogurt. Per serving: 276 calories; 3 grams of protein; 51 grams of carbs; 7 grams of dietary fiber; 37 grams of sugar; 1 gram of fat; 1 gram of saturated fat; calcium 49 milligrams; potassium 263 milligrams; sodium 18 milligrams; 13 grams of added sugar
Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream
With its sultry aromas of cinnamon and red wine, Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream will be the highlight of the party! This recipe for red wine poached pears has got to be the ideal Thanksgiving dessert! I really like that they’re on the lighter side, as well. Whether you’re looking for a show-stopping, sophisticated dessert or just want something simple that you can prepare ahead of time for a special holiday meal, these Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream are the answer to your prayers.
Serving them just enhances your appearance as if you attended a French culinary institute!
What are the ideal pears for poaching?
Bosc pears (also known as Kaiser pears) are excellent for poaching since they retain their form even after being cooked. Any pear that is not overripe, on the other hand, can be used. pears are perfectly ripe for poaching when they give slightly when pressure is applied but remain firm to the touch. Look for pears that are free of defects, since having to remove them might have a negative impact on the aesthetic of the final product.
Tips for peeling pears:
Use lengthy, even strokes while peeling the pears for these Spiced Red Wine Poached Pears to avoid jagged or uneven results. A vegetable peeler is ideal for this task. It’s also important not to bruise them when doing this.
Tips for poaching pears:
While poaching the pears, it’s vital to flip them every few minutes to achieve uniform cooking and a constant ruby-red color. In addition, you should flip them regularly while they are chilling in the red wine mixture since they continue to soak up the liquid as they cool.
How to serve:
- I top it with a simple vanilla mascarpone whipped cream and call it a day. If you want to do less labor, gently reheat them in the poaching liquid and serve them warm with vanilla ice cream
- Alternatively Make sure to provide your guests with both a fork and a spoon in order for them to enjoy this dessert–a fork to help secure the pears and a spoon to eat the dish with
Merry Christmas and Happy New Year!
More great desserts you’ll love:
- Recipes include: Easy Raspberry Coffee Cake, Grilled Pound Cake with Balsamic-Macerated Strawberries and Mascarpone Cream, Blueberry Crumble Bars, Raspberry Ricotta Cake with Almonds, and Raspberry Ricotta Cake with Chocolate Sauce.
Helpful Tools and Equipment(Affiliate Links):
In my capacity as an Amazon Associate, I receive commissions on eligible purchases made by you at no additional cost to you. Preparation time: 20 minutes Preparation time: 35 minutes Time allotted: 55 minutes
- 2 firm, ripe Bosc pears
- 3 cups dry red wine (such as cabernet or merlot)
- 12 cup sugar
- 1 long strip orange peel (1 by 4-inch)
- 1 large orange, juiced (about 12 cup)
- 1 cinnamon stick
- 2 whole cloves
- 12 cup heavy whipping cream
- 3 tablespoons mascarpone cheese
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla essence
- WHIPPED CREAM
- PEARS: In a small saucepan, combine the wine, sugar, orange peel, orange juice, cinnamon stick, and cloves until well combined. Bring to a boil, then lower the heat and simmer for 5 minutes more. Meanwhile, while the poaching liquid is simmering, peel the pears, making sure to keep the stem intact and avoid bruising the pears. If required, slice a tiny portion from the bottom of the pears to make a flat bottom, which will allow the pears to stand straight. Place the pears in the poaching liquid, gently submerging them. Low-heat simmer for 20-30 minutes (depending on size), rotating every 5 minutes with a slotted spoon to ensure equal color throughout the dish. Cooked pears should be crisp but not crumbly
- Allow to cool at ambient temperature, rotating every few minutes to achieve equal color
- Refrigerate the pears in the liquid for at least 4 hours and up to 24 hours, rotating them regularly to keep the color consistent. To be of service: Carefully remove the pears from the poaching liquor and arrange them on a serving platter. Remove the poaching liquid from the strainer and return it to the pot. Increase heat to high and cook until liquid has been reduced by at least half, stirring occasionally. The liquid should have a little syrupy consistency. Allow for cooling to room temperature. Pears should be drizzled with sauce and served with Vanilla Mascarpone Whipped Cream
- WHIPPED CREAM: In a small, deep mixing basin, whisk together the cream, mascarpone, sugar, and vanilla extract. Beat for 5-7 minutes, or until the mixture is thick and has the consistency of whipped cream. Serve with pears as an accompaniment.
2Amount per serving (in grams): Calories:1073 42 g of total fat 26 g of saturated fat 1 gram of trans fat 13 g of unsaturated fat Cholesterol:127mg Sodium:217mg Carbohydrates:110g Fiber:8g Sugar:88g Protein:6g The nutritional information shown above was calculated by a machine and is simply a rough approximation.
If you have a major health concern or are following a specific diet, it is recommended that you conduct your own research on the goods you are taking.