Wine Poached Pears are one of my favorite kitchen smells in the fall. The aroma of spices and fall fruit are better than most candles. I always feel like I’m enjoying a sophisticated dessert when I make them. Not only are red wine pears gorgeous they taste amazing with cream, chocolate, and granola!
Which Pears are best for poaching?
For this recipe I decided to use Red Anjou Pears, because I love their taste and texture. However, most recipes often use sturdy Bosc Pears. Make sure to pick ripe pears for poaching, overripe are too soft and if they’re underripe they may not poach well.
How to Make Red Wine Poached Pears!
- First, you need a dutch oven or stovetop pot with a lid.
- Peel you pears, leave the stem intact. You can either core your pears now from the bottom, or leave them be and cut around the core as you eat.
- Next, add wine, honey and spices to your pot. Stir and heat til smooth. Make sure you have enough liquid to submerge the pears.
- Add your pears and place the lid on the pot. Let simmer for 20 minutes or until soft. Rotate pears every 5 minutes with a spoon to make sure they are cooking evenly.
- Turn off the heat and leave pears to soak and absorb the red wine mixture until flesh is red and full of flavor.
- Transfer to serving dish, spoon extra sauce from pot on top, and enjoy!
Honey Wine Poached Pears
Instead of using all sugar for this recipe I chose to incorporate honey! Yes, always extra honey. The flavor of honey marries so well with fall spices and pears, it was already a must. You can also pour additional honey into the final sauce before pouring onto pears.
Wine Poached Pears
- 6 Red Anjou Pears Peeled
- 3-4 Cups Red Wine Merlot, Shiraz, Pinot Noir
- 1/2 Cup Granulated Sugar
- 1/2 Cup Honey
- 2 tsp Vanilla Extract
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 3 Star Anise whole
- Combine all ingredients(except pears) in a pot with lid and heat on stove. Stir and bring to a boil until sugar has dissolved.
- Turn heat down to simmer, add pears, place lid onto pot.
- Let simmer with lid on for 25 minutes, rotate pears a few times, and cook until tender
- Turn off heat, allow pears to soak up juice and cool for another 15 minutes.
- Gently remove pears from pot and place on serving dish
- Bring juices back up to a boil until reduced by half and thickened. (add more honey if desired)
- Transfer juice to pouring saucer, pour over pears.
- Serve with cream!!