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. You can make red wine or white wine poached pears depending on your personal preference. Not only are they gorgeous but taste amazing with cream, chocolate, and granola!
Which Pears are best for poaching?
A firm pear is best for poaching like Anjou Pears, because I love their taste and texture. However, most recipes often use sturdy Bosc Pears. Bartlett pears will also taste wonderful, just be careful not to bruise their tender skin. Make sure to pick firm ripe pears for poaching, overripe are too soft and if they’re underripe they may not poach well.
Which White Wine is Best for Pears?
A slightly sweet white wine goes really well for this recipe. I prefer to use a Pinot Grigio or a sweet sparkling wine. You could even try champagne!
Which Red Wine is Best for Pears?
Choose a dry or slightly sweet red wine for your pears. Pinot Noir is my favorite to use, though Shiraz and Merlot work nicely too. Since there is a lot of sugar in the recipe, I try not to go too sweet on the choice of wine.
Tips for Delicious 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!
Maple Syrup or Honey Poached Pears
Instead of using all sugar for this recipe you an use either honey or maple syrup. The flavor of either honey or maple syrup will pair nicely with fall spices and pears. You can add more of your choice into the final sauce before pouring onto pears.
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Wine Poached Pears
- 6 Pears (Anjou or Bartlett) peeled
- 3-4 Cups Red Wine or White Wine Merlot, Shiraz, Pinot Noir – Pinot Grigio or Fruity White Wine
- ½ Cup (100 grams) Granulated Sugar
- ½ Cup Honey or Maple Syrup
- 2 tsp Vanilla Extract or one scraped vanilla bean
- 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 or maple syrup if desired)
- Transfer juice to pouring saucer, pour over pears.
- Serve with cream!!