Description
These elegant poached pears are gently simmered in a spiced red wine syrup until tender and infused with warm flavors, making them a perfect make-ahead dessert for fall or winter entertaining.
Ingredients
- 4 firm but ripe Bosc pears, peeled, stems left intact
- 1 bottle (750 ml) dry red wine, such as Cabernet Sauvignon
- 1 cup granulated sugar
- 1 cinnamon stick
- 3 whole cloves
- 2 strips orange zest (removed with a vegetable peeler)
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the wine, sugar, cinnamon stick, cloves, orange zest, and vanilla bean (if using extract, add later). Bring to a boil over medium heat, stirring to dissolve the sugar.
- Reduce the heat and add the peeled pears. Simmer gently, uncovered, for about 25–30 minutes, turning the pears occasionally to ensure even poaching, until they are tender when pierced with a knife.
- Remove the pears from the liquid and set aside to cool.
- Increase the heat and boil the poaching liquid until it reduces to about 1 cup and becomes syrupy, about 15–20 minutes.
- If using vanilla extract instead of a vanilla bean, stir it into the syrup after removing from heat.
- Pour the syrup over the cooled pears and chill until ready to serve. Serve the pears with some of the syrup spooned over the top.
Notes
- Use firm pears like Bosc to maintain their shape during poaching.
- This dessert can be made up to 3 days ahead and stored in the refrigerator.
- Serve alone or with whipped cream, crème fraîche, or vanilla ice cream for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Poaching
- Cuisine: French
Nutrition
- Serving Size: 1 pear with syrup
- Calories: 240
- Sugar: 38g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 0g
- Cholesterol: 0mg
