Pears In Red Wine Recipe

I absolutely adore this recipe for poached pears because it’s a perfect blend of sophistication and simplicity—just a handful of ingredients transform into an Instagram-worthy dessert that’s sure to impress. Plus, the rich, spiced wine syrup is like a warm hug in a bowl, making it an ideal treat for cozy nights in or festive gatherings.

I love the dish Pears in Red Wine; its simplicity may be as elegant as any dish I can think of. Firm pears are gently poached in a blend of Merlot or Shiraz, sugar, and aromatic spices like cinnamon and cloves, with hints of vanilla and citrus peel.

The poaching liquid suffuses the pears with these flavors, and when you serve the dish, the red wine color of the poaching liquid makes the pears pop. “Pears in Red Wine light.”

Ingredients

Pears offer sweet juiciness, along with dietary fiber and vitamin C.

Sauvignon Blanc: Abundant in antioxidants; fragrant flavor foundation.

Sugar in granulated form: Contributes sweetness; performs caramelization in the cooking process.

Cinnamon Stick: Delivers warmth and understated spicy aromas.

Vanilla Pod: Provides floral notes; increases sweetness.

Orange Peel: Contributes citrusy bright notes; has essential oils.

Ingredient Quantities

• 4 ripe but firm pears
• 750 ml red wine (such as Merlot or Shiraz)
• 200 g granulated sugar
• 1 cinnamon stick
• 3 whole cloves
• 1 vanilla pod, split
• 1 strip of orange peel
• 1 strip of lemon peel

Instructions

1. Remove the skins from the pears, leaving the stems attached. If you wish, you can core the pears from the bottom. Use a melon baller or corer to remove the seeds.

2. In a large saucepan, mix the red wine, sugar, cinnamon stick, whole cloves, split vanilla pod, and strips of orange and lemon peels.

3. Stir the mixture occasionally while you heat it over medium heat. It should be clear that you are trying to get the sugar to dissolve, and it may take a minute or two, but don’t rush it. Be patient and let the sugar dissolve completely before proceeding to step
2.

4. Put the peeled pears into the saucepan, making sure they are completely submerged in the wine mixture. If necessary, add more wine so that the pears are fully covered.

5. Slowly heat the blend until it simmers quietly. Add the pears, and cover the pot, leaving it ajar so steam can escape. After 10 minutes, turn the pears. After another 10 minutes, cover the pot completely and let the pears poach for 10 to 20 more minutes, turning them occasionally until they are done. You’ll know they’re done when they offer no resistance to a fork.

6. When the pears are tender, you can take them from the saucepan and set them aside.

7. Raise the heat and bring the wine blend to a boil. Allow it to reduce by about half, or until it achieves a syrupy consistency.

8. Take the saucepan off the heat and let the syrup made from spiced red wine cool slightly.

9. Present the pears cozy or at room climate, doused with the red wine syrup.

10. To add an extra touch, you might consider garnishing the dish with a scoop of ice cream or a dollop of whipped cream. Enjoyment is also an option!

Equipment Needed

1. Peeler
2. Melon baller or corer
3. Large saucepan with lid
4. Measuring cup
5. Wooden spoon or spatula
6. Fork
7. Knife (for splitting vanilla pod and peeling citrus)
8. Cutting board
9. Plate or bowl (for setting aside pears)
10. Stove or heat source

FAQ

• What type of pears should I use?Select pears that are ripe yet firm, like Bosc or Anjou, since they maintain their shape superbly during poaching.
• Can I use any red wine for this recipe?Any full-bodied red wine will work; while Merlot or Shiraz are recommended, just make sure it’s a wine you would enjoy drinking.
• Is it necessary to peel the pears?Certainly, allowing the pears to absorb the flavors of the wine and spices effectively is best done when peeling them.
• How long should I poach the pears?In general, the pears are poached for 20-25 minutes until they are soft. They are not at all falling apart. The time they take to become soft may depend on their size and how ripe they are.
• Can I make this dish in advance?Certainly! You can prepare pears in red wine a day in advance. Simply store them in the refrigerator in their poaching liquid, and the flavors will deepen and improve.
• What should I do with the poaching liquid?Following poaching, you can simmer the liquid until it reduces and thickens into a syrup that you can drizzle over the pears or ice cream.
• Can I use spices other than cinnamon and cloves?Certainly, star anise or cardamom can be used for an added depth and complexity of flavor. They’re good potential ingredients to experiment with in this recipe.

Substitutions and Variations

Substitute white wine for a lighter flavor in this recipe calling for red wine; a non-alcoholic version can be made using grape juice.
Sugar, granulated: For a different sweetness profile, use honey or maple syrup in its place.
Cinnamon stick: If cinnamon sticks are not available, use 1/2 teaspoon ground cinnamon.
Vanilla pod: As an alternative, use 1 teaspoon vanilla extract.
Tangerine or grapefruit peel can be used as a substitute for orange peel if a different citrus note is desired.

Pro Tips

1. Choose the Right Pears For the best results, use firm pears like Bosc or Anjou. They hold their shape well during poaching and absorb the flavors beautifully.

2. Enhance Flavors with Time If you have time, let the pears cool in the wine syrup after poaching and refrigerate them overnight. This allows the pears to absorb more of the spice and wine flavors, resulting in a richer taste.

3. Aromatic Additions For an extra layer of aroma, consider adding a few star anise or a small piece of fresh ginger to the wine mixture. Both can complement the warm spices and add complexity.

4. Syrup Texture To ensure the wine reduces to a perfect syrupy consistency, monitor it closely as it boils. Be cautious not to over-reduce, as it can become too thick when cooled.

5. Presentation Tips Serve the pears upright on a shallow dish with a little syrup pooled around the base. A curl of candied orange peel or a vanilla bean atop each pear can add a visually appealing garnish.