Look at these heavenly spiced poached pears in red wine… This is such an easy make ahead summer dessert and also the ultimate Thanksgiving treat. Needless to say that these poached pears in red wine taste great all year round as well of course!
These poached pears in red wine look indeed quite spectacular.
There is no doubt about that.
You can serve these poached pears in red wine just like that, preferably lukewarm.
I also like to add a spoonful of whipped cream or mascarpone if I got any.
And a couple of crumbled almond amaretti cookies. The poaching liquid can also be used here: add a couple of tablespoons of the wine mixture to a small saucepan and let it reduce a little until you get a strong ‘sauce’.
Drizzle that on top of the pears and mascarpone…
Easy Poached Pears in Red Wine & Spices
I once made tea poached pears, which is also a great recipe and a good non-alcohol alternative.
Interested in that one as well?
Then you just need to scroll down to the second recipe here on this page to find it!
If you are really looking for that bright red color but you don’t want to add wine, substitute it by cranberry juice or any kind of fruit juice that is strong enough to color those pears.
Do you need another pear dessert idea?
Then you should also try out my quick and easy French pear clafoutis with saffron!
Easy Poached Pears in Red Wine Recipe
Poached pears in red wine... An easy make ahead summer dessert but also the ultimate Thanksgiving treat. Tastes great all year round!
- 2 pears
- 1 cup red wine (240 ml)
- ½ cup apple juice (120 ml), or water
- 1 vanilla bean
- 2 star anise
- 2 oz caster sugar (55 g)
Pour the red wine and apple juice (or water) in a large saucepan. Then add the star anise and vanilla bean.
Place the pan over medium heat until boiling lightly. Pour in the caster sugar. Stir a little.
Don’t let the wine boil heavily but keep it to a light simmer to make the sugar dissolve. While the wine is warming up, peel the pears and add them to the pan.
Put a lid on the pan and let the pears simmer and poach for 30 minutes until soft. Turn them regularly to make sure both sides get the right red color.
In the end turn off the heat and then let the pears soak in the warm wine for another 30 minutes until cooled a little. Serve the poached pears in red wine lukewarm.
Easy Poached Pears in Spiced Tea
I am sure that you will love those poached pears in red wine!
So what is the most important thing to do before you start preparing poached pears?
Choose the right pear that will keep its shape entirely while cooking or boiling. Or you risk ending up with a pan of pear soup or mushy pear sauce.
That is why I like using Conférence pears.
And I am lucky because this species is pretty easy to find in Europe, throughout the year even so I don’t have to wait until autumn to prepare some pear desserts.
If you visit a farmers market to go hunt for pears, I would not be surprised if the people at the fruit and veg stall could help you out. Just ask them which pear they recommend for your recipe.
I am sure that know what they are talking about. And will suggest the right pear to cook with.
Well at least they should.
You would be surprised to see how easy it is to poach pears.
That is if the pear you are using is very ripe. Be careful while peeling it. The juicy pear will slip easily through your fingers like a piece of soap.
Once you got the whole lot shoved into the saucepan it will only need a handful of minutes to cool. I used a spiced tea called Winterdream I recently purchased in Austria: “rooibos with a note of fruit and spice” the wrapper says.
But go ahead and add the kind of tea you like best.
I think that I got myself a winner autumn and winter dessert right here.
And I am sure that this one will look great on my Christmas menu in a couple of months! And oh, before I forget: a scoop of vanilla ice cream in that warm pear soup would just be the icing on the cake…
Do you love pear desserts?
Then you should also check out my pear clafoutis!
Easy Poached Pears in Spiced Tea Recipe
Poached pears, an easy make ahead autumn dessert but also the ultimate Thanksgiving treat!
- 1 large ripe pear
- 3,5 oz caster sugar (100 g)
- 1 tea bag of your choice
- 2 cups water (480 ml)
- 2 tbsp dry white wine optional
- ½ small fresh lemon sliced roughly
- ½ vanilla bean
- 2 star anise
- 2 cloves
Carefully peel the ripe pear entirely but leave the stem on (looks better for presentation later on). Then slice the peeled pear in half lengthwise - since you only got one stem here, leave one half with and one half without stem. Then core both pieces.
Choose a large saucepan in which the pears will fit perfectly. Add to this pan the vanilla bean, the star anise, the cloves, the sliced lemon and the tea bag.
Add the slices pears (cut side up) and pour in the water and the white wine (optional) until the pears are fully submerged.
Then pour in the caster sugar.
Place the pan over medium-high heat and bring the pears and sugar water to a good boil. Once boiling, turn the heat low, cover the pan and simmer the pears for another 5 to 7 minutes until soft and cooked through.
Carefully remove the poached pear halves and transfer them onto deep plates. Drizzle with some of the spiced sugar water (or you can boil this sauce for a little longer until it has reduced and becomes a little syrupy). Then serve the poached pears in red wine warm to lukewarm.