These red wine poached pears are an elegant, easy-to-make dessert for Thanksgiving, Christmas or your next dinner party. Simmered in red wine with orange juice, honey and warm spices, they turn a beautiful ruby color and are especially lovely with a dollop of whipped cream.
DISCLAIMER
This post may contain affiliate links, meaning Feast + West may receive commissions for purchases made through those links — at no cost to you. All opinions are our own. Please read our full disclosure for more information.
About this red wine poached pears recipe
I love a dessert that is impressive without requiring hours in the kitchen, especially when I’m entertaining. These red wine poached pears are just that. They’re beautiful enough to be the centerpiece of a holiday dessert table, but the preparation is surprisingly simple.
The pears simmer in a mixture of dry red wine, orange juice, honey, cinnamon and cloves until tender. As they cook, they take on the wine’s rich red color and absorb the flavors of the poaching liquid. My whole house has a warm, inviting aroma when I make this recipe.
Serve the pears warm with homemade whipped cream or a scoop of vanilla ice cream, or you can make them ahead and serve them chilled. They make a lovely alternative to the usual pies and cakes at Thanksgiving or Christmas.
Why you’ll love this recipe
- Beautiful presentation. The deep red of the pear looks gorgeous on an individual dessert plate or bowl, especially with a little whipped cream or ice cream.
- Simple preparation. Most of the cooking happens in one saucepan, with just a little attention needed as the pears simmer in the wine mixture.
- Perfect for entertaining. Each guest gets their own pear, making this dessert easy to portion and serve.
- Make-ahead friendly. Prepare the pears up to two days in advance, then serve them chilled or gently reheat them before dessert.
Ingredients & essentials
For this recipe, start with four firm, slightly underripe Bosc pears. They hold their shape well as they simmer and are less likely to fall apart.
Firm Anjou pears are another good option, but avoid Bartlett pears, which can turn mushy, and Asian pears, which tend to stay crisp and grainy. Overripe pears in general are better suited to other recipes.
For the poaching liquid, you’ll need dry red wine, orange juice and honey. I prefer to use orange juice rather than orange peel to avoid bitterness.
Choose a fruity red wine you’d enjoy drinking, such as Merlot, Shiraz or Cabernet Sauvignon. If you’re unsure which bottle to use, check out my red wine 101 guide or my tips for cooking with wine.
A few whole cloves and cinnamon sticks add the warmth and spice to the dish as the pears cook. For a twist on this classic recipe, try adding star anise as well. Be sure to also have some whipped cream or vanilla ice cream ready for serving.
You’ll also need a vegetable peeler *, a medium saucepan that fits the pears snugly and a toothpick or wooden skewer to check for doneness.
Instructions
These poached pears come together on the stove. You can make them ahead of time and save the cooking liquid, then warm them before serving.
- Peel the pears, leaving the stems attached and intact. Pour the red wine and orange juice into a medium saucepan. Stir in the honey. Add the cinnamon sticks, cloves and pears, and bring the liquid to a boil.
- Reduce the heat to medium and cook for 35 to 45 minutes, gently turning the pears every five to 10 minutes so they soften evenly. When the pears are tender when pierced with a toothpick (ideally near the bottom), remove the pan from the heat and let them cool slightly. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
- Choose pears of similar size. Pears that are close in size will cook at a similar rate, making it easier to get all four tender at the same time.
- Keep the stem intact. Peel carefully around the tops of the pear so you can leave the stem attached. They make the finished dessert easier to handle and give each pear an elegant presentation.
- Check near the bottom. The pears are ready when a toothpick or wooden skewer slides into the bottom with little resistance.
- Handle the pears gently. As the fruit softens, use a spoon to carefully turn and lift each pear so it doesn’t break apart.
Serving suggestions
For a Thanksgiving or Christmas dinner, serve these pears as a lighter alternative to cakes and pies. Their deep red color makes them especially pretty on a holiday table.
If you’re planning drinks to go with dessert, a spiced pear cocktail would complement the fruit flavors. A red wine cocktail, like sangria, would also pair nicely with the dessert. For guests who prefer something without alcohol, try my pear mocktail.
And if you love cooking with red wine, my red wine brownies are another dessert worth trying.
FAQ
Yes. You can double the ingredients to serve eight, but you’ll need to choose the right pot. Use one large enough to accommodate the pears without crowding them or you’ll need to work in batches. Make sure the poaching liquid reaches around the fruit so they cook evenly.
Yes. Because the pears simmer in red wine, you should not assume that all the alcohol cooks off.
Cooking time can vary depending on the size and ripeness of the pears. If they’re still firm when tested near the bottom with a toothpick, continue cooking and check them every few minutes until tender.
Yes. The leftover poaching liquid is infused with the flavors of red wine, pears and warm spices. You can simmer it separately until it reduces into a thicker syrup, then drizzle it over vanilla ice cream or other desserts.
Leave a comment or tap the ★★★★★ below to leave a rating — it helps others and supports our work. We love hearing how it turned out!
Red Wine Poached Pears
ingredients
- 4 large Bosc pears peeled with stems attached
- 750 ml dry red wine such as Merlot, Shiraz or Cabernet Sauvignon
- 1 cup orange juice
- ½ cup honey
- 2 whole cinnamon sticks
- 4 pieces whole cloves
- 1 dollop whipped cream or 1 vanilla ice cream, for serving
instructions
- Peel the pears, leaving the stems attached and in tact.4 large Bosc pears
- Pour the red wine and orange juice into a medium saucepan. Stir in the honey.750 ml dry red wine, 1 cup orange juice, ½ cup honey
- Add the cinnamon sticks, cloves and pears, and bring the liquid to a boil.2 whole cinnamon sticks, 4 pieces whole cloves
- Reduce the heat to medium and cook for 35 to 45 minutes, gently turning the pears every five to 10 minutes so they soften evenly.
- When the pears are tender when pierced with a toothpick (ideally near the bottom), remove the pan from the heat and let them cool slightly.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.1 dollop whipped cream
notes
Save this recipe for later
We’ll email a link to you, so you can come back to it whenever! Plus, you’ll get great new recipes and tips in your inbox each week.
recommended products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply