Pears poached in wine (or Poire à la Beaujolais) is a classic French dessert that originated in the wine-growing territories of Burgundy and Lyon. The French used it as a way to consume fruit that was not ripening to their liking on the tree; it also kept the fruit from going to waste. It remains an excellent way to prepare fruit that’s not quite ripe or to use up excess fruit when you buy a bit too much at the farmers’ market.
What Is Poaching?
Poaching is a classic technique that involves submerging food in liquid and gently simmering it. The process is not only easy but mostly hands-off. Also, by slowly cooking fruit, or any food, in liquid, you keep it from drying out and even more important, you can infuse it with additional flavor.
In this recipe, pear halves are poached in red wine, sugar, lemon juice and zest, vanilla, and cinnamon. The fruit turns wonderfully tender, but it also draws in all that sweetness, acidity, and spice. Plus, as a bonus, the poaching liquid is cooked down, which concentrates its flavor and turns it thick and syrupy, just perfect for drizzling over the fruit for serving!
How Do You Serve Red Wine–Poached Pears?
Poached pears can be served at any temperature, from straight out of the poaching liquid to cold from the refrigerator. In this recipe, the pears cool slightly while the poaching liquid is reduced to a delicious syrup. The pears are then drizzled with the syrup and served with vanilla ice cream, mascarpone cheese, or crème fraiche. For a more elaborate dessert, you could pair the poached pears with a cake or cookie and a dollop of whipped cream.
While this recipe involves poaching pears in red wine, the fruit could be poached in other liquids, such as cider, which would make it more breakfast and brunch-friendly—poached pears are lovely with yogurt and granola.
Tips for Making the Best Red Wine–Poached Pears
- Pick your pears: When shopping, seek out Anjou or Bosc pears, two varieties well-suited to poaching. Look for fruit that is firm and just starting to ripen; the pears will have lots of flavor but won’t fall apart in the poaching process.
- Wine matters: To poach the pears, select a fruit-forward red wine, such as Zinfandel, Shiraz, or Merlot.
- Use a melon baller: Yes, that’s right, grab your melon baller and use it to gently and efficiently scoop out the cores of your pears.
"Slowly poaching pears in a fragrant red wine sauce changes this humble fruit into a sexy dessert. The fruit softens and turns a beautiful shade of red. The reduced sauce is sweet and has a nice depth of flavor. Enjoy it as is or serve alongside ice cream for dessert or waffles for breakfast." —Carrie Parente
Ingredients
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1 lemon (juiced and zested)
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4 to 6 pears (Bosc or Anjou)
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1 1/2 cups red wine (Zinfandel, Shiraz, or Merlot work best)
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3/4 cups granulated sugar
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2 teaspoons vanilla extract
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2 teaspoons ground cinnamon
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For serving: Vanilla ice cream, mascarpone cheese, or crème fraiche
Steps to Make It
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Gather the ingredients.
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Fill a bowl with cold water and add all but 2 tablespoons of the lemon juice.
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Peel, halve, and core 4 to 6 pears.
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Place them in the bowl of lemon water to rest; the lemon juice will help prevent browning.
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Combine 1 1/2 cups red wine, 3/4 cup granulated sugar, the reserved 2 tablespoons of lemon juice, the lemon zest, 2 teaspoons vanilla extract, and 2 teaspoons ground cinnamon in a medium saucepan large enough to hold the pears.
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Bring to a boil, then turn the heat down to reach a low simmer. Add the pears and simmer for 10 to 12 minutes on one side.
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Rotate the pears and continue to poach them for an additional 8 to 10 minutes on the other side, or until they are tender and are easily poked through with a fork.
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Remove the pears from the pan and cool them on a cooling rack or old, clean towel.
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Bring the wine sauce back up to a rolling simmer and cook until the liquid has been reduced by half.
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To serve, place one pear into a shallow bowl. Pour a stream of sauce over the fruit.
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Place one scoop of ice cream, mascarpone cheese, or crème fraiche next to the pear. Serve and enjoy.
Recipe Variations
For a twist on this elegant French dessert, try a classic poached pears in white wine recipe or chocolate-dipped Poires Belle Helene—a dish created in the 19th century by French chef Auguste Escoffier and named after an opera.
How to Store Poached Pears
Poached pears can be covered and stored in the refrigerator for up to 3 days. Combine the pears and their poaching liquid in a saucepan and gently reheat them over medium-low heat. Add a little bit of water if needed. Poached pears don't take to the freezer too kindly because they can become too watery when defrosted.
Nutrition Facts (per serving) | |
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324 | Calories |
2g | Fat |
71g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 324 |
% Daily Value* | |
Total Fat 2g | 3% |
Saturated Fat 1g | 5% |
Cholesterol 8mg | 3% |
Sodium 13mg | 1% |
Total Carbohydrate 71g | 26% |
Dietary Fiber 9g | 34% |
Total Sugars 50g | |
Protein 2g | |
Vitamin C 79mg | 395% |
Calcium 69mg | 5% |
Iron 1mg | 8% |
Potassium 515mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |