Pears are abundant this time of year and so underrated! Put aside your go to apple desserts and try Pears Poached in Red Wine for a change. A beautiful and elegant dessert yet so simple to make!
Is this a Sicilian recipe? Not really! I tasted pears poached in red wine in a local restaurant years ago and I was blown away. Such a simple, flavorful dessert and a beautiful way to showcase the humble pear! Pears are plentiful this time of year but often take a back seat to apples when dessert comes to mind.
Although we did not poach our fruit in wine, growing up I have vivid memories of my father and uncle sitting around the table at the end of a meal, dunking pears, peaches or apples in a glass of red wine. As my uncle peeled his fruit he simply used his knife to dunk the fruit in his wine glass and then puncture it with the tip of the knife to pop it into his mouth. I must admit I’ve actually never tried this!
However I have developed quite a taste for these poached pears with a rich and fragrant syrup scented with cinnamon and orange. The aroma that fills your house during poaching is incredible. My daughter said that it smells like Christmas! 
If you’re not a fan of rich, creamy desserts at the end of a meal, this is the perfect treat for you!
How I serve Pears Poached in Red Wine:
I enjoy these pears as is, at room temperature shortly after removing them from the poaching liquid or refrigerated and served the following day. Serving them with the wine reduced until it is thick and syrupy is a must!
However, you can take these pears to the next level by adding a dollop of sweetened ricotta, mascarpone cream or whipped cream when serving.
What type of pears are good for poaching?
I prefer Bosc pears for their firm texture. They hold up well while poaching and won’t fall apart or become mushy. Other options include Anjou or Asian pears. Avoid Bartlett pears or you may have pear sauce on your hands!
No matter which variety of pear you choose, make sure they are not overly ripe. But this does not mean they can be completely unripened. You know which type I mean, those hard pears that are still rock hard 3 weeks after you bought them? I poached these Bosc pears 2 days after I purchased them.
What type of red wine should I choose for poaching?
I am no wine connoisseur whatsoever! In fact a wine tasting class is on my to do list. But I do know that whichever variety of wine you select for this recipe, it must be good enough to drink on it’s own. In fact, this rule applies any wine you use for cooking.
How to make Pears Poached in Red Wine
Pour red wine, granulated sugar, a strip of orange peel and a cinnamon stick in a deep sauce pan. Bring to a gentle simmer on medium heat and stir until the sugar is dissolved, about 1 minute.
Peel the pears, keeping the stem intact, right before adding them to the wine in order to prevent them from discoloring.
Place the pears lying down in the wine mixture. Cook, partially covered, for 30-35 minutes until the pears are fork tender. Turn the pears over every 10 minutes or so to ensure even cooking and coloring.
When the pears are tender, carefully transfer them to a plate. Continue simmering the poaching liquid on medium high heat until thick and syrupy, about 20 minutes longer.
To serve place a pear (either whole or cut in half with the core removed) on a serving plate. I use a spoon to scoop out the core. Serve with poaching liquid drizzled over the pears along with a dollop of sweetened whipped ricotta, mascarpone cream or whipped cream, if desired. 
Tips and suggestions for making Pears Poached in Red Wine:
- The pears may be served at room temperature or cold.
- Refrigerate leftovers for up to 2 days.
- Vary the flavorings: add cloves, cardamom or a vanilla bean to flavor the poaching liquid.
If you try out this recipe please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Do you like simple fruity desserts? Here a few other suggestions for you to try!
- Italian Apple Yogurt Cake
- Italian Fruit Tart with Pastry Cream Filling
- Sicilian Strawberry Pudding
- Maple Roasted Peaches
- Strawberry Rhubarb Crostata
- Balsamic Strawberries with Vanilla Ice Cream
Ingredients
- 4 cups red wine
- 1/3 cup granulated sugar
- 1 cinnamon stick
- strip of orange peel
- 4 Bosc pears
Instructions
- Pour red wine, granulated sugar, a strip of orange peel and a cinnamon stick in a deep sauce pan. Bring to a gentle simmer on medium heat and stir until the sugar is dissolved, about 1 minute.
- Peel the pears, keeping the stem intact, right before adding them to the wine in order to prevent them from discoloring. Place the pears lying down in the wine mixture.
- Cook, partially covered, for 30-35 minutes until the pears are fork tender. Turn the pears over every 10 minutes or so to ensure even cooking and coloring.
- When the pears are tender, carefully transfer them to a plate. Continue simmering the poaching liquid on medium high heat until thick and syrupy, about 20 minutes.
- To serve place a pear either whole or cut in half with the core removed on a serving plate. I use a spoon to scoop out the core. Serve with poaching liquid drizzled over the pears along with a dollop of sweetened whipped ricotta, mascarpone cream or whipped cream, if desired.
Fabulous dish! I love the taste of it, especially this time of year. And it’s a great way to use up wine that’s been open a bit too long to drink. As well as pears that need a little help in the taste department, as so much of our produce does. I like to throw a few cloves in as well, or sometime get exotic with a star anice…
Hi Frank, I totally agree. I love simple desserts like these that are not overly sweet. I am not a fan of cloves so I’ll leave those out for me thank you very much but you’re right, there are so many wonderful ways to flavor these pears. Thanks for your comment!