Poached Pear in Red Wine and Vanilla

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When you want to make a dessert using a fruit; Apple is the first fruit that comes to mind. I too, am guilty of this! 

The humble Pear gets overlooked. 
This recipe is so easy to make; and delicious; that your dinner guests will love this dessert.

Best cooked 24 hours before, but not necessary.

Serves 4 
Cooking Time: 30-40 minutes

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4        Pears (firm flesh and stalks attached)         
500ml Red Wine (eg Bordeaux or Merlot)
1        Orange (juice and small rind)
1        Lemon (small rind piece only)
175g   Granulated sugar
1/4tsp Vanilla Extract
1        Small stick Cinnamon
2        Cloves
1        Star Anise ‘petal'(optional)


  • Peel and core the pears leaving the stalks still attached.
  • In a deep pan place all the ingredients EXCEPT vanilla and bring to a boil.
  • Lower the heat to gentle simmer for 30 minutes.
  • Check the pears; when pierced with a knife should be soft and easily pierced, take the pan off the heat.
  • Add Vanilla to the pan, stir and allow to cool completely in the pan.
  • If making these 24hr before;place pears into a non reactive bowl, followed by the liquid, place bowl in the fridge to chill overnight.
  • Remove from fridge at least 2 hours before required; bringing pears to room temperature.
  • With a slotted spoon remove the pears, sieve the liquid into a pan and reduce liquid to half or until syrupy.
  • Serve individually with ice cream, drizzle the warm syrup over the dessert.

Enjoy x

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