This poached pear recipe uses whole pears, red wine, and warm spices to make an elegant dessert that is sweet and aromatic, reminiscent of late fall.
My favorite part of poaching pears is watching the pears take in the beautiful burgundy color of the red wine. In my recipe, I add pistachios to give it some crunch and a savory, nutty finish.
Poaching pears involve simmering it in spices, sugar, and red wine. It results in tender pear soaked in flavored syrup. It is delicious with a simple dessert such as ice cream, whipped cream, or even by itself with a glass of cold milk. Bring this dish to your next dinner party and wow your dinner guests with this lovely dessert.
Contents
What type of pear is best for poaching?
Choose pears when they are barely ripe, in order to allow the starch to turn into sugar. Overripe pears tend to be too soft.
Choose a firm pear of a variety that holds its shape well during cooking and baking, such as Bosc pears and Anjou pears. Chef David Lebovitz talks more about how he chooses his pears.
Bartlett pears, Asian pears, and any sweet pear are other options if you have those on hand.
Soft or Crisp?
Leave pears in longer if you prefer your pears to be soft.
Take out pears a little earlier if you prefer them with a little crisp. I like that this provides a crunchier contrast to the creamy ice cream.
Best wine for poaching?
Any cheap red wine works. I prefer ones that have a fruity or vanilla undertone since it makes the dish inherit these properties. I like a bright red wine, makes it really nice.
What to have it with?
- Roasted nuts such as walnuts, pecans, and almonds. The crunch adds a dimension to the dish.
- Yogurt and granola, great breakfast option.
- Oatmeal, also another satisfying breakfast option.
- Ice cream. Use a light flavored ice cream to bring out the fruit and syrup flavors
- Whipped cream, even lighter than ice cream.
- Cheese course, or as part of a charcuterie board. The sweetness of this dish balances out the savory cheeses.
- As a pizza topping. Try it with a sharp cheese topping, such as blue cheese.
Modifications
- White wine instead of red will make a neutral colored poached pear. Use this if you’re in a bind and don’t have white wine.
- Brown sugar instead of white sugar will make it just a little less sweet, and the color more browned.
- Add 5-6 vanilla beans along with the spices
- Add 3 cloves for more spices.
- For the no alcohol version use fruit juice
- An option to make this recipe brighter and sweeter to add the lemon zest, fresh ginger, and a splash of orange juice.
Equipment Needed
What you need
Poached Pear Syrup
- 4 pears, peeled, halved, cored
- 3 star anise
- 1 cinnamon stick
- 3/4 cups sugar
- 1/4 teaspoon vanilla extract
- 1/2 bottle Cabernet Sauvignon red wine (choose one with fruity notes like raspberry).
- 1 medium naval orange, juice. Save 1/4 quarter of naval orange peel, or use 1 tablespoon of orange zest
- 1 medium lemon, juice only. Option to add 1 teaspoon of lemon zest.
Toppings
- 4-8 scoops Vanilla ice cream
- 2 tablespoons chopped pistachios
- 2 tablespoons grated 70% dark chocolate
- 1/2 teaspoon pistachio oil, or to taste
- 1/4 teaspoon sea salt, or to taste
Directions
- Wash pears, orange, lemon.
- Cut pears into halves longways and remove core.
- Place pears in medium saucepan.
- Put all ingredients in (star anise, cinnamon, sugar, vanilla extract, wine, naval orange, orange peel, lemon juice).
- Bring to boil, let boil for 2-3 min. Once the sugar dissolves, reduce to medium-low heat and let simmer, uncovered. Turn pears occasionally until you can easily pierce them with the tip of a knife (approx. 25 min).
- Remove orange skin and spices. Reduce heat and simmer, about 2/3rds until syrupy (approx. 15 min).
- Pour syrup over pears. Serve alongside with a scoop of vanilla ice cream, topped in this order: pistachio oil, sea salt, chopped pistachios and grated dark chocolate.
FAQs
Where did poached pears originate from?
Poached pears is a classic French dessert. This recipe originated in Lyon and Burgundy. The French invented poached pears, called “Poire à la Beaujolais”, due to not being satisfied with the way pears were ripening. It was also a way to preserve them and not letting the pears go to waste.
Poached Pear Recipe
Ingredients
Poached Pear Syrup
- 4 pears (peeled, halved, cored)
- 3 star anise
- 1 cinnamon stick
- ¾ cup sugar
- ¼ teaspoons vanilla extract
- ½ bottle Cabernet Sauvignon red wine (choose one with fruity notes like raspberry)
- 1 medium naval orange (juice. Save 1/4 quarter of naval orange peel, or use 1 tablestpoon of orange zest)
- 1 medium lemon (juice only, option add 1 teaspoon of lemon zest)
Toppings
- 4-8 scoops vanilla ice cream
- 2 tablespoons chopped pistachios
- 2 tablespoons grated 70% dark chocolate
- ½ teaspoons pistachio oil (or to taste)
- ¼ teaspoons sea salt (or to taste)
Instructions
- Wash pears, orange, lemon.
- Cut pears into halves longways and remove core.
- Place pears in medium saucepan.
- Put all ingredients in (star anise, cinnamon, sugar, vanilla extract, wine, naval orange, orange peel, lemon juice).
- Bring to boil, let boil for 2-3 min. Once the sugar dissolves, reduce to medium-low heat and let simmer, uncovered, turning pears occasionally until you can easily pierce them with the tip of a knife (approx. 25 min).
- Remove orange skin and spices. Reduce heat and simmer, about 2/3rds until syrupy (approx. 15 min).
- Pour syrup over pears. Serve alongside with a scoop of vanilla ice cream, topped in this order: pistachio oil, sea salt, chopped pistachios and grated dark chocolate.
