Poached Pears in Red Wine

by Edward Daniel
Caption of Poached Pears in Red Wine. Image by Edward Daniel (c).

Poached pears in red wine is a simple dish to prefer to make the night before and makes a tasty dessert. It reminds me of homely cooking when I was young and somehow having red wine in a dessert made wine palatable; wine was not something I was used to. Not then, anyway.

Caption of Poached Pears in Red Wine. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500ml red wine
  • 150g unrefined raw cane sugar
  • 4 cloves (of India)
  • 1 cinnamon stick
  • 1 star anise
  • 6 pears


  1. Place the wine in a non-stick pan. Add the sugar, cloves, cinnamon and Star Anise and bring to the boil. Dissolve the sugar in red wine. Switch off heat.
  2. Peel the pears from top to bottom, making sure that the stalk remains intact. Slice of the very bottom of the peeled pear – this is to ensure that it does not topple and easily lies flat in the pan, later. Lay the pears in the wine after each peel.
  3. Simmer over a low heat the pears with the lid of the pan partially covering.
  4. Every few minutes, use a plastic spoon to pour the red wine over the tops of the pears. Repeat this exercise, until the pears are well blanched and have turned a lovely burgundy colour. This process should take about 1 hour and 30 mins.
  5. Gently remove the pears from the heat and place each pear into a dessert bowl.
  6. Under a medium heat, simmer the liquid so that it becomes a much thicker syrup.
  7. Remove the clove, cinnamon stick and Star Anise from the pan and evenly distribute the syrup.
  8. Chill the pears for about a couple of hours or preferably overnight.


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