Poached Pears in Red Wine

by Edward Daniel

Poached Pears in Red Wine -
Prep time
Cook time
Total time
Poached pears in red wine is a simple dish to prefer the night before and makes a tasty dessert. It was 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.
Recipe type: Dessert
Cuisine: Vegan, Vegetarian, Paleo, Paleovegan
Serves: 4
  • 500ml vegan red wine
  • 100g unrefined raw cane sugar
  • 4 cloves (of India)
  • 1 cinnamon stick
  • 1 star anise
  • zest of ½ lime
  • juice of one lime
  • 4 pears
  1. Squeeze the juice of one lemon and place into a large plastic container. Make sure that the container has a lid.
  2. Peel the pears from top to both, 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.
  3. Using a non-stick pan, preferably with a glass lid, add the red wine with the sugar and bring to the boil. This process should ensure that the sugar dissolves into the wine.
  4. Reduce heat and simmer gently. Lay the pears into the pan. Add the clove, cinnamon stick and star anise. Place the glass lid on top.
  5. 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.
  6. Once ready switch off the heat. Gently remove the pears from the heat and place each pear into a dessert bowl. Remove the clove, cinnamon stick and star anise from the pan and evenly distribute the liquid amongst the four dessert bowls.
  7. Chill the pears for about a couple of hours or preferably overnight.




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