Red Wine Poached Pears

Key Ingredients

• Pears: Choose six large pears that are ripe enough to be flavorful but still firm. Comice pears are lovely here; Bosc, Bartlett, Concorde, or Asian pears can also work. Avoid very soft fruit, which may collapse while poaching.
• Red wine: One bottle forms the poaching liquid and the base of the sauce. Choose a fruity, dry red wine that you would be happy to drink.
• Soft brown sugar: Sweetens the wine and adds a gentle caramel note.
• Cinnamon and cloves: Warm spices give the poached pear red wine mixture its classic fragrance. Perfect for the Christmas season, but delicious all year!
• Lemon and orange zest: Citrus lifts the wine and keeps the finished dessert from tasting heavy.
• Arrowroot: Thickens the strained wine into a clear, glossy sauce without masking its flavor. Cornstarch is the practical alternative.

NOTE: See recipe card for a full list of ingredients and quantities.

Substitutions For Red Wine Poached Pears

• Arrowroot: Replace the 1 tablespoon arrowroot with 1 tablespoon cornstarch. Arrowroot gives the clearest, most neutral-tasting sauce, but either thickener works.
• Pear variety: If Comice pears are unavailable, use firm Bosc, Bartlett, Concorde, or Asian pears. Size and ripeness affect the poaching time, so test for tenderness.
• Citrus zest: If you have only one citrus fruit, use extra lemon or orange zest to taste rather than omitting the fresh citrus note completely.

This is not an alcohol-free dessert. Cooking reduces some alcohol, but it does not reliably remove all of it. For children or anyone avoiding alcohol, choose my Baked Pears in a Cream Sauce instead.

Variations For Wine Poached Pears

• Vanilla: Add half a split vanilla bean to the poaching wine for a softer, rounder aroma.
• Star anise: Add one star anise for a subtle licorice note, especially lovely in a winter dessert.
• Individual presentation: Serve one whole red wine pear per person in a shallow bowl, spooning the glossy sauce around it.

Keep additions restrained so the pear, wine, and citrus remain the leading flavors.

Kitchen Tools & Equipment

• Deep saucepan with a lid: Use one that holds the pears snugly so the wine reaches well up the fruit.
• Slotted spoon: Lifts the tender pears without damaging them.
• Fine-mesh sieve: Removes the spices and citrus zest before the sauce is thickened.

A saucepan that is too wide leaves the pears sitting in a shallow layer of wine. If necessary, turn the pears gently during cooking so they color and soften evenly.

How To Make Red Wine Poached Pears

1. Make the slurry: Stir 1 tablespoon arrowroot with 2 tablespoons of the red wine until smooth, then set it aside.
2. Flavor the wine: Pour the remaining wine into a deep saucepan. Add the brown sugar, cinnamon stick, cloves, lemon zest, and orange zest. Warm gently, stirring until the sugar dissolves.
3. Prepare the pears: Peel the pears carefully, leaving the stalks attached for an elegant presentation.
4. Poach gently: Lower the pears into the wine, cover, and maintain a gentle simmer for about 20 minutes. Turn them carefully if needed. They are ready when a small knife slides into the thickest part with little resistance, but the fruit still holds its shape.
5. Strain the wine: Transfer the pears to a deep serving dish or individual dishes with a slotted spoon. Strain the poaching wine through a fine-mesh sieve, discarding the spices and zest.
6. Finish the sauce: Return the wine to the saucepan. Stir the reserved arrowroot mixture again, add it to the wine, and cook over low heat while stirring until the sauce lightly thickens.
7. Cool and serve: Pour the sauce over the pears and let them cool. Serve as they are or add a little fresh cream or crème fraîche.

Secrets From Judith's Kitchen For Red Wine Poached Pears

• Start with ripe-but-firm pears. Hard pears can remain bland, while overripe pears may fall apart.
• Keep the liquid at a gentle simmer rather than a vigorous boil to protect the pears' shape.
• Leave the stalks on. They make the finished pears easier to lift and give the dessert its classic presentation.
• Stir the arrowroot slurry immediately before adding it because the starch settles as it stands.
• Let the pears cool in the sauce for deeper color and flavor. This also makes them an excellent make-ahead dessert.

Hint: The exact poaching time depends on pear size, variety, and ripeness. Begin checking at 15 minutes and use tenderness, not the clock alone, as your guide.

What To Serve With Red Wine Poached Pears

These pears poached in red wine are lovely on their own, but a cool, creamy accompaniment softens the spice and balances the fruit:

• A spoonful of crème fraîche or softly whipped cream
• Vanilla ice cream
• Plain Greek yogurt for a lighter contrast
• Try a delicate French biscuit or cookie, as it is called in North America, such as French Butter Biscuits, Palmier Puff Pastry Cookie, or Traditional French Butter Cake Recipe is another lovely pairing.

Best Wine For Red Wine Poached Pears

Use a fruity, dry red wine with soft tannins-Merlot, Pinot Noir, or a fruit-forward Côtes du Rhône are all good choices. The wine reduces and its flavor becomes more concentrated, so avoid anything harsh, heavily oaked, or too tannic. You do not need an expensive bottle, but it should be pleasant enough to drink.

To drink alongside the dessert, choose a small glass of a fruity sweet red, ruby Port, or Banyuls. The pairing wine should be at least as sweet as the dessert.

Red Wine Poached Pears FAQ

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