Poached Pears In Red Wine
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
Poached pears in red wine with warm spices, served with crème anglaise. A classic French dessert that is elegant and simple.
Ingredients
- 1 ½ cups dry red wine
- 1 cup sugar
- One 2-inch strip lemon zest (removed with a vegetable peeler)
- 2 tablespoons lemon juice
- 1 cinnamon stick
- 6 whole cloves or 4 cardamom pods, lightly crushed
- 4 whole pears such as Bosc or Anjou
- 1 (Crème Anglaise) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 ½ cups dry red wine
- 1 cup sugar
- One 2-inch strip lemon zest (removed with a vegetable peeler)
- 2 tablespoons lemon juice
- 1 cinnamon stick
- 6 whole cloves or 4 cardamom pods, lightly crushed
- 4 whole pears such as Bosc or Anjou
- 1 (Crème Anglaise)
Let's Cook
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Step 1.
Combine in a saucepan or pot just large enough to hold the pears in one layer lying on their sides: 1 ½ cups dry red wine; 1 cup sugar; One 2-inch strip lemon zest (removed with a vegetable peeler); 2 tablespoons lemon juice; 1 cinnamon stick; 6 whole cloves or 4 cardamom pods, lightly crushed
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Step 2.
Bring to a boil, then reduce the heat to low and simmer, covered, for 5 minutes. Peel and slice ½ inch from the bottom of: 4 whole pears such as Bosc or Anjou
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Step 3.
Add the pears to the pot, keeping the liquid at a low simmer. Poach, uncovered, until tender, 10 to 20 minutes, turning frequently. The pears can be set aside at room temperature in the poaching liquid, covered, for up to 12 hours, or refrigerated for up to 3 days. The longer they sit, the more deeply they will color; turn them periodically to tint them evenly.
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Step 4.
Serve the pears upright on the plate. They are delicious warm, at room temperature, or chilled, with a few spoonfuls of the poaching liquid. If desired, also serve with: (Crème Anglaise)
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Step 5.
For an elegant presentation, remove the pears from the syrup and boil the syrup over high heat until reduced to about ⅔ cup of thick glaze. Strain to remove the spices. Serve the pears on plates, drizzled with the glaze.