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Elegant Red Wine Poached Pears with Vanilla Reduction

A single, deep magenta poached pear drizzled with its dark syrup, resting on a white plate.
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Make this sophisticated and simple poached pear dessert using red wine, warm spices, and honey. Serve warm with vanilla ice cream for an elegant finish.

Ingredients

Scale
  • 4 firm Bosc or Anjou pears, peeled, stems intact
  • 1 bottle (750ml) dry red wine (like Merlot or Cabernet Sauvignon)
  • 1 cup water
  • 1 cup granulated sugar
  • 1/2 cup honey
  • 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
  • 2 cinnamon sticks
  • 4 whole star anise
  • Zest of 1 orange

Instructions

  1. Prepare the pears: Peel the pears carefully, leaving the stems on for presentation. Use a melon baller or small spoon to core the pears from the bottom, removing the seeds while keeping the pear whole.
  2. Combine poaching liquid: In a saucepan large enough to hold the pears standing upright, combine the red wine, water, sugar, honey, vanilla bean seeds and pod, cinnamon sticks, star anise, and orange zest.
  3. Simmer the syrup: Bring the liquid to a gentle simmer over medium heat, stirring until the sugar and honey dissolve completely.
  4. Poach the pears: Carefully place the peeled pears into the simmering liquid. The liquid should cover most of the pears. If needed, add a little more water.
  5. Cook until tender: Reduce the heat to low, cover the saucepan partially, and let the pears simmer gently for 25 to 40 minutes. Turn the pears every 10 minutes to ensure even coloring and cooking. The pears are done when a paring knife inserts easily into the thickest part.
  6. Cool and reduce: Carefully remove the pears from the liquid and set them aside. Increase the heat under the saucepan to medium-high and boil the remaining liquid rapidly. Reduce the liquid by about half, until it thickens slightly into a light syrup (about 10-15 minutes). Discard the spices and vanilla pod.
  7. Serve: Serve the warm poached pears drizzled generously with the reduced syrup. For an elegant dessert, serve with a scoop of vanilla bean ice cream or crème anglaise.

Notes

  • For a deeper color, use a darker red wine.
  • If you do not have vanilla bean, use 1 teaspoon of high-quality vanilla extract added during the last 10 minutes of reduction.
  • This is a great make-ahead dessert; the pears store well submerged in the cooled syrup in the refrigerator for up to one week.

Nutrition

Find it online: https://cookingbyfelix.com/poached-pears-recipe-simple-elegant-dessert/