Red Wine Poached Pears

Beautiful pears poached in a fruity, medium-bodied red wine with spices, orange flavors and a vanilla pod. The poaching liquid is turned into a rich reduced red wine sauce that envelops the tender pears. Served with a vanilla mascarpone whipped cream, this dessert is the epitome of elegance and class.

Need a classy yet delicious dessert? Poached pears are a classic fall and winter treat that can be served on their own or used in desserts and dinners.

These are beautiful and flavorful enough to serve as the featured dessert, especially since this one includes a mascarpone whipped cream.

The best pears for poaching are those that hold their shape and texture when cooked, remaining firm but tender rather than turning mushy.

Bosc pears are a popular choice as they have a firm texture that holds up well. Anjou pears don’t over-ripen easily, making them another good candidate for poaching!

What red wine to use? The best red wine for poaching pears should complement the natural sweetness of the fruit while adding depth and richness.

I recommend Dry Farm Wines for their natural wine selection, and choosing a fruity, medium-bodied red. Merlot, Pinot Noir, Zinfandel or Cabernet Sauvignon are good options!

We love using a vanilla pod with the seeds scraped out for our poaching liquid, as it adds a wonderful flavor and really helps to balance the robust red wine notes.

You can substitute the vanilla pod beans with one teaspoon of pure vanilla extract if you prefer!

The vanilla mascarpone whipped cream is only 3 ingredients – mascarpone, heavy whipping cream, and vanilla bean paste.

Your stunning dessert will be the star of any table!

Continue to Content

Yield: 6 servings

Red Wine Poached Pears

Print

These beautiful red-wine poached pears are served with a vanilla mascarpone whipped cream for the ultimate classy dessert. It will be a hit at any dessert table!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

For the Pears

• 1 vanilla pod (or 1 teaspoon vanilla extract)
• 3 cups red wine (fruity, medium-bodied like Merlot, Pinot Noir, Zinfandel, or Cabernet Sauvignon)
• 1 cup white granulated sugar
• 1 cinnamon stick
• 2 thick strips orange peel
• 1 orange, juiced
• 6 cloves
• 6 pears (ripe but still firm), Bosc or Anjou are good choices

For the mascarpone whipped cream

• 1 cup mascarpone, at room temperature
• 1 cup heavy whipping cream
• 1 teaspoon vanilla bean paste

Instructions

1. Split the vanilla pod in half and scrape out the seeds.
2. In a large saucepan set over a medium heat add the red wine, sugar, cinnamon stick, orange peel, orange juice, cloves, vanilla pod seeds and vanilla pod.
3. Bring the liquid to a simmer then reduce the heat.
4. Peel the pears leaving the stalk in tact and level off the bottoms with a sharp knife, if necessary.
5. Lower the pears into the poaching liquid.
6. Cook on a very low heat for 20-30 minutes, turning the pears in the liquid occasionally so they are evenly covered on all sides. The pears are ready once they feel tender when tested with a sharp knife.
7. Remove the pears from the poaching liquid and set aside.
8. To make the red wine sauce reduction, strain the poaching liquid to remove the spices, orange peel and vanilla pod then return the strained liquid to the saucepan. Bring to the boil and reduce by about two-thirds. The liquid should be syrupy and thick. This will take 10-15 minutes.
9. Make the mascarpone whipped cream: to a mixing bowl, add the mascarpone. Use a handheld electric whisk to beat until creamy.
10. Add the heavy whipping cream and vanilla bean paste and beat until soft peaks.
11. Place the poached pears on serving plates, drizzle over the red wine sauce and serve with a dollop of mascarpone whipped cream.

Notes

• Storage: Any leftover poached pears can be stored in an airtight container along with the red wine sauce which will help to preserve the texture and flavor of the pears. Store in the refrigerator for up to 5 days. If you want to enjoy the pears warm, you can microwave them for up to 25 seconds - any longer and you might find the stalk of the pears starts to burn. Store any leftover mascarpone whipped cream in an airtight container in the refrigerator where it will keep for 1-2 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Vanilla Bean Paste for Baking and Cooking - Gourmet Madagascar Bourbon Blend made with Real Vanilla Seeds - 4 Ounces
• 
  10 Organic Madagascar Vanilla Beans Whole Grade A Vanilla Pods for Vanilla Extract and Baking

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 714Total Fat: 49gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 147mgSodium: 344mgCarbohydrates: 69gFiber: 7gSugar: 56gProtein: 6g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.