These red wine-poached pears are cooked in a Pinot Noir seasoned with cinnamon, star anise and cloves for a dessert that is syrupy and sweet. Serve with yogurt for an easy, elegant Christmas dessert recipe!
I love simple desserts that highlight natural ingredients like fruit, but that also feel decadent and fancy. I have long wanted to make my own version of poached pears, using a deep red wine for the sauce.
And with this recipe for red wine poached pears made with Pinot Noir, I am glad to say I hit the jackpot! This poached pears in red wine recipe is easy but feels decadent, short on ingredients but feels fancy, and gluten-free and vegan while feeling like the biggest treat you can imagine. Serve them with neutral Greek yogurt or vegan ice cream for a nice tangy counterpart to the sweet sauce.
Bosc pairs are peeled and cooked in a sauce made from Pinot Noir wine, seasoned with sugar and whole spices like star anise, cinnamon, and cloves. Once the pears absorb the red wine and become soft enough to pierce but still keep their shape, they are removed and set aside. The wine syrup itself continues cooking until it becomes as thick and fragrant as mulled wine.
Serve this take on a classic French dessert for Christmas, and watch the compliments come streaming in!
Ingredients
To make these gluten free poached pears with red wine, you'll need the following items:
- Pears: I find that Anjou or Bosc pears are best for this dessert recipe, chosen for their firmness to hold their shape while cooking. Choose underripe or ripe pears for best results, but beware of overripe pears as they'll get mushy. Bartlett pears are also good!
- Wine: I opted for a 750 ml bottle of Pinot Noir to poach the pears in, creating a decadent syrup. You can choose another dry red wine like a Merlot or Shiraz, but I feel like Pinot Noir perfectly lends itself to dessert sauces. Even a non-alcoholic wine will do if you're avoiding alcohol!
- Sugar: regular granulated sugar to sweeten the wine sauce.
- Spices: The aromatic trio of 3 star anise, 1 cinnamon stick, and 4 whole cloves to infuse warmth and spice into the pears.
- Yogurt: A side of plain yogurt to complement the poached pears.
- Fresh cranberries (optional): Used for topping the dessert, add a tangy touch!
See recipe card for exact quantities.
Step by Step Directions
To start, take 6 firm Bosc pears and peel them neatly, making sure to keep the stems on for a nice presentation.
Next, grab a large saucepan and stir together a Pinot Noir, sugar, star anise, cinnamon stick, and whole cloves. This aromatic mix is going to infuse the pears with a wonderful flavor and create a red wine syrup you'll want to drink from a cup!
Gently place the peeled pears into the saucepan, ensuring they're covered by the wine. Set the heat to medium, bring to a boil and let the pears simmer. After about 20-25 minutes of cooking, test them with a fork—they should be tender and easy to pierce.
Once the pears are done, carefully remove the pears out of the pan, setting them aside for a moment. The remaining red wine sauce needs more time to become beautifully syrupy, so let it bubble away for another 30-40 minutes—it will reduce by half.
To serve, plate a pear, drizzle that lush, thick wine sauce over it, and add a spoonful of plain yogurt or a scoop of ice cream for a creamy complement. And there we go! My red wine poached pears recipe is ready to enjoy.
Storage
When I make this easy dessert ahead of time, it's even easier to serve the pears looking like they came out of a magazine!
- Immediately after poaching: I let the pears cool to room temperature before storing. Serve the poached pears cold for the sharpest taste.
- Refrigeration: Gently place the pears in an airtight container. Pour some of the poaching liquid over them to keep them moist and flavorful, and keep the rest of the sauce separate. They will stay fresh in the fridge for about 3-5 days.
- Freezing is not recommended, as it can alter the texture of the pears.
For leftover poaching liquid:
- Cool it down, then store it in the fridge in a sealed jar.
- Reuse it within a week, either as a syrup over desserts or ice cream, or to poach more pears.
If you're not a fan of cold desserts, bring them to room temperature for about 30 minutes you serve red wine poached pears; this helps enhance their flavors.
Variations
These easy poached pears in red wine can be adapted in countless ways to suit individual tastes. Here are some of my favorite twists on the classic recipe:
- Spices: I often experiment with different spice combinations. While cinnamon and vanilla are traditional, I sometimes add cardamom or star anise for a unique flavor profile. Mixing spices can elevate the dish to a new level.
- Wine Choices: Though red wine is common, white wine also offers a delicate taste. Poached pears in white wine sauce taste more delicate and fruity, and pair well with a touch of orange zest. I like to use a full-bodied wine like Merlot or a sweet dessert wine like Moscato, depending on the desired sweetness.
- Alternative Liquids: For a non-alcoholic version, I swap wine with pomegranate juice or even tea. Earl Grey or chai tea infusions add a comforting warmth to the pears.
- Sweeteners: Instead of white sugar, honey or maple syrup can be delightful substitutions. I adjust the amount to achieve the perfect balance of sweetness.
Top Tips
Pick green plantains - Green plantains are actually under ripe plantains, so it may be tempting to reach for yellow plantains when shopping. But the green plantains have more starch and are more savory, making them perfect for air fryer tostones.
Thick slices - take care not to slice the tostones too thinly, or they will fall apart when you smash them.
More Christmas Recipes
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Wine Poached Pears with Yogurt
Ingredients
- 6 firm Bosc pears
- 1 bottle 750 ml Pinot Noir
- ¾ cup granulated sugar
- 3 star anise
- 1 cinnamon stick
- 4 whole cloves
- Plain yogurt for serving
- Fresh cranberries sliced thinly, for serving
Instructions
- Peel the pears, leaving the stems intact.
- In a large saucepan, combine the Pinot Noir, sugar, star anise, cinnamon stick, and cloves.
- Place the pears in the saucepan with the wine mixture.
- Set the saucepan on the stove over medium heat and bring to a boil
- Cook the pears for 20-25 minutes, or until they can be easily pierced with a fork.
- Carefully transfer the pears from the liquid and set them aside.
- Continue to simmer the wine sauce in the saucepan until it has thickened and reduced by half, which may take approximately 30-40 minutes.
- To serve, place a poached pear on a plate. Take the reduced wine sauce and pour over the pears, and add a dollop of yogurt on the side. Top with a few slices of fresh cranberries.
Tell Me What You Think!