The robust flavor of dry wine and espresso is infused with spices and sweetened with brown sugar to lightly caramelize these irresistible Red Wine Poached Pears. The sauce reduction is infused with the best flavor and can be spooned over ice cream or a soft white cake.

Which pear is best?

Bosc pears are best for poaching. They have a sweet, tart flavor and are firmer. This allows this to hold up well to poaching and baking.

You want your pear to be ripe. If it is under-ripe it’s likely to not poach soft enough. The opposite for an overripe pear. It will become too soft to handle and smushy.

Anjou is another top option for baking and cooking pears.

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What wine should I use?

A dry red wine is best for poaching pears. Pears are naturally sweet and the addition of sugar will also sweeten the poaching liquid. By using red wine you’ll infuse the pear with all the wonderful essences and fragrances of the red wine without being overly sweet.


Serve over a warm sponge cake with lightly whipped cream. Or, slice the pears to make this Pear Crumble tart. This poached pear is a decadent and classy dessert that is sure to impress.

Creamy Pear Crumble Tart!

pear tart

Poached Pear Ingredients

  • Pears – Peel the pears and keep the top for easy handling
  • Red wine – Cabernet or Merlot is best for poaching pears. Or choose your favorite dry wine.
  • Instant espresso – This addition adds a depth of flavor that infuses into the pears.
  • Sugar – Granulated white sugar or brown sugar would also be yummy.
  • Spices and flavors – cinnamon, ginger, and almond extract
  • Orange – Use the juice of a freshly squeezed orange and also a strip of the peel to add to the poaching liquid. Orange pairs well with red wine and adds a pop of fresh citrus flavor.
red wine poached pear sliced in half

How to make red wine poached pears

  1. In a medium pot, bring wine, espresso, sugar and spices, juice, and zest to a light boil for about 5 minutes. Stir often.
  2. Reduce to a simmer and place pears standing up in the pot. Allow to cook for 5 minutes and lay down. Continue to flip pears in sauce every 5 minutes for 30 minutes.
  3. Remove pot from heat and allow to cool. Cover and refrigerate up to 24 hours before serving.
  4. When ready to serve, plate pears and bring sauce to a simmer. Once it begins to thicken and become more of a syrup, remove it from heat. Drizzle sauce over pears with a spoonful of mascarpone or cream and slivered almonds.

More Dessert Recipes

red wine poached pears on white plate

The flavor is exceptional and adding the instant espresso deepens it even more so. The spices are fragrant and compliment the lovely sauce that caramelizes the pears while reducing the red wine sauce. This is an elegant dessert that is simple if given the patience and time to poach the pears just right.

I hope you enjoy this Red Wine Poached Pear recipe. Let me know in the comments if you tried this recipe. Be sure to tag #ladleandgrain on facebook and instagram!

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Red Wine and Espresso Poached Pear

Recipe by DiannaCourse: Recipes
Servings

3

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

300

kcal

The robust flavor of dry red wine and espresso is infused with spices and sweetened with brown sugar to lightly caramelize these irresistible poached pears.

Ingredients

  • 4 bosc pears, peeled*

  • 500 ml red wine (2/3 bottle, or around 2 cups), Cabernet or Merlot

  • 2 tbsp instant espresso

  • 1/3 cup granulated sugar or brown sugar

  • 1 tsp cinnamon, or 2 sticks

  • 1/4 tsp ginger

  • 1 orange, juiced (about 1/2 cup

  • orange peel strip

  • 1 tsp almond extract

Directions

  • In a medium pot, bring wine, espresso, sugar and spices, juice and zest to a light boil for about 5 minutes. Stir often.
  • Reduce to a simmer and place pears standing up in pot. Allow to cook 5 minutes and lay down. Continue to flip pears in sauce every 5 minutes for 30 minutes.
  • Remove pot from heat and allow to cool. Cover and refrigerate up to 24 hours before serving.
  • When ready to serve, plate pears and bring sauce to a simmer. Once it begins to thicken and become more of a syrup, remove from heat. Drizzle sauce over pears with a spoonful of mascarpone or cream and slivered almonds.

Notes

  • *Wait to peel pears until ready to simmer to reduce browning.

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