Red Wine Poached Pears are a stunning dessert that combines elegance with simplicity, perfect for any occasion. The tender, juicy pears soak up a rich, spiced red wine syrup, creating a luxurious balance of sweet and tangy flavors. With just 15 minutes of prep and 40 minutes of gentle cooking, this dish transforms humble ingredients into a show-stopping treat. The velvety texture of the pears pairs beautifully with the deep, aromatic syrup, making every bite a delightful experience.
This recipe is as much a feast for the eyes as it is for the palate, with the pears taking on a gorgeous ruby hue. The warm spices and wine infuse the fruit with a comforting, autumnal aroma that fills your kitchen. Serve them warm or chilled, and you’ll have a dessert that’s both sophisticated and effortlessly approachable. Whether for a dinner party or a cozy night in, these poached pears are sure to impress.
What You’ll Need
- 3 cups (24 fl oz / 675 ml) red wine
- 1/2 cup (3 oz / 85 g) coconut sugar, date sugar, or Lakanto Brown Sugar
- 1 orange, juiced
- 2 chai tea bags
- 2 tablespoons Lakanto Maple Syrup, maple syrup, or honey
- 5 firm pears (e.g., Bosc or Anjou)
- Coconut yogurt, mascarpone, or vanilla ice cream for serving
- Orange zest, for garnish
How to Make Red Wine Poached Pears
- In a large pot over medium heat, combine the red wine, coconut sugar, orange juice, tea bags, and Lakanto Maple Syrup. Let it simmer for about 10 minutes while you prepare the pears.
- Peel the pears, leaving the stems intact. Slice a small piece off the bottom of each pear to create a flat surface for serving.
- Place the pears in the simmering poaching liquid. Cover the pot and let them poach for 30-40 minutes, turning them once halfway through to ensure even coloring.
- Once the pears are tender and a deep red color, gently remove them from the liquid and set aside.
- Cover the pot and reduce the remaining liquid by about half, until it becomes a thick syrup that coats the back of a spoon. This should take 10-15 minutes.
- Serve the pears whole or sliced in half, paired with coconut yogurt, mascarpone, or vanilla ice cream. Drizzle with the red wine syrup and garnish with orange zest.
- Store any leftovers in the reduced poaching liquid in the fridge for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While the red wine syrup is a star on its own, consider adding a dollop of coconut yogurt for a tangy twist or a scoop of vanilla ice cream for a classic indulgence. For a richer option, mascarpone adds a creamy, luxurious touch. Don’t forget to sprinkle orange zest for a fresh, citrusy finish!
Make It Your Own: Recipe Variations
Swap out the chai tea bags for cinnamon sticks or star anise for a warm, spiced flavor. If you prefer a non-alcoholic version, replace the red wine with pomegranate juice or cranberry juice. For a sweeter twist, drizzle dark chocolate sauce over the pears before serving.
Time-Saving Tips for Busy Cooks
Peel and prep the pears while the poaching liquid simmers to save time. If you’re short on time, reduce the poaching liquid in a separate saucepan while the pears cook. For an even quicker option, use pre-peeled pears or canned pears (just adjust the poaching time).
Storage and Reheating Made Easy
Store leftover pears in the reduced poaching liquid in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pears in the liquid on the stovetop over low heat. For a chilled dessert, serve them straight from the fridge—they’re just as delicious cold!
Essential Equipment for Perfect Pears
Use a large, heavy-bottomed pot to ensure even heat distribution while poaching. A slotted spoon will help you gently remove the pears without breaking them. For reducing the syrup, a wide saucepan works best to speed up the process. Don’t forget a vegetable peeler for smooth, even pear skins!
Red Wine Poached Pears
Ingredients
- 3 cups red wine
- 1/2 cup coconut sugar, date sugar or lakanto Brown Sugar
- orange, juiced
- 2 chai tea bags
- 2 tablespoons Lakanto Maple Syrup, maple syrup or honey
- 5 firm pears
- coconut yogurt, mascarpone, or vanilla ice cream for serving
- orange zest, for garnish
Instructions
- In a large pot over medium heat, combine the red wine, coconut sugar, orange juice, tea bags, and Lakanto Syrup. All to simmer for about 10 minutes while you peel the pears.
- Peel the pears, leaving the stems in tact. Slice a tiny bit off the bottom of each pear, this will create a flat surface for the pears to stand up when being served.
- Place the pears in the red wine poaching liquid and allow to poach with the top on for about 30-40 minutes, turning the pears once in between to ensure the whole pear is even in color.
- After about 30 minutes, or when the pears are red and tender, gently remove from the liquid and set aside.
- Cover the pot and reduce the remaining liquid by about half, until you have a thick syrup that coats the back of a spoon. This should take 10-15 minutes.
- Serve the pears sliced in half, or whole, with coconut yogurt, mascarpone, or vanilla ice cream. Drizzle a bit of the red wine syrup over each one then top with orange zest.
- Cover and store leftover pears in the reduced poaching liquid in the fridge for up to 3 days.
