Poached pears! They are wonderfully beautiful to look at and so delicious to eat. There’s just something so calming, charming, and traditional when poached pears are served.
We find that we always have a few extra bottles of wine leftover when we have guests show up at our house. This is a great way to use up the remaining leftover bottles of red wine in the house (if there can be such a thing) and to turn it into a dessert!
They’re also incredibly easy to make and it doesn’t take long at all. The best part of this recipe, is that the pears and syrup can be prepared in advanced and kept for up to 2 days in the fridge before serving up. You won’t even have to stress on the day you want to serve this up!
Spiced Red Wine Poached Pears Recipe
- 750 ml Red Wine we used a 2013 Shiraz Viognier from Taltarni
- 200 g Caster Sugar
- 1 Star Anise
- 2 Cloves
- 2 Cinnamon Sticks
- 1 tsp Vanilla Paste or 1 Vanilla Pod
- 4 Beurré Bosc Pears peeled
- Add all ingredients, except the pears into a medium saucepan, heating gently until all the sugar dissolves
- Add the pears, ensuring that they are fully immersed into the red wine mixture (use a cartouche to cover), and simmer for 30 minutes or until the pears are tender
- Remove the pears and set aside
- Further reduce the wine in the saucepan for another 30 minutes or until it thickens to a syrupy texture
With the mad Melbourne weather, this dessert is a good one to keep up your sleeve as its perfect in the cold or warm weather and you can serve it cold or warm as well. Enjoy!