- 2 firm Pears
- 375 ml Red Wine (I used Chianti)
- 0.5 cup Sugar (I use Pure Cane Sugar)
- 1 Orange
- 1 Lemon
- 1 Cinnamon Stick
- 1 Star Anise
- 3 Cloves
Soft and sweet red wine poached pears makes for a sophisticated and warm dessert.
This recipe was created by the French in the early 19th century and is called Poire à la Beaujolaise.
Though some might consider this to be a 90s dessert, I am bringing it back for this holiday season.
If you are a red wine lover, this is the perfect dessert recipe for you!
I don’t drink a lot of alcohol but when I do it’s most likely a glass of red wine.
Traditionally, Burgundy and Lyon are used for this dessert but my two favorites are Chianti and Pinot Noir.
A slightly fruity yet dry red wine is best for this recipe.
If you prefer white wine, you can use any dry white wine instead as well.
Poaching the pears in wine, not only softens them every so perfectly the wine also infuses the pairs with flavor.
To add even more flavor and warm spices, I am adding orange peel, cinnamon stick, and star anise.
Those additions really make the dish and I don’t recommend skipping them!
Poached pears are great with ice cream, cake or whipped cream. Choose what your heart desires.
Please leave your review for these red wine poached pears in the comment section below.
Make the Poaching Liquid
In a pot combine the wine, sugar, a couple slices of orange peel (without the white part), the juice of 1 orange and the juice of 1 lemon.
Stir and heat on medium heat to melt the sugar.
While the poaching liquid heats up, peel the pears and cut off a bit of the bottoms so the pears can stand on a plate.
Poach The Pears
Once the poaching liquid is hot, carefully add your pears, 1 cinnamon stick, a star anise and 2-3 whole cloves.
Turn the heat to medium high and allow it to simmer (uncovered) for 20-30 minutes or until your pears are fork tender.
Turn the pears halfway through to ensure that the pears are cooked and colored evenly.
Reduce the Poaching Liquid
Once the pears are done, carefully remove them from the liquid and allow to cool.
Also remove the cinnamon stick, cloves, star anise, the orange peel and discard.
Bring the poaching liquid to a boil by turning the heat to high then slightly reduce the heat and allow it to reduce by half for 15-20 minutes.
Once the liquid has been reduced by half, remove from the heat and allow it to cool for 5-10 minutes.