Pears poached in syrupy, spicy red wine

There’s something utterly luxurious about poached pears. They transform from a humble fruit into an elegant dessert, soaking up the warmth and depth of the spiced red wine syrup they’re cooked in. This recipe combines aromatic spices, citrus zest, and a touch of rum or brandy to create a perfectly balanced dish that’s as comforting as it is impressive. Whether served warm with cream, chilled with ice cream, or simply on their own, these pears are a delicious and classic dessert. Perfect for dinner parties or cozy evenings in, this recipe is as versatile as it is delicious.

This recipe will be good for 5 – 8 pears and is spicy and delicious, reminiscent of gluhwein and perfect for winter.

Storage Instructions for Pears Poached in Red Wine

1. Refrigeration: Allow the poached pears and their syrup to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 5 days. The flavours will intensify over time, making them even more delicious.
2. Freezing: If you’d like to store the pears for longer, place the cooled pears and syrup in a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
3. Reheating: To serve warm, gently reheat the pears and syrup in a pot over low heat until warmed through. Avoid boiling to preserve their texture.

How to make pears poached in syrupy, spicy red wine

Peel the pears and place in a large pot and then add the following:

•  A cinnamon stick
• A big pinch of cloves
• A grating of nutmeg
• The peel on an orange and a lemon (I use a spud peeler)
• The juice of the orange and the lemon
• A small chunk of ginger, peeled and sliced
• About 60ml of spiced rum or brandy
• About 1/3 of a cup of caster sugar – and possibly more if you want it sweeter

Cover the pears and all the spices with red wine (2/3 to a full bottle of wine)

Cook over a low heat, covered for ½ an hour, turning the pears over from time to time to ensure they are exposed to the wine. 

Remove the pears from the liquid and set aside.

Strain the zest and spices out of the liquid, return to the pot and place this back on high heat to reduce the sauce.  Taste and check, if you would like it sweeter, depending on how much red wine you added, and more syrupy, add a bit more sugar.

When the sauce is reduced and thickened, return the pears and either serve or reheat later.  This recipe can be made in advance.

It’s a spectacular-looking dessert and I served it with my tonka bean ice cream.

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