Best 12 Pears In Red Wine Recipes

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When the weather turns colder, there's nothing quite like a warm, comforting dessert to chase away the chill. One classic fall dessert is pears in red wine, a simple yet elegant dish that features tender pears simmered in a rich, flavorful red wine sauce. The combination of sweet, juicy pears and tart, fruity red wine is a perfect match, and the sauce is also delicious served over ice cream or yogurt. Whether you're looking for a special occasion dessert or a cozy weeknight treat, pears in red wine is sure to please everyone at the table.

Let's cook with our recipes!

RED WINE POACHED PEARS



Red Wine Poached Pears image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

1 bottle dry red wine
1 star anise
1 juniper berry
1/3 cup creme de cassis
Julienned zest from 1 bright-skinned orange (about 1 tablespoon)
2 whole cloves
1/4 cup sugar
6 firm but ripe Bosc pears, stems left on, peeled

Steps:

  • Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook for 5 minutes. Add pears and cover with a parchment round. Reduce to a simmer and cook until pears are tender, 20 to 30 minutes. If necessary, turn pears very gently by rotating the stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
  • Pour reduced syrup over pears and refrigerate, covered, for at least 6 hours, preferably overnight. Serve in shallow bowls or cups.

POIRES AU VIN ROUGE (PEARS IN RED WINE)



Poires Au Vin Rouge (Pears in Red Wine) image

This is a desert that should please any classy crowd with a simple budget. :)

Provided by Shay

Categories     Desserts

Time 5h

Yield 6

Number Of Ingredients 9

3 cups red wine
1 cup white sugar
2 cinnamon sticks
4 whole cloves
1 strip orange zest
1 teaspoon fennel seed
3 whole black peppercorns
2 bay leaves
6 large firm pears

Steps:

  • Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
  • Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
  • Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 71 g, Fat 0.4 g, Fiber 7.7 g, Protein 1.1 g, Sodium 9.2 mg, Sugar 54.5 g

SPICED RED WINE-POACHED PEARS



Spiced Red Wine-Poached Pears image

Provided by Ellie Krieger

Categories     dessert

Time 3h50m

Yield 4 servings

Number Of Ingredients 7

2 cups dry red wine, such as cabernet or merlot
1/4 cup plus 1 tablespoon sugar
1 orange, juiced (about 1/2 cup)
One 1 by 3-inch strip orange zest
1 cinnamon stick
2 cloves
4 firm, ripe pears

Steps:

  • In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

POACHED PEARS IN RED WINE



Poached Pears in Red Wine image

By combining peeled pears with red wine and a bouquet of spices, you can create a beautiful dish that highlights the fruit's natural sweetness.

Provided by Stacy Slinkard

Categories     Brunch     Dessert

Time 45m

Yield 6

Number Of Ingredients 8

1 lemon (juiced and zested), divided
4 to 6 pears (Bosc or Anjou, peeled and cored)
1 1/2 cups red wine (Zinfandel, Shiraz, or Merlot work best)
3/4 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
Garnish: Fresh mint leaves or dark chocolate shavings
For serving: Vanilla ice cream, mascarpone cheese, or crème​ fraiche

Steps:

  • Gather the ingredients.
  • Fill a bowl with cold water and add all but 2 tablespoons of the lemon juice.
  • Peel, halve, and core each pear.
  • Place them in the bowl of lemon water to rest; the lemon juice will help prevent browning.
  • Combine the red wine, sugar, the reserved 2 tablespoons of lemon juice, lemon zest, vanilla extract, and cinnamon in a medium saucepan large enough to hold the pears.
  • Bring to a boil, then turn the heat down to reach a low simmer. Add the pears and simmer for 10 to 12 minutes on one side.
  • Rotate the pears and continue to poach them for an additional 8 to 10 minutes, or until they are tender and are easily poked through with a fork.
  • Remove the pears from the pan and cool them on a cooling rack or old, clean towel.
  • Bring the wine sauce back up to a rolling simmer and cook until the liquid has been reduced by half.
  • To serve, place one pear into a shallow bowl. Pour a stream of sauce over the fruit.
  • Place one scoop of ice cream, mascarpone cheese, or crème fraiche next to the pear (if using). Serve and enjoy.

Nutrition Facts : Calories 324 kcal, Carbohydrate 71 g, Cholesterol 8 mg, Fiber 9 g, Protein 2 g, SaturatedFat 1 g, Sodium 13 mg, Sugar 50 g, Fat 2 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

RED WINE POACHED PEARS WITH CHOCOLATE FILLING



Red Wine Poached Pears with Chocolate Filling image

This red wine-poached pear with chocolate recipe is a perfect dessert option for the holidays, cold winter nights, or as a show-stopper to impress your friends. Just don't let them know how easy it is to make! Serve with a savory cream like mascarpone, crème fraiche, or Devonshire cream. Can be made ahead of time and refrigerated.

Provided by MSTRECKE

Categories     Desserts     Chocolate Dessert Recipes

Time 40m

Yield 6

Number Of Ingredients 8

4 pears, peeled, or more to taste
1 ½ cups red wine
1 cup water
⅔ cup white sugar
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1 star anise pod
1 (11 ounce) jar chocolate sauce (such as Fran's®)

Steps:

  • Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
  • Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan; bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
  • Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.
  • Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 78.7 g, Cholesterol 0.5 mg, Fat 4.8 g, Fiber 6.2 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 182.7 mg, Sugar 54.2 g

POACHED PEARS IN SPICED RED WINE



Poached pears in spiced red wine image

A completely fat-free pud that isn't boring. It's not just Good Food, it's genius

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 50m

Number Of Ingredients 6

1 vanilla pod
1 bottle red wine
225g caster sugar
1 cinnamon stick, halved
fresh thyme sprig, plus sprigs to seve
6 pears, peeled, but kept whole with stalk intact

Steps:

  • Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
  • Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
  • Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

Nutrition Facts : Calories 235 calories, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Sodium 0.3 milligram of sodium

PEARS IN RED WINE



Pears in Red Wine image

I find this very easy recipe yet one that's really classy. I find the sauce tastes better if you make it the day before so that the flavours can mature. I've also used red grape juice instead of wine and it tasted just as good. I've been using this recipe for over 15 years and still love it. I even use the sauce as a pouring sauce for Ice Cream. I often increase the recipe so that I have leftovers just for that. The time that it takes to reduce the liquid is variable dependent on the quantity. I've estimated that it can take up to 20 minutes but it could take less time. They can also be put into a pretty jar and given as a gift.

Provided by C-J from the UK

Categories     Sauces

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 7

8 -10 small pears (Conference Pears preferably, but any would do)
8 ounces sugar
1/2 pint red wine (Burgundy type, although any red wine will work)
1/2 pint water
1/2 teaspoon ground cinnamon
1 teaspoon whole cloves
2 slices lemon rind

Steps:

  • Put sugar, wine, water, cinnamon, cloves and lemon rind in a large saucepan and heat gently until the sugar dissolves.
  • Peel the pears leaving the stalks on.
  • Cut off the core at the base. You are only cutting a small amount (5mm) to help the pears stand upright.
  • Add pears to the saucepan.
  • Cover and simmer gently for 20 - 25 minutes or until the pears are soft and coloured by the wine. (You can weight the pears down by an upside down cereal bowl to help them get coloured).
  • Remove the pears carefully from the saucepan with a slotted spoon and place standing upright in a heatproof bowl or dish (I use a plastic Tupperware dish with a lid so that it can be put in the fridge later).
  • Increase the heat and boil the liquid in the saucepan rapidly until the liquid reduces and it thick and syrupy. This can take between 10 and 20 minutes dependent on the quantity of liquid.
  • Take the saucepan off the heat and allow to cool slightly. (Careful the sugary liquid is very hot).
  • Strain the liquid to remove lemon rind and cloves and pour over the pears. (I hold a sieve over the pears to do this).
  • When the pears and the syrup are quite cold chill in the fridge for several hours or overnight. Spoon the syrup over them from time to time this helps to give them more colour. (Again I weight them down with an upside down cereal bowl).

ROASTED PEARS IN RED WINE AND CINNAMON GLAZE



Roasted Pears in Red Wine and Cinnamon Glaze image

Provided by Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons light-bodied red wine, like Beaujolais
1/2 teaspoon cinnamon
6 medium pears, ripe but firm, peeled, quartered, and seeded
3/4 cup sliced almonds
1/4 cup sugar
1 large egg white

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the honey, sugar, wine, and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Roast until tender, 20 to 30 minutes. When the fruit is cooked, remove it from the pan, and reduce the oven temperature to 350 degrees F.
  • Meanwhile, toss the almonds and sugar together, then add the egg white, and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes, until golden brown and caramelized, about 10 to 12 minutes.
  • Serve the fruit warm or at room temperature, with the almonds sprinkled on top.

PEARS IN RED WINE



Pears in Red Wine image

Provided by Craig Claiborne

Categories     dessert

Time 45m

Yield 6 pear halves

Number Of Ingredients 5

3 pears, about 1/2 pound each
2 cups dry red wine
4 whole cloves
Peel of one lemon, yellow part only
1/2 cup brown sugar

Steps:

  • Preheat the oven to 450 degrees.
  • Peel the pears and cut each crosswise in half. Cut or scoop out the center core.
  • Place the pears, one at a time, cut side down on a flat surface. Using a small paring knife, cut each half into a fan shape, slicing down, left to right, at quarter-inch intervals, almost but not quite up to the stem end. Leave the stem end intact.
  • Arrange the pear halves cut side down on a baking dish in which they will fit in one layer.
  • Combine the wine, cloves, lemon rind and brown sugar in a saucepan, and bring to a boil. Let simmer 5 minutes. Pour this over the pears.
  • Baste the pears and cover closely with aluminum foil. Punch a few holes in the foil to allow steam to escape. Place in the oven and bake 25 minutes.
  • Carefully remove the pears to a dish, taking care not to break the slices. Pour the liquid into a saucepan, and bring to a boil. Reduce over moderately high heat to about 3/4 cup. Pour this over the pears. When ready to serve, flatten the pears slightly and gently to make a fan pattern.

BRAISED PEARS IN RED WINE



Braised Pears in Red Wine image

This is a show-stopper dessert from The Mediterranean Vegan Kitchen. It's easy to make and your guests will feel very special. I used a California Cabernet and these were delicious.

Provided by Linorama

Categories     Dessert

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6

6 large ripe firm bosc pears, peeled,stems intact
1 1/2 cups dry red wine
1/2 cup water
1/2 cup sugar
1/2 large lemon, juice of (about 2 tbsp.)
1 cinnamon stick, 3 to 4 inches long,halved

Steps:

  • Cut a thin level horizontal slice from the bottom of each pear so they can easily stand upright.
  • In a medium stockpot, combine the wine, water, sugar, lemon juice and cinnamon.
  • Bring to a boil over high heat.
  • Remove from heat and carefully stand pears upright in pot.
  • Return pot to burner and bring to brisk simmer over medium-high heat.
  • Reduct the heat to low, cover, and simmer gently until pears are very tender but not falling apart, 1 to 1 1/2 hours, basting with liquid occasionally.
  • With slotted spoon transfer pears to a individual serving plates.
  • Meanwhile, boil the cooking liquid over high heat until syrupy and reduced to about 1/2 cup.
  • Remove and discard cinnamon pieces.
  • Spoon syrup evenly over the pears; let cool to room temperature.
  • Serve at room temperature.
  • Or cover and refrigerate 1- 24 hours and serve chilled.

PEARS POACHED IN RED WINE, CARDAMOM AND ORANGE



Pears Poached in Red Wine, Cardamom and Orange image

A quick and easy recipe for Pears Poached in Red Wine.

Categories     Fruit     Dessert     Poach     Low Sodium     Orange     Pear     Red Wine     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 750-ml bottle dry red wine
2 1/4 cups sugar
2 cups water
1/2 cup orange juice
2 teaspoons grated orange peel
1 teaspoon ground cardamom
1 cinnamon stick
4 firm but ripe pears, peeled, stems left intact
1 pint vanilla ice cream
1 plain or almond biscotti, crumbled
Orange peel strips (optional)

Steps:

  • Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
  • Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.

PEARS IN RED WINE



Pears in Red Wine image

Provided by Moira Hodgson

Categories     easy, dessert

Time 5h15m

Yield 12 servings

Number Of Ingredients 5

12 pears Approximately
1/2 bottle dry red wine
6 tablespoons sugar
Dash cinnamon
1/2 pint heavy cream, lightly whipped

Steps:

  • Peel and core the pears but leave stems intact.
  • Put pears in a heavy casserole large enough to hold them comfortably, stems up. Pour in the wine and enough water to cover the pears. Add the sugar and cinnamon.
  • Simmer, uncovered, for about 5 hours, or until the liquid has reduced to a glaze. If the syrup is too liquid but the pears are cooked, remove them to a serving dish. Boil the liquid down until it is thick enough to coat the spoon. Pour over the pears and allow them to cool at room temperature.
  • Serve the cream separately.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 11 milligrams, Sugar 25 grams

Tips:

  • Choose firm, ripe pears that are not too soft or bruised. This will help them hold their shape during cooking.
  • Use a dry red wine that you enjoy drinking. The wine will add flavor to the pears, so make sure it is something you like.
  • Add spices and herbs to the poaching liquid to enhance the flavor of the pears. Common additions include cinnamon, cloves, star anise, and vanilla.
  • Poach the pears until they are tender but still hold their shape. This usually takes about 15-20 minutes.
  • Serve the pears warm or at room temperature. They can be enjoyed on their own, with a dollop of whipped cream or ice cream, or as a topping for yogurt or oatmeal.

Conclusion:

Poached pears in red wine is a classic French dessert that is easy to make and always impressive. The pears are cooked in a flavorful poaching liquid made with red wine, sugar, and spices. The result is a tender, juicy pear that is infused with the flavors of the wine and spices. This dessert can be served warm or at room temperature, and it is a perfect way to end a special meal.

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