Perfectly Poached Pears


A Scrumptious Delight: Poached Pear Recipe for Culinary Bliss

Next time you desire a dessert that effortlessly combines elegance, flavor, and simplicity, look no further than this exquisite poached pear recipe. Prepare to delight your senses and impress your guests with this timeless culinary masterpiece.

When it comes to elegant and irresistible desserts, few creations captivate the palate quite like poached pears. With their tender texture, delicate sweetness, and subtle complexity, poached pears have are a refined desserts. Prepare to embark on a culinary journey as we unveil a remarkable poached pear recipe that will elevate your dessert repertoire.
This recipe provides a harmonious blend of red wine, aromatic spices, and natural sweetness to create an exquisite symphony of flavors that will leave you craving for more. Whether enjoyed as a stand-alone dessert or as a delightful accompaniment to a cheese platter, these poached pears are a testament to the artistry of simple ingredients transformed into refinedcuisine.


4 ripe Bosc or Bartlett pears, peeled and cored
1 cup red wine (such as Merlot or Cabernet Sauvignon)
1 cup water
1/2 cup granulated sugar
1 cinnamon stick
1 vanilla bean, split lengthwise
4 cloves
Zest of 1 orange
1 teaspoon of rose water if available


In a large saucepan, combine the red wine, water, sugar, cinnamon stick, vanilla bean (scraped seeds and pod), cloves, and orange zest. Stir gently over medium heat until the sugar has dissolved and the mixture begins to simmer.

Carefully add the peeled and cored pears to the simmering liquid, ensuring they are fully submerged. Reduce the heat to low and cover the saucepan with a lid. Allow the pears to poach gently for approximately 25-30 minutes or until they are tender when pierced with a knife.

Once the pears are poached, use a slotted spoon to transfer them to a plate or serving dish. Increase the heat to medium-high and let the poaching liquid simmer for another 10-15 minutes or until it has reduced and thickened into a syrupy consistency.

Remove the saucepan from heat and strain the syrup to remove any solids. Set the syrup aside and blend with 1 teaspoon of rose water if available.

Serve the poached pears warm or chilled, drizzled with the reduced syrup. For an extra touch of decadence, pair them with a dollop of freshly whipped cream or a sprinkle of toasted nuts.