This poached pears recipe is both refined and easy to make. It transforms basic ingredients into a luxurious dessert that’s perfect for dinner parties or quiet nights in. The syrup can be customized with spices, citrus, or even different wines. Plus, it’s naturally gluten-free and can easily be made vegan.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pears (firm, ripe varieties like Bosc or Anjou)
Red or white wine (or fruit juice for a non-alcoholic version)
Sugar
Water
Cinnamon stick
Whole cloves
Star anise (optional)
Orange or lemon zest
Directions
Peel the pears, leaving the stems intact.
In a saucepan, combine wine (or juice), water, sugar, and spices. Bring to a simmer.
Add the pears to the simmering liquid.
Cover and poach gently for 20–30 minutes, turning occasionally, until pears are tender.
Remove the pears and let the syrup continue to simmer and reduce, if desired.
Serve pears warm or chilled, with syrup spooned over the top.
Servings and timing
This recipe serves 4. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Non-Alcoholic: Use cranberry juice, apple juice, or pomegranate juice instead of wine.
Spiced Variation: Add vanilla bean, black peppercorns, or cardamom pods for more depth.
White Wine Version: Swap red wine for white for a lighter look and flavor.
Honey Syrup: Replace sugar with honey for a floral, rich sweetness.
Chocolate Sauce: Serve with a drizzle of dark chocolate for extra indulgence.
Storage/Reheating
Store leftover poached pears in their syrup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat. These can also be served chilled directly from the fridge. Freezing is not recommended as the texture may become mushy.
FAQs
What type of pear is best for poaching?
Bosc, Anjou, or Bartlett pears work well because they hold their shape during cooking.
Can I use juice instead of wine?
Yes, apple, cranberry, or pomegranate juice are great non-alcoholic substitutes.
How do I know when the pears are done?
They should be tender when pierced with a knife but not falling apart.
Can I make poached pears ahead of time?
Absolutely. They can be made a day in advance and stored in the fridge in their syrup.
What can I serve with poached pears?
They’re delicious with whipped cream, mascarpone, ice cream, or even a slice of pound cake.
Can I poach pears without peeling them?
You can, but peeling helps them absorb the flavors better and gives a cleaner presentation.
Is poaching the same as boiling?
No, poaching involves gently simmering, not a full boil, which helps preserve the pear’s texture.
How long should I reduce the syrup?
Simmer until it thickens slightly—this usually takes 10–15 minutes after removing the pears.
Can I reuse the poaching liquid?
Yes, it can be reused the next day or reduced further to use as a sauce.
What if my pears are overripe?
Overripe pears may become too soft during poaching. Use firmer pears for the best results.
Conclusion
Poached pears are an impressive yet easy dessert that brings out the best in this versatile fruit. Whether made with wine or juice, and spiced to your taste, this dish is endlessly adaptable and elegant. Serve it warm or chilled, simple or dressed up—either way, it’s sure to impress.
Poached pears are a delicate and elegant dessert made by gently simmering firm pears in a flavorful liquid such as wine or juice, infused with warm spices and citrus zest. The pears absorb the aromatic syrup while becoming tender and beautifully flavored.
Ingredients
4 firm pears (Bosc, Anjou, or Bartlett), peeled with stems intact
2 cups red or white wine (or fruit juice for non-alcoholic version)
1 cup water
3/4 cup sugar
1 cinnamon stick
3–4 whole cloves
1 star anise (optional)
Zest of 1 orange or lemon
Instructions
Peel the pears, leaving the stems intact. Set aside.
In a large saucepan, combine wine (or juice), water, sugar, cinnamon stick, cloves, star anise (if using), and citrus zest. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Add the peeled pears to the simmering liquid. Reduce heat to low, cover, and poach gently for 20–30 minutes, turning occasionally, until the pears are tender but still hold their shape.
Carefully remove the pears and set aside.
Optional: Increase heat and simmer the poaching liquid for an additional 10–15 minutes until slightly thickened into a syrup.
Serve the pears warm or chilled, drizzled with the reduced syrup. Garnish as desired.
Notes
Use cranberry, apple, or pomegranate juice for a non-alcoholic version.Enhance flavor with spices like vanilla bean, black peppercorns, or cardamom.Swap sugar with honey for a more floral, rich sweetness.Serve with whipped cream, ice cream, mascarpone, or chocolate drizzle for extra indulgence.Make ahead and refrigerate in syrup for up to 3 days.
