Poached pears, when done well, are such a treat.
Your fork should glide through the flesh and every bite should have the essence of the spices and poaching liquid playing in the background.
In writing my new cookbook: Easy Dutch Oven Cooking, I simply had to include this elegant dessert recipe for red-wine poached pears. It’s a great example of how convenient dessert can be.
As you can see, the poaching liquid (the red wine) becomes a sticky, sweet sauce for the pear. You can reduce the red wine as much or as little as you like. I recommend simmering until it coats the back of a spoon.
About The Recipe
This recipe is one pot, made in a moderate side Dutch oven. It’s gluten free, dairy free, nut free, vegetarian/vegan and low sugar. I recommend using the star anise pods, which have a nice anise flavor, but you could just as easily use vanilla bean, cardamom pods, or a cinnamon stick.
Best Wine For Poaching Pears
During my culinary school days, we were tested on poaching pears. At that time, I used apple juice as the poaching liquid (SO GOOD!).
Since then, I’ve enjoyed experimenting with different types of red and white wines. I like the way the pear takes on the color and flavor of red wine the most.
Ingredient Tip: For this recipe, choose a wine that is somewhere between dry and sweet, such as Cabernet Sauvignon. Although you could try a sweet wine like port, I recommend leaving the added sugar out because the sweetness intensifies as the sauce reduces.
This is truly an impressive dessert for any occasion and can even be made a day or two in advance. It can be served hot or cold; I often just serve mine at room temperature. I recommend a half a pear per person and a spoonful of the red wine reduction sauce.
For garnish, toasted nuts, blue cheese, or whipped cream are all good options.
More Dutch Oven Eye Candy
- Rise-and-Shine Brandy Berry French Toast Casserole
- Roast Whole Chicken over Radishes
- Irish Soda Bread
- Tomato Braised Pork Ragu
If you’ve tried this or any other recipe on the blog, please share how you got on in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what’s happening on The Frayed Apron.Print
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