Poached Pears in Sweet Wine
Poached pears in sweet wine is a delicious and sophisticated dessert that’s easy to prepare. The pears are gently simmered in a mixture of sweet wine, pear nectar, and warm spices like cinnamon and vanilla, giving them a rich, aromatic flavor. This dessert is elegant enough for dinner parties or special occasions but simple enough to enjoy on any evening. Whether you pair it with fresh berries, kiwi, or other seasonal fruits, poached pears in sweet wine always make a show-stopping dish.
Servings: 2
Calories: 145kcal
Ingredients
- 2 firm but ripe pears, peeled but stems left intact
- 0.5 cup sweet white or red wine, your choice
- 0.5 cup pear nectar
- 0.25 teaspoon cinnamon powder
- 0.25 vanilla bean, split lengthwise
- 1 teaspoon cornstarch
- 0.25 medium chopped peeled kiwi
- 0.25 cup quartered hulled strawberries
- Fresh mint sprigs
Instructions
Ingredients Overview:
- Start by preparing the ingredients for the recipe. The pears should be firm but ripe, and you'll need sweet wine (either red or white, depending on preference), pear nectar, and spices like cinnamon and vanilla to infuse the pears with rich flavors.
Poaching the Pears:
- Peel the pears, leaving the stems intact. Use a melon baller to core the bottom of each pear. Combine sweet wine, pear nectar, and cinnamon in a pot, adding vanilla bean seeds for extra flavor. Bring the liquid to a simmer and add the pears. Make sure the pears are partially submerged. Cook on medium-low heat for about 20-30 minutes, turning the pears halfway through.
Preparing the Sauce:
- Once the pears are cooked, transfer them and the cooking liquid to a large bowl to cool completely. For the sauce, mix a small amount of the liquid with cornstarch and bring it back to a boil. Allow the sauce to thicken until it is reduced by half, then cool to room temperature.
Serving the Dessert:
- Place a spoonful of sauce in a shallow bowl and arrange the poached pears on top. Garnish with fresh kiwi, cantaloupe, and strawberries around the pears. Add a mint sprig for a fresh finish before serving.
Notes
Chef tips!
- Leave firm, unripe pears at room temperature so that they can ripen.
- Check the neck for ripeness daily by applying gentle pressure to the neck, or stem end, of the pear with your thumb. If it yields to pressure, then it's ripe and ready to eat!
- Once the pear is ripe, it can be refrigerated to slow the ripening process and saved for use up to five days later.