Festive Red Wine Poached Pears

Name: Festive Red Wine Poached Pears
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 firm but ripe pears with the stem intact, peeled, cored and cut in half longwise; 1.5 L bottle merlot or your favorite red wine; 3/4 cup sugar; 1 large orange, juiced (about 1/2 cup); 6 long strips orange peel (1 by 4-inch); 2 tbsp vanilla extract or 1 vanilla bean, cut in half; 4-8 scoops Private Selection™ Double Vanilla Ice Cream; 1 cup, divided in 1/4 Private Selection™ Madagascar Vanilla & Honey Almonds, chopped

Take your holiday desserts to the next level with these Red Wine Poached Pears! Juicy pears are simmered in a spiced wine mixture, creating a cozy, melt-in-your-mouth treat. Serve them with a scoop of ice cream and a sprinkle of nuts for a dessert that’s effortlessly elegant and ready in just 30 minutes.

Jump to Recipe

3 white plates holding purple poaches pears and vanilla ice cream.

Why This Recipe Works

These pears poached in red wine are the perfect way to fill your home with the warm, cozy aromas of the season. The pears are gently simmered in a delicately sweet, citrus-vanilla red wine mixture, giving them a stunning crimson hue and delicate, melt-in-your-mouth texture.

Like my shortbread cookies and blood orange panna cotta, this fruity treat makes the ideal holiday dessert. You don’t need any complicated ingredients, and they come together surprisingly easily. Despite how easy they are to make, red wine poached pears always impress dinner guests!

using a knife to peel and slice pears on a white cutting board.

Ingredients

Pears: I prefer using Bosc or Anjou pears. Both taste mild and sweet, can withstand high heat, and don’t turn to mush as they’re poached. Avoid overly soft pears that bruise easily.
Red Wine: You don’t need an expensive bottle of wine to make this recipe! Use any red wine you love sipping on. I chose an inexpensive Merlot, but a fruit-forward Zinfandel or Shiraz are also great options.
Sugar: Sweetens the poaching liquid and balances the tartness of the wine.
Fresh Citrus: Freshly squeezed orange juice and orange peels add brightness and a hint of tang, cutting through the wine’s richness.
Vanilla: Vanilla infuses the poaching liquid with warm, aromatic notes. Depending on availability, you can use vanilla extract or a vanilla bean.

halved pears in a large pot of red wine.

Instructions

Simmer the Liquid: Pour the wine, sugar, orange peel, juice, and vanilla into a saucepan. Bring it up to a boil, then reduce the heat to simmer.
Prepare the Lid: Cut the pears and the parchment paper circle, making an x in the center to help steam escape. The parchment lid will trap the heat and help the pears poach evenly.
Poach the Pears: Place the pears in the pot with the liquid and cover it with the parchment. Gently turn the pears with a slotted spoon every 5 minutes for an even color.
Serving: You’ll know they’re done when the pears are crimson but still feel slightly firm to the touch. Let them cool for a few minutes, then serve with ice cream and nuts on top.

halved pears in a large pot of red wine covered with a circle of parchment paper.

Substitutions & Variations

Pears: Use apples for a different yet equally delicious spin on this dessert.
Wine: Are you a white wine drinker? Use it instead! The same rules apply for white wine poached pears: use a wine you love to drink (and don’t break the bank).
Sugar: If you don’t want to use white sugar, use brown sugar, honey, or maple syrup.
Flavors: You can customize the poaching liquid with anything you’d use in a mulled wine recipe. Think cloves, star anise, cinnamon sticks, honey, cardamom pods, whole nutmeg, berries, apple cider, pomegranate juice, bourbon, or whiskey.

Storing & Reheating

If you have leftover poached pears or want to prep them ahead of time, follow these tips!

Fridge: Store the poached pears in an airtight container with their syrup for up to 5 days.
Reheating: Gently warm the pears in a saucepan with a bit of extra wine or water to loosen the syrup. Serve as usual with ice cream and your toppings of choice.
Prep Ahead: Leave the peeled and halved pears to soak in the poaching liquid for a few hours or overnight. The deep red color will penetrate all the way through to the center. This process does cause the pears to soften more, so I recommend reducing the cooking time by a few minutes to ensure the pears won’t fall apart.

Expert Tips

Pear Preparation: When peeling the pears, use a sharp vegetable peeler to make long, even strokes, being careful not to bruise them. Leaving the stem intact is optional but gives the poached pears a refined presentation.
Check for Doneness: Pierce the pears with a knife after 15 or 20 minutes (it should easily slide in and out). If it doesn’t, continue cooking them for a few more minutes.
Re-use the Liquid: You can reuse the poaching liquid! Once it’s cool, keep it in an airtight container in the fridge. Whenever you’re craving poached pears for dessert, reheat the liquid on the stove and continue the recipe as normal.

FAQs

Is this recipe kid-friendly?

Although the poaching liquid does simmer for some time, I would avoid serving red wine-poached pears to kids. According to Idaho State University, you would have to simmer the wine for about 3 hours to cook out all the alcohol. Little ones may like these grilled Peaches and ice cream instead!

Can you poach pears without wine or alcohol?

You can poach the pears in cranberry, apple, or grape juice to keep the recipe alcohol-free.

What do you serve with poached pears?

Poached pears are best served with scoops of vanilla ice cream and chopped nuts or shaved chocolate on top. If ice cream isn’t your thing, you can serve the pears with whipped cream, mascarpone, and/or fresh orange slices.

purple poaches pears and vanilla ice cream on a white plate.

If you enjoyed these red wine poached pears, try some more holiday desserts like these:

If you try these Pears Poached in Red Wine, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!