Wednesday, September 23, 2009

Poached Pears in Red Wine

POINTS® Value: 3
Servings: 6
Preparation Time: 10 min
Cooking Time: 18 min
Level of Difficulty: Easy
Fresh pears are nice but sometimes, pears poached in a citrus and vanilla-spiked wine sauce are even nicer.


1 3/4 cup(s) red wine, fruity-variety

1/2 cup(s) water

1/3 cup(s) honey, preferably mild

1 tsp vanilla extract
1/4 tsp peppercorn, use 6 whole peppercorns
4 tsp orange zest, divided, or to taste
6 medium pear(s), peeled, cored and halved*


  • In a large heavy pot, combine wine, water, honey, vanilla, peppercorns and 2 teaspoons zest; bring to a boil. Reduce heat and simmer, covered, until honey is dissolved, about 5 minutes.

  • Place pear halves in syrup; cover pot and poach over a low heat, turning pear halves occasionally. After about 10 minutes, test for doneness with a fork: pears should be just tender. Poach longer, if needed. The timing will vary depending on variety and ripeness of pears.

  • Let pears cool in wine sauce; turn them once or twice while cooling to give them a nice even color. Sprinkle with remaining 2 teaspoons zest before serving. Yields 2 pear halves per serving.


  • *You can use any kind of pears (or even apples) in this recipe.

    For a nice touch, reduce the poaching liquid by half to form a thicker syrup that you can spoon over the pears before serving.

    It’s easy to change the flavor, too, by adding a cinnamon stick and two whole cloves instead of the vanilla and peppercorns.

    The poached pears can be refrigerated, in a covered glass dish, for several days. Sprinkle with the zest just before serving.

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