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Poached Pears in White Wine Recipe

User Rating 3.5 Star Rating (6 Reviews)

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Poached Pears in White Wine Recipe

Poached Pears

©Kevin Marsh

Poached fruit is a mainstay on nearly every French restaurant’s menu. Easy to make and absolutely delicious, this special dessert is healthy and low fat, so anyone can order it. Try this recipe for poached pears in white wine at home and you’ll be adding it to your kitchen repertoire, too. Serve it with a bit of crème patisserie or almond glace for richer treat – the cream perfectly accents the spiced wine syrup and sweetness of the pears.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

  • 2 cups sweet white wine
  • 3 1/2 cups water
  • 1 cinnamon stick
  • 1 vanilla bean (substitute 1/2 teaspoon vanilla extract)
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 4 pears, peeled with stems left intact
  • 2 cups granulated sugar

Preparation:

Stir together the white wine, water, cinnamon stick, vanilla bean, lemon zest, and lemon juice in a large saucepan. Bring the mixture to a simmer over medium-high heat and add the prepared pears. Poach the pears, uncovered, for 7 to 9 minutes, until they turn tender, but not mushy.

Use a large slotted spoon to transfer the pears onto a serving plate. Return the poaching liquid to a simmer, add the sugar, and allow the mixture to reduce by half in volume, about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon. Remove the cinnamon stick and vanilla bean from the syrup.

Arrange the pears on individual serving plates and drizzle with the wine syrup.

This poached pears in white wine recipe makes 4 servings.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Good food takes time, Member JeremyGman

We loved these and will absolutely make them again. Depending on the variety and ripeness of the pears, the cooking time can vary. Since I used Bosc pears that were very firm, it took almost 50 minutes of poaching until a fork could easily be inserted into the bottom of the pears. I cut the sugar to only 1/4 cup and used only 1/2 cup of water - but put in the full amount of wine. It took time again to reduce the sauce (you only need about 2 tablespoons of sauce per pear in the end anyway and the recipe ensures you have extra). The end result was amazing.

39 out of 39 people found this helpful.

See all 6 reviews

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