Ingredients

Scale

This recipe serves 4 and can easily be doubled.

🍐 For the Poached Pears:

4 firm Bosc or Anjou pears, peeled with stems intact
1 bottle (750ml) dry red wine (like Merlot, Cabernet, or Shiraz)
¾ cup granulated sugar or honey
Zest of 1 orange (cut into wide strips)
1 small piece of fresh ginger (1 inch), sliced
1 cinnamon stick
3 whole cloves
2 star anise
½ teaspoon vanilla extract or 1 vanilla bean (split)
Optional: 1 bay leaf or a few black peppercorns for added complexity

🍯 For Serving (Optional):

Whipped mascarpone, crème fraîche, or vanilla ice cream
Chopped pistachios or toasted almonds
Dark chocolate drizzle
Extra orange zest or mint leaves

Instructions

🥄 Step 1: Prep the Pears

Peel the pears, leaving the stems intact for presentation. Use a melon baller or small spoon to remove the core from the bottom if desired.

🍷 Step 2: Prepare the Poaching Liquid

In a deep saucepan or Dutch oven, combine the wine, sugar (or honey), orange zest, ginger, spices, and vanilla. Stir to dissolve the sugar, then bring to a gentle simmer over medium heat.

🍐 Step 3: Add the Pears

Carefully place the pears in the liquid. If needed, add water just to submerge the pears. Cover with a round of parchment or a lid slightly ajar to allow steam to escape.

⏱️ Step 4: Poach Slowly

Simmer gently for 25–35 minutes, turning the pears occasionally to ensure even coloring. Cook until the pears are fork-tender but not mushy.

🥣 Step 5: Cool in the Liquid

Remove the pot from heat. Let the pears cool in the poaching liquid for at least 1 hour, or refrigerate overnight for deeper flavor and color.

🍯 Step 6: Reduce the Syrup

Remove the pears and set aside. Strain the poaching liquid and return it to the stove. Simmer until reduced to a thick, glossy sauce—about 15–20 minutes.