Name: Red Wine Poached Pears Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: French
Ingredients: 2 large oranges, navel or cara cara oranges preferred for sweetness; 6 ripe but firm small pears; 2 cups red wine such as Pinot Noir; ¼ cup honey; 3 tablespoons raw sugar or granulated sugar; 1 cinnamon stick; ¼ teaspoon ground cardamom

If you love a dessert that’s both elegant and effortless, then you’re going to adore this Red Wine Poached Pears Recipe. It’s a classic French treat where pears gently soak up rich red wine, honey, citrus, and warm spices—pure magic in every bite.

The image shows a white pot filled with six whole red poached pears with their brown stems still attached, floating in deep red liquid, likely wine or syrup. Scattered around the pears are several dark orange slices with a slightly charred look. The pot sits on a surface with white marbled texture, and the background shows a blurred bottle and a hint of an orange in the corner. The pears have a smooth, shiny texture, and the liquid looks thick and rich. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Wine Poached Pears Recipe
Top Tip
How to Serve Red Wine Poached Pears Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Wine Poached Pears Recipe

Why You'll Love This Recipe

I’ve made these poached pears more times than I can count, and every time they impress—whether it’s a cozy family dinner or a special occasion. The balance of fruity and spicy flavors wrapped around tender pears is unbeatable.

Simple to Make: Minimal ingredients come together quickly on your stovetop.
Showstopping Presentation: Whole pears poached perfectly for an elegant serving.
Versatile Serving: Delicious warm or chilled, with optional creamy toppings.
Flavorful and Fragrant: Red wine, honey, spices, and oranges create an irresistible syrup.

Ingredients & Why They Work

Choosing the right ingredients really makes this red wine poached pears recipe sing. Look for small, firm pears and sweet, juicy oranges to get that perfect soft-yet-structured texture and bright citrus punch.

Flat lay of two large navel oranges, one whole with bright textured skin and one sliced into thin circular rounds showing juicy flesh, six small firm whole peeled pears with smooth pale yellow skin, a cinnamon stick with rich brown bark, a small white bowl of deep red Pinot Noir wine, a small white bowl of golden honey, a small white bowl of raw light brown sugar crystals, a small white bowl of fine pale green ground cardamom, a simple white ceramic bowl containing fresh bright orange juice with some zest floating on top, all arranged symmetrically with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oranges: I prefer navel or cara cara oranges—they add sweetness and fresh citrus flavor.
Pears: Small, ripe but firm varieties like Anjou or Bosc hold their shape beautifully when poached.
Red Wine: Pinot Noir works wonderfully here, lending fruity depth without overpowering the pears.
Honey: Adds natural sweetness and a floral hint to the poaching liquid.
Raw or Granulated Sugar: Helps balance flavors and caramelizes slightly as the syrup thickens.
Cinnamon Stick: Brings a warm, cozy spice note that pairs perfectly with pear and wine.
Ground Cardamom: A subtle exotic spice that adds complexity to the poaching liquid.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of the Red Wine Poached Pears Recipe is how easily it adapts to your personal taste or the ingredients you have on hand. Feel free to experiment and make this elegant dessert truly your own!

Variation: Try swapping the cinnamon stick for star anise or a few cloves for a subtly different spice profile. I love how star anise adds a hint of licorice that pairs beautifully with pears.
Dietary Twist: For a vegan version, replace honey with pure maple syrup or agave nectar. The pears come out just as luscious and naturally sweet.
Seasonal Flair: Add a few strips of lemon zest along with the orange slices for a fresher citrus note during spring and summer months. It brightens up the richness of the wine syrup.
Serving Ideas: For a festive touch, serve your poached pears with a sprinkle of toasted almonds or pistachios for crunch and a gorgeous presentation.

Step-by-Step: How I Make Red Wine Poached Pears Recipe

Two deep red poached pears with a shiny texture sit on top of two thin orange slices on a white plate with blue floral patterns. Next to the pears are three brown cinnamon sticks leaning to the side, and tiny pieces of green pistachios are scattered around the plate. A silver fork lies on the right edge of the plate. The background shows a white marbled texture and a blurred second plate with more orange slices, nuts, and a white bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Freshen Up with Orange Zest and Juice

Start by zesting one of your large oranges—the bright oils from the zest really set the tone for the fragrance of the dish. Then juice that same orange into a medium bowl. This juice will not only add vibrant citrus flavor but also prevent the pears from browning while you prep them. Slice the other orange into ¼-inch rounds; these will poach alongside the pears, releasing sweetness and aroma into the liquid.

Step 2: Peel Whole Pears Gently and Coat with Orange Juice

Using a vegetable peeler, carefully remove the skin from each pear, keeping them whole—this helps them maintain their shape while poaching. As soon as they’re peeled, add the pears to your bowl of fresh orange juice and toss gently to coat. This step is a little magic trick that keeps the pears looking fresh and inviting throughout the cooking process.

Step 3: Build Your Poaching Liquid with Love

Choose a non-reactive pot that snugly fits all your pears—enameled or stainless steel works best to avoid any metallic taste. Into this pot, add the orange slices, red wine (Pinot Noir is a lovely choice), honey, raw sugar, cinnamon stick, and a pinch of cardamom. This combination of ingredients forms the fragrant bath that slowly transforms the pears into silky, flavorful jewels.

Step 4: Bring It to a Boil and Then Simmer

Place your pot over medium-high heat and bring the poaching liquid to a rolling boil. Stir gently to ensure honey and sugar dissolve completely. Once boiling, turn the heat down to a gentle simmer. Carefully nestle the pears into the liquid along with the reserved orange juice from earlier. Cover the pot and let everything simmer gently for about 30 minutes. Rotate the pears occasionally with a wooden spoon—they’ll slowly soften, and you’ll know they’re done when a skewer slides in without resistance.

Step 5: Let Those Pears Rest and Syrup Thicken

Using a slotted spoon, transfer the tender pears back into the bowl to rest. Don’t walk away just yet—the poaching liquid needs a little more time. Continue simmering the wine and spices for a few minutes to reduce the liquid until it’s thick and syrupy. This concentrated syrup is what makes each bite truly divine.

Step 6: Serve Warm or Chilled, Dressed in Syrup

Arrange the pears upright in the syrup to soak up all those flavors as they cool. You can serve them warm, which feels comforting and cozy, or chill them in the fridge for a refreshing dessert. Drizzle with the glossy syrup, and if you like, add a sprinkle of fresh orange zest or a dollop of whipped cream, mascarpone, or crème fraîche to finish. This dessert feels sophisticated yet approachable every time.

Top Tip

Mastering Red Wine Poached Pears Recipe is all about taking your time and choosing the right ingredients. Here are some tips to make your pears not just good, but unforgettable.

Choose the Right Pears: I’ve found that using small, firm pears like Anjou or Bosc really helps keep a perfect texture. Avoid overly ripe or large pears to prevent mushiness during poaching.
Use a Non-Reactive Pot: Cooking in an enameled or stainless steel pot keeps your flavors pure—no metallic taste sneaking into the syrup!
Simmer Gently: After bringing the liquid to a boil, lowering to a gentle simmer and rotating pears occasionally ensures even cooking and prevents breaking.
Make Ahead Advantage: Don’t rush to serve! These taste even better the next day after resting in the fragrant spiced wine syrup, soaking up all those lush flavors.

How to Serve Red Wine Poached Pears Recipe

A shiny metal pot sits on a white marbled surface, filled with a dark purple liquid that almost looks black. Floating in the liquid are five smooth, light cream and pale pink pear halves, arranged in a circular pattern, with some dark chunks submerged in the liquid around them. The pears have a soft matte texture contrasting the shiny, glossy liquid. The pot handle points toward the top right corner of the image. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your Red Wine Poached Pears, feel free to add a little finishing touch. Fresh orange zest sprinkled on top adds a zesty brightness. For richness, a dollop of whipped cream, mascarpone, or crème fraîche pairs beautifully with the warm spice notes. A few toasted nuts or a sprig of fresh mint can add that little pop of texture and color.

Side Dishes

This elegant dessert shines on its own, but you can complement it with simple vanilla ice cream or a scoop of plain Greek yogurt for a creamy counterpoint. A crunchy biscotti or almond tuile on the side makes for a lovely texture contrast. If you want to keep things light, a small handful of fresh berries adds a bright, fresh note.

Make Ahead and Storage

Storing Leftovers

Store your Red Wine Poached Pears in an airtight container, submerged in the poaching syrup, in the refrigerator. They’ll stay fresh and flavorful for up to 2 days. The syrup helps keep the pears moist and intensifies their red wine and spice flavor as they rest.

Freezing

While these pears can be frozen, it’s best to freeze them without syrup to preserve their texture. Peel and poach the pears as usual, let them cool completely, then freeze in a single layer on a baking sheet before transferring to a sealed container. When ready to enjoy, thaw in the refrigerator overnight and gently warm in some poaching syrup or wine if desired.

Reheating

Gently reheat the poached pears in their syrup over low heat on the stove. Avoid boiling as it can make the pears mushy. Warm them just until heated through, then serve with a drizzle of the reduced syrup and your preferred garnish.

Frequently Asked Questions:

Can I use another type of wine besides Pinot Noir?

Absolutely! While Pinot Noir works beautifully for its lightness and fruity notes, you can experiment with Merlot or Cabernet Sauvignon for a richer flavor, just keep in mind that the taste of the sauce will change accordingly.

How do I know when the pears are done poaching?

They’re ready when you can easily pierce the thickest part of a pear with a skewer or knife without resistance, but the pears should still hold their shape without falling apart.

Can I prepare Red Wine Poached Pears Recipe in advance?

Yes! In fact, these pears develop deeper flavor if you refrigerate them overnight in the poaching liquid. Just bring them to room temperature or lightly warm before serving.

What can I serve with red wine poached pears besides cream?

Try serving with vanilla ice cream, Greek yogurt, crunchy biscotti, or toasted nuts like almonds or walnuts to add texture and complement the wine’s warmth.

Final Thoughts

Red Wine Poached Pears is truly one of those desserts that feels luxurious yet surprisingly simple to make. The magic happens in that fragrant simmer of red wine, honey, and spices, soaking deep into each tender pear. Whether you serve them warm on a cozy evening or chilled as a refreshing treat, they’re sure to impress and satisfy. I hope you enjoy making this classic French dessert as much as I do — it’s a beautiful way to celebrate seasonal fruit and share something special with your loved ones.