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.
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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.

- 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.
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

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

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:
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.
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.
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.
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.
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Red Wine Poached Pears Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
Red Wine Poached Pears are a classic French dessert featuring ripe but firm pears simmered gently in a fragrant mixture of red wine, honey, orange, and warming spices. The pears soften beautifully while absorbing the rich, spiced syrup, creating a luscious, elegant treat perfect for serving warm or chilled.
Ingredients
Fruit
- 2 large oranges, navel or cara cara oranges preferred for sweetness
- 6 ripe but firm small pears
Poaching Liquid
- 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
Instructions
- Prepare Orange Juice and Slices: Zest and juice one orange and pour the juice into a medium bowl. Slice the remaining orange into ¼-inch rounds and set aside.
- Peel and Coat Pears: Using a vegetable peeler, peel the pears completely, keeping them whole. Add the pears to the bowl with the orange juice and toss gently to coat and prevent browning.
- Combine Poaching Ingredients: In a non-reactive pot that fits all the pears snugly, add the orange slices, red wine, honey, sugar, cinnamon stick, and ground cardamom.
- Cook Poaching Liquid: Place the pot over medium-high heat and bring the liquid to a rolling boil, stirring to dissolve the sugar and honey.
- Poach Pears: Lower the heat to a gentle simmer, add the pears and the reserved orange juice, then cover. Simmer gently for 30 minutes, rotating the pears occasionally with a wooden spoon until tender when pierced with a skewer.
- Remove Pears and Thicken Syrup: Transfer the pears back into the bowl while you continue simmering the liquid for a few more minutes until it thickens to a syrupy consistency.
- Cool and Serve: Return pears upright into the syrup and allow them to cool to serving temperature. Serve warm or chilled, drizzled with the syrup and garnished with orange zest or a dollop of whipped cream, mascarpone, or crème fraîche if desired.
Notes
- Wine poached pears taste even better the next day after resting in the poaching liquid to absorb more flavor.
- Use small, firm pears such as Anjou or Bosc for best texture; avoid overly large or overripe pears to prevent mushiness.
- Serve with a drizzle of the thickened syrup and optionally add whipped cream, mascarpone, or crème fraîche for richness.
- The poaching pot should be non-reactive (enameled or stainless steel) to prevent any metallic taste from leaching into the fruit or liquid.
Nutrition
- Serving Size: 1 pear with syrup
- Calories: 160 kcal
- Sugar: 22 g
- Sodium: 5 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 0.5 g
- Cholesterol: 0 mg





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