Poached Pears in Spiced Red Wine

I made this for Christmas lunch dessert, it was easy (remember easy is my middle name) but with a stunning result as if you spent a lot of time on it. Well actually what I needed to do was peel the pears and boil them with the rest of ingredients for couple of hours.


– 1 vanilla pod

– 1 bottle red wine (use the cheapest one, it doesn’t really matter)

– 225 gr caster sugar

– 1 cinnamon stick, halved

– 1 thyme spring (I didn’t use it)

– 6 pears, peeled but kept whole with stalk intact


  1. Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
  2. Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
  3. Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy (I didn’t do this I actually like the syrupy part). Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

Source: BBC GoodFood

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