Name: Red Wine Poached Pears Recipe
Prep time: PT-491875H43M45S
Cook time: 30 min
Total time: 40 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’re craving a dessert that’s both simple and impressive, this Red Wine Poached Pears Recipe might just be your new favorite. Imagine tender pears gently simmered in a fragrant bath of red wine, honey, and warming spices — it’s like a little taste of cozy elegance on your plate!

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 can’t get enough of how effortlessly this dessert comes together yet manages to wow every time. Whether it’s a weekend treat or a holiday centerpiece, these poached pears hit the right notes of cozy and sophisticated.

Elegant flavors: The combination of red wine, orange, honey, and spices creates a nuanced, warming taste.
Healthy-ish indulgence: Naturally sweet pears get a flavor boost without overwhelming added sugar.
Make-ahead magic: The pears taste even better after sitting overnight in their fragrant poaching liquid.
Versatile serving: Delicious served warm or chilled, perfect for any season or occasion.

Ingredients & Why They Work

Choosing the right ingredients will make your Red Wine Poached Pears truly shine. Here’s what I recommend grabbing from the store and why each one matters.

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 like using navel or cara cara oranges for their natural sweetness and bright flavor, which complements the wine perfectly.
Pears: Small, firm pears like Anjou or Bosc work best because they hold their shape and don’t turn mushy during poaching.
Red wine: A Pinot Noir is my go-to — it has balanced fruitiness and acidity that infuses the pears without overpowering them.
Honey: Adds subtle natural sweetness and depth compared to plain sugar alone.
Raw or granulated sugar: Helps to enrich the poaching liquid’s syrupy texture and draws out more fruit flavor.
Cinnamon stick: Adds cozy warmth that complements the fruit and wine beautifully.
Ground cardamom: Just a pinch brightens the dish with a unique, aromatic spice note.

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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

The beauty of a Red Wine Poached Pears Recipe is in its versatility. Feel free to experiment with the spices or presentation to make it your own. Whether you’re serving it as a cozy winter dessert or a show-stopping finale for dinner parties, these pears can easily be personalized to suit your taste and mood.

Variation: For a warming twist, I sometimes swap out the ground cardamom for a star anise or add a few cloves to the poaching liquid. It adds a rich, aromatic dimension that pairs beautifully with the red wine and citrus.
Dairy-Free Option: Serve your poached pears with coconut whipped cream or almond-based yogurt instead of traditional crème fraîche for a luscious, dairy-free treat.
Seasonal Touch: Swap the oranges for blood oranges in winter or add a splash of cinnamon schnapps or Grand Marnier to the poaching liquid for an adult-only festive feel.

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: Brighten Up with Fresh Orange

Start by zesting and juicing one of your oranges into a medium bowl—this bright, fresh juice is a secret weapon to keep your pears from browning before poaching. Slice the other orange into thin ¼-inch rounds and set them aside; these add both flavor and a stunning visual touch to the poaching liquid.

Step 2: Peel Your Pears with Care

Using a vegetable peeler, gently peel the pears whole—keeping them intact helps them poach evenly and look elegant on the plate. As you peel, place the pears into the orange juice bowl and toss them lightly to coat. This simple step protects the pears’ beautiful color and keeps them looking fresh.

Step 3: Create the Poaching Liquid Magic

In a non-reactive pot—enameled works perfectly—combine the orange slices, red wine, honey, sugar, cinnamon stick, and ground cardamom. This fragrant blend simmers into a rich, flavorful base that transforms your pears into something truly special. Bring this mixture to a rolling boil over medium-high heat, stirring gently to dissolve the sugar and honey fully.

Step 4: Simmer the Pears to Perfection

Reduce the heat to low, carefully place the pears into the pot along with the reserved orange juice from earlier. Cover and let everything gently simmer for about 30 minutes. Don’t forget to turn the pears occasionally with a wooden spoon to ensure they soften evenly while holding their beautiful shape. The pears are done when a skewer inserts easily at the thickest part but they’re still firm enough to hold up on the plate.

Step 5: Finish with a Thick, Luscious Syrup

Once the pears are tender, transfer them back to the bowl to rest. Meanwhile, keep simmering the poaching liquid uncovered until it reduces and thickens to a syrupy consistency, intensifying the flavors and making a perfect drizzle.

Step 6: Cooling and Serving

Place the pears upright in the thickened syrup and let them cool until just the right temperature for your preference—warm or chilled both work beautifully. Before serving, sprinkle a little fresh orange zest for a sparkling pop of color and aroma. For an extra touch of indulgence, serve with whipped cream, mascarpone, or crème fraîche on the side.

Step 7: Optional Overnight Flavor Boost

If you have the time, refrigerate the pears submerged in their poaching liquid overnight. This resting period lets them soak up even more of that magic red wine and spice flavor, making each bite incredibly tender and aromatic—perfect for make-ahead entertaining!

Top Tip

Having tried the Red Wine Poached Pears Recipe a few times myself, I’ve learned a handful of tricks that really elevate the dish and make the process smoother and more enjoyable.

Choose the Right Pears: I recommend using small, firm pears like Anjou or Bosc—their texture holds up beautifully during poaching without becoming mushy or falling apart.
Peeling Patience Pays Off: Peeling the pears carefully and coating them immediately in orange juice stops any premature browning and keeps them looking beautiful when served.
Simmer Gently: Keep the heat low during simmering and turn the pears occasionally. This ensures even cooking and infuses the fruit with the spiced wine syrup evenly.
Don’t Skip the Overnight Chill: Allowing the pears to rest overnight in the poaching liquid deepens their flavor and makes serving a breeze the next day.

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

For a stunning presentation and an extra layer of flavor, sprinkle fresh orange zest over the pears right before serving. A dollop of whipped cream, velvety mascarpone, or tangy crème fraîche on the side adds a creamy contrast that pairs perfectly with the warm spices and red wine. If you want to add an elegant touch, a few toasted nuts or a sprig of fresh mint can also work wonders.

Side Dishes

This dessert stands beautifully on its own but also pairs well with a slice of buttery pound cake or a crisp shortbread cookie. For a more indulgent experience, serve alongside vanilla ice cream or a simple custard. The richness balances the subtle spice and wine notes in the pears for a perfectly harmonious finish.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover pears in their poaching liquid in an airtight container in the refrigerator for up to 3 days. The pears will continue to soak up the flavors, often tasting even better the next day!

Freezing

While freezing isn’t ideal for maintaining the pears’ firm texture, you can freeze the poaching syrup separately in a sealed container for up to a month. Thaw and gently reheat the syrup to drizzle over fresh or refrigerated pears as needed.

Reheating

To serve warm, gently reheat the pears and syrup together over low heat on the stovetop until warmed through. Avoid boiling as it can cause the pears to become too soft. Serve immediately with your favorite garnish.

Frequently Asked Questions:

Can I use any type of red wine for poaching?

Yes, but it's best to choose a fruity, medium-bodied red wine like Pinot Noir. Avoid wines that are too tannic or dry, as they can overpower the pears and affect the syrup’s flavor.

What if I can’t find small pears?

If small pears aren’t available, select medium-sized pears with firm flesh. Adjust the poaching time slightly, keeping an eye on tenderness, to ensure they cook evenly without becoming mushy.

Is it necessary to peel the pears?

Peeling is recommended to allow the poaching flavors to penetrate fully and to ensure a tender, delicate texture. Plus, the beautiful red hue from the wine is more noticeable on peeled pears.

Can I prepare this dessert a day ahead?

Absolutely! In fact, letting the pears chill overnight in the poaching liquid enhances their flavor and makes serving easier. Just keep them refrigerated until ready to serve.

Final Thoughts

Making this Red Wine Poached Pears Recipe is like creating a little bit of French magic in your kitchen. The elegant flavors, the lovely aroma, and the satisfying simplicity come together for a dessert that’s both comforting and sophisticated. I hope these tips and ideas inspire you to enjoy this classic treat with family and friends, whether warm from the stove or perfectly chilled the next day. Bon appétit!