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; 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 looking for a dessert that feels both sophisticated and surprisingly simple, this Red Wine Poached Pears Recipe is exactly the treat you need. Imagine ripe pears slowly simmering in a fragrant red wine and spice bath, soaking up all those cozy citrus and cinnamon aromas.

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 first made these Red Wine Poached Pears on a chilly evening when I wanted a dessert that felt elegant but didn’t require hours of fuss. They turned out tender, bursting with subtle spice, and downright addictive.

Simple yet impressive: This classic French dessert looks like a showstopper but is easy enough to whip up midweek.
Bursting with flavor: The pears soak up the red wine, honey, and warm spices for a rich, aromatic finish.
Flexible serving: Enjoy them warm right after cooking or chill them overnight to deepen the flavors.
Perfect for entertaining: Serve with a drizzle of syrup and a sprinkle of orange zest for a wow factor at any dinner party.

Ingredients & Why They Work

When buying for this recipe, the key is to choose pears that are ripe but still firm so they hold their shape. Also, picking a good quality red wine like a Pinot Noir helps bring out complex, fruity undertones in the poaching liquid.

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 here for their sweet, juicy flavor and beautiful zest.
Pears: Six small, ripe but firm pears work best to absorb the poaching liquid without falling apart—Anjou or Bosc are my go-to varieties.
Red wine: Pinot Noir is wonderful for its fruity but subtle profile that complements the spices perfectly.
Honey: Adds a natural sweetness that balances the wine’s acidity.
Raw or granulated sugar: Helps deepen the sweetness and create a lovely syrup once cooked down.
Cinnamon stick: Provides warm, familiar spice that perfumes the poaching liquid beautifully.
Ground cardamom: A little exotic note that rounds out the spice blend with a subtle floral touch.

📝

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

Red Wine Poached Pears are wonderfully versatile — you can easily tailor this classic French dessert to suit your taste or occasion. Whether you want to dial up the spice, make it more festive, or keep it light and fresh, there’s a perfect variation waiting for you.

Spiced Upgrade: I love adding a star anise or a few cloves alongside the cinnamon stick for an extra warm, aromatic touch. It turns this dish into a cozy winter treat perfect for holiday dinners.
Citrus Twist: Sometimes I swap out one of the oranges for a lemon or a blood orange. The citrus notes brighten up the rich red wine syrup beautifully.
Vegan Sweetness: To keep this recipe vegan, simply replace honey with maple syrup or agave nectar — it still creates that gorgeous glaze and adds natural sweetness.
Serving Suggestions: Serving these pears with a dollop of mascarpone or crème fraîche really elevates the dessert, but if you prefer a lighter option, a scoop of vanilla ice cream is divine too.

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: Prep the Citrus and Pears

Start by zesting and juicing one of your oranges into a medium bowl. This juice is your secret weapon to keep those pears from browning prematurely — such a handy trick! Then, slice the second orange into thin ¼-inch rounds to infuse the poaching liquid with zesty brightness. Using a vegetable peeler, carefully peel each pear whole, which keeps their elegant shape intact. Immediately toss the peeled pears in the orange juice bowl for gentle protection and a little flavor boost.

Step 2: Build Your Flavorful Poaching Liquid

Grab a non-reactive pot that snugly fits all the pears — I find an enameled pot works perfectly to avoid any off flavors from the red wine. Into the pot go the orange slices, 2 cups of your favorite red wine (a fruity Pinot Noir is my go-to), ¼ cup honey, 3 tablespoons sugar, a cinnamon stick, and ¼ teaspoon ground cardamom. This fragrant mix is the heart of your dessert.

Step 3: Simmer Pears to Perfect Tenderness

Bring your poaching liquid to a lively boil over medium-high heat — the aroma will fill your kitchen with hints of cinnamon and citrus. Then lower the heat to a gentle simmer and carefully add the pears along with that lovely orange juice from earlier. Cover and let the pears simmer for about 30 minutes, turning them occasionally with a wooden spoon to ensure even poaching. You’ll know they’re done when a skewer slides into the thickest part without resistance and the pears feel tender but still hold their shape.

Step 4: Thicken Your Syrup and Cool Down

Once the pears are perfectly tender, gently lift them out into a bowl to rest. Then, turn the heat back up slightly to continue simmering the poaching liquid until it reduces into a luscious syrup. This step concentrates the flavors and gives you that glossy finish. Return the pears to the pot, setting them upright in the syrup while they cool to your preferred serving temperature. They’re gorgeous warm or nicely chilled — both ways taste divine.

Step 5: Serve and Enjoy!

To serve, plate each pear with a generous drizzle of that silky syrup. A little fresh orange zest over the top adds a vibrant pop of color and aroma. For an extra-special touch, offer a dollop of mascarpone, crème fraîche, or whipped cream on the side. Don’t forget, these Red Wine Poached Pears actually improve if you let them chill overnight in the syrup — perfect for prepping ahead when entertaining.

Top Tip

These tips will help you get the most out of your Red Wine Poached Pears Recipe, ensuring the pears come out perfectly tender and bursting with flavor every time.

Choose the Right Pears: I always recommend small, firm pears like Anjou or Bosc because they hold their shape beautifully and don’t turn mushy during poaching.
Prevent Browning: >Toss the peeled pears immediately in fresh orange juice to keep them looking vibrant and fresh throughout the process.
Use a Non-Reactive Pot: An enameled pot prevents any metallic taste from developing in the red wine, preserving the purity of the flavors.
Don’t Rush the Simmer: Gently simmering for 30 minutes and occasionally turning the pears ensures even cooking and that perfect tender bite without falling apart.

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 simple, elegant touch, sprinkle fresh orange zest over your poached pears. To add a creamy contrast, dollop whipped cream, mascarpone cheese, or crème fraîche on the side. Toasted nuts, like almonds or walnuts, also add a lovely crunch and complement the warm spices.

Side Dishes

Serve your Red Wine Poached Pears alongside a rich vanilla ice cream or a light sponge cake to soak up the luscious syrup. A simple shortbread cookie or biscotti works wonderfully too for dipping into that fragrant liquid. These pears are versatile enough to shine as either a light dessert or a sumptuous finish to a French-inspired meal.

Make Ahead and Storage

Storing Leftovers

Store leftover poached pears in an airtight container, submerged in their poaching liquid to keep them tender and flavorful. Refrigerate for up to 3 days — the flavors actually deepen, making them even more delicious the next day.

Freezing

You can freeze poached pears by placing them with syrup in a freezer-safe container. They’ll keep for up to 2 months. Thaw overnight in the refrigerator and warm gently before serving.

Reheating

Reheat gently on the stovetop over low heat to warm the pears and syrup without breaking down their texture. Alternatively, microwave in short bursts, covering the dish to retain moisture. Serve warm or chilled, depending on your preference.

Frequently Asked Questions:

Can I use a different type of wine for poaching?

Absolutely! While Pinot Noir works beautifully because of its light, fruity notes, you can experiment with other red wines like Merlot or Cabernet Sauvignon. Just keep in mind that bolder wines might give a stronger flavor to the pears.

What kind of pears are best for poaching?

Small, firm pears such as Anjou or Bosc are ideal. They hold their shape well during the 30-minute simmer without turning mushy, resulting in that perfect tender texture.

Can I prepare Red Wine Poached Pears Recipe in advance?

Yes! In fact, the pears taste even better after chilling overnight in the poaching liquid, as they absorb more of the rich flavors. Just store them covered in the fridge and bring to your desired serving temperature before enjoying.

How do I know when the pears are done poaching?

The pears are ready when you can easily pierce the thickest part with a skewer or knife and it meets little to no resistance, usually after about 30 minutes of gentle simmering.

Final Thoughts

Making Red Wine Poached Pears is like creating a little piece of French elegance in your own kitchen. I hope these pears bring you as much joy as they’ve brought me—whether warmed on a cozy evening or chilled on a sunny afternoon. Remember, the magic really happens when the pears rest in that fragrant red wine syrup, soaking up all the cozy spices and citrus. So take your time, savor every step, and enjoy this beautiful dessert with those you love.