I have made this recipe many times and it always turns out beautifully. I think it is a perfect dessert for winter especially after a hearty meal such as slow cooked lamb shanks however I wanted something a little lighter today so that it would feel more summery.
Recipe Tweak
So I used the same recipe but substituted the red wine for white wine and it was lovely. It was served with a rich chocolate sauce and a slice of decadent chocolate cake. See the chocolate cake recipe I used, Two Nuts Chocolate Torte, here.
Recipe Card
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🍐🍷🍂✨🍨🧁🕯️🌿
Poached and Roasted Pears
Beautifully tender pears poached in red wine with spices, then roasted to intensify their flavour and colour. A simple, elegant dessert.
Tip: These pears taste even better when poached ahead of time and left to chill in their syrup for a couple of days.
Recipe Credit: Annabel Langbeinn
Ingredients
- 2 cups sugar
- 3 cups red wine (or pomegranate juice for a non-alcoholic option)
- 2 cinnamon sticks
- 4 bay leaves
- 1 vanilla pod, split
- 6–8 just-ripe pears, peeled with stems intact
Directions
- Prepare Syrup: In a large pot, combine sugar, wine, cinnamon, bay leaves, and vanilla. Heat gently, stirring until sugar dissolves.
- Poach Pears: Trim the base of each peeled pear so they stand upright. Place in the pot and simmer gently for about 30 minutes, turning occasionally until tender.
- Chill in Syrup: Cool the pears in their syrup, then transfer to a container and refrigerate for 1–3 days, turning now and then for even colouring.
- Reduce Syrup: When ready to serve, boil the syrup until reduced by half (about 20 minutes). Discard bay leaves, cinnamon and vanilla pod.
- Roast Pears: Preheat oven to 220°C fanbake. Arrange pears in a dish, baste generously with syrup and roast for 12–15 minutes. Baste again once out of the oven.
- Serve: Plate the warm pears with extra syrup and a generous spoonful of your chosen cream or ice cream.
Nutrition
Per Serving: Approx. 220 calories; 0.5 g fat; 55 g carbohydrates; 1 g protein; 8 g sugar.Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet
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