Poached Pears In Red Wine Sauce(Great For Holidays!)
Poached pears in a rich red wine sauce with citrus and cinnamon, topped with whipped cream and Cognac, perfect for elegant holiday desserts or special occasions.
Ingredients
Instructions
- Combine half of the wine, orange juice, sugar, lemon juice, and cinnamon sticks in each of two heavy large saucepans.
- Bring to a boil over medium heat, stirring until the sugar dissolves.
- Remove from heat.
- Peel the pears, leaving stems intact.
- Cut a small slice off the bottom of each pear so that they can stand upright.
- Arrange four pears on their sides in each saucepan.
- Cover and simmer until pears are tender but still hold their shape, turning once, about 15 minutes per side.
- Using a slotted spoon, transfer pears to an upright position in a glass baking dish.
- Bring the cooking liquid in each pan to a boil and reduce until it's about 1/2 cup, approximately 9 minutes.
- Strain the reduced liquid into a small bowl.
- Cover and chill the sauce and pears separately until cold, at least 2 hours or up to 1 day.
- Beat the chilled cream in a large bowl until soft peaks form.
- Add Cognac and sugar, then beat until stiff peaks form.
- Spoon the whipped cream into a pastry bag fitted with a medium star tip.
- Transfer pears to upright positions on plates, spoon red wine sauce over them, and pipe whipped cream around the pears.
Tips & Substitutions
For perfectly poached pears, choose firm Bosc pears that can maintain their shape during cooking. Substitute the dry red wine with a fruity non-alcoholic wine or grape juice for a non-alcoholic version. If you prefer a sweeter sauce, increase the sugar slightly or use honey instead. Make sure to monitor the simmering time to avoid overcooking the pears.
Serving Suggestions
Serve the poached pears chilled, drizzled with the reduced red wine sauce, and topped with a generous swirl of whipped cream. This dish pairs beautifully with Grannies Fruit Cake for a festive dessert spread. For added texture, consider serving with a sprinkle of crushed nuts or a side of ginger cookies for contrast.
Storage & Reheating
Store leftover pears and sauce separately in airtight containers in the refrigerator. They can last for up to 3 days. To reheat, gently warm the pears in a saucepan over low heat, and reheat the sauce until warm. Avoid boiling to maintain the texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Poached Pears In Red Wine Sauce(Great For Holidays!) contains roughly 74 calories, with 1g protein, 13g carbohydrates, and 0g fat. It is an excellent source of vitamin C (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of wine for this recipe?
Yes, you can use a sweeter red wine like Merlot or even a fruit-forward wine like Zinfandel. The flavor profile will change slightly, but it will still yield delicious results. Just adjust the sugar in the recipe to balance the sweetness of the wine.
How do I know when the pears are done cooking?
The pears should be tender when pierced with a knife but still hold their shape. Cooking time can vary based on the size and ripeness of the pears, so monitor them closely. They usually take about 15 minutes per side, but check for doneness after the first side is done.
Can I make this recipe ahead of time?
Absolutely! You can prepare the poached pears and the red wine sauce a day in advance. Chill them separately in the refrigerator until you're ready to serve. This allows the flavors to meld beautifully, enhancing the overall taste of the dish when served.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).