Pears In Red Wine

Whole pears simmered gently in red wine until they turn a gorgeous deep ruby and the poaching liquid reduces into a fragrant, cinnamon-scented syrup. This is one of those classic French desserts that looks like it took serious effort but is really just five ingredients and patience.

Burgundy or claret does the heavy lifting. As the pears poach, they absorb the wine’s color and tannins, developing a richness that goes way beyond raw fruit. The wine itself cooks down with sugar, cinnamon, and lemon zest into a glossy syrup that doubles as the sauce.

Turn the pears once halfway through simmering so they color evenly on all sides. Uneven poaching leaves pale patches that look sloppy on the plate.

These work warm or cold, which makes them ideal for entertaining. Poach them ahead, refrigerate in the syrup, and pull them out when you’re ready. The flavor actually deepens overnight.

Pro Tips

• Use firm pears like Bosc or Anjou. Ripe, soft pears fall apart during the 40-minute simmer. You want them tender but still holding their shape.
• Keep the heat at a gentle simmer, never a boil. Boiling toughens the outside of the pears before the inside cooks through.
• If the syrup seems thin after removing the pears, simmer it uncovered for a few more minutes to reduce and thicken.
• A dollop of crème fraîche or mascarpone alongside is the classic pairing. The tangy cream against the sweet, spiced pear is hard to beat.

Variations

• White wine pears: Use a sweet Riesling or Moscato instead of red wine for a golden, lighter version. Add a vanilla bean in place of cinnamon.
• Spiced poached pears: Add a star anise, a few cloves, and a strip of orange peel to the poaching liquid for a warming, holiday-worthy dessert.