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Impress for less with these poached pears, an attractive, strikingly simple, and guilt-free dessert. No flour, no refined sugar, no fat, and embarrassingly easy to make!
The lovely and sweet pears speak for themselves in this dessert, and there’s no need for them to be ripe and fresh because pears are those rare fruits that are as delicious cooked as they are fresh.
The pear flesh is still firm, crimson with wine and fragrant with spices and a bit of cane sugar.
If you haven’t tried them before, you ought to do it soon, you will love them!
Delicious and refreshing, these simply poached pears are a decadent but light dessert, and a welcome respite from the heavier puddings we start stuffing ourselves with at this time of year.
What ingredients you need
- Wine, red or white
- Unrefined cane sugar
- Cloves (optional)
RECIPE TIPS & NOTES
Poached pears are inexpensive because you can use any wine, including the open bottle you have leftover (I usually mix red wine with some water). You can also try the recipe with white wine or apple juice instead of red wine. The pears won’t have the same vivid pastel color, but they will taste delicious anyway.
The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
They can be served hot or cold according to the weather and your mood.
Plus, the longer the pears sit in the flavorful syrup after poaching, the better they’ll taste and look (with that lovely vibrant color!) – making this an ideal option for those who like to plan and prepare ahead.
Turn your back on the heavy desserts loaded with calories, these poached pears are a surprisingly great way to end a meal.
If you make this recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
POACHED PEARS IN WINE
- 4 pears
- 1 1/2 cups red wine
- 1 cup water (or red wine if you prefer)
- 1/2 cup (90-100 gr) unrefined cane sugar
- 1 cinnamon stick
- 4 cloves (optional)
- 1 tsp corn flour (optional)
- In a medium saucepan place wine, water, sugar and spices and bring to a boil.
- Peel 4 medium pears, leaving the stalk intact and lower them into the pan.
- Reduce the heat, and cook them gently, lid on, for about 15-20 minutes or until the pears are tender (not mushy, tender but still firm).
- Then remove the pears with slotted spoon and set aside.
- Bring part of the leftover poaching liquid to a rolling boil and let boil until syrupy. Feel free to thicken all the syrup if you like, but it might be too much liquid for 4 pears.
- When the liquid is still cold, you might add a tsp of cornflour to make a nice sticky glaze. Note: cornflour will form lumps if added directly to hot liquid. To avoid this, blend one part cornflour with two parts cold liquid until smooth, then stir the mixture into the sauce that needs thickening. Keep stirring while the liquid comes to the boil, reduce the heat and keep stirring, and it will gradually thicken.
- Serve cold or warm with the delicious sticky syrup.
- You can make these up to 2 days ahead and chill.