Pears poached in red wine

Pears poached in red wine

10 mins
Cooking time
45 mins
Ian Hofstetter

To make sure that the pears are tender, try gently inserting a skewer – it will be easily removed if the fruit is ready. Use the same technique for testing other poached fruit such as peaches, nectarines, plums etc.


Quantity Ingredient
2 cups water
2 cups sugar
1 cup red wine
2 strips orange peel
1 cinnamon stick
1 vanilla pod, split and scraped
4 pears, peeled and cored, but left whole
fruche, to serve (optional)
or low-fat custard, to serve (optional)


  1. Combine the water, sugar, wine, orange peel, cinnamon, vanilla pod and seeds in a large saucepan. Stir over a low heat for 2–3 minutes until the sugar dissolves. Increase the heat until the syrup comes to a boil – do not stir.
  2. Add the pears to the saucepan and return to the boil. Lower the heat and simmer for 15–20 minutes, until the pears are just tender.
  3. Remove the pears from the syrup with a slotted spoon and set aside. Remove the aromatics from the syrup and bring it back to the boil. Simmer for 15–20 minutes until reduced by half. Serve the pears drizzled with the syrup and top with custard or Frûche.

Super ingredient: Pears

  • Pears have one of the highest fibre contents of all the fruits, supply lots of potassium and magnesium, have few kilojoules and no fat. If you have any type of food intolerance, you will find them indispensable, as they are the least allergenic of all the fruits. They also make an ideal first food for babies. No wonder they are one of the world’s most loved fruits. As is usually the case with fruit, fresh is best. If buying canned pears, look for the ones in natural juice, rather than syrup.
fat. low-fat. low
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