1u 40 min.
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Poached pears

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Also known as poire à la Beaujolaise, this is a staple recipe for the most delicious poached pears. Perfect as a side dish during the holidays or as a scrumptious fall or winter dessert with a scoop of ice cream!

Making easy poached pears

I like to use whole pears, Anjou or Bosc, and of course red wine, because that is the real classic basic recipe for poached pears. You add some spices, for example a cinnamon stick, and the rest is very simple. All you need is a little time.

poached pears with red wine

Poached pear recipe

Poached pears are exactly what you think they’d might be, the classic recipe is made with red wine, but port or blackcurrant juice could work just as well. If you use blackcurrant juice, you have a non-alcoholic recipe. This still gives them their distinctive red colour. You can also use white wine or water and/or add some more warm spices such as vanilla bean, star anise and orange peel, the possibilities are endless!

Pealed pers before poaching

Classic French dessert

These poached pears can be eaten as a side dish, as a dessert, as a Christmas dessert during the festive season, or simply on a weekday evening. I always make lots of them because they keep well in the fridge and you can enjoy them for several days.

This recipe is based on an old French recipe for poaching pears dating back to the 19th century. Delicious pears poached in Beaujolais red wine. Very tasteful and chique and extremely easy to make! Looking for more amazing French recipes? Take a look at my quiche Lorraine or this fig tart with frangipane.

red wine poached pears
poached pears 1

Poached pears

Also known as poire à la Beaujolaise, this is a staple recipe for the most delicious poached pears. Perfect as a side dish or scrumptious dessert!
No votes yet
Preperation10 minutes
Cook time1 hour 30 minutes
Total time1 hour 40 minutes

Ingredients

12 pieces
  • 1500 grams Anjou or Bosc pears (approx. 12 pears)
  • 500 ml red wine
  • 250 ml water
  • 75 grams sugar
  • 3 sticks cinnamon
  • optional: additional spices such as star anise, orange zest, vanilla bean, cloves or bay leaf

Equipment

  • Vegetable peeler
  • Saucepan

INSTRUCTIONS (how to make this recipe):

  • Peel the pears, leaving the stalk on.
  • Place the pears in a saucepan and add the wine, water, sugar, cinnamon sticks and any extra spices to taste.
  • Bring to boil, then reduce the heat when it starts to boil.
  • Leave to simmer for about 1.5-2 hours until the pears are soft (you can tell by piercing them with a fork).
  • When the pears are ready, remove them from the pan. Remove the cinnamon sticks and leave the liquid to simmer for a while over a medium heat. You can also thicken it with a cornstarch slurry (1 tablespoon water + 1 tablespoon cornstarch).
  • Pour the liquid back into the pears and serve. Enjoy!
Good to know:
It is best to keep poached pears in the fridge. Use a pan with a lid or a sealable container. They will keep for a few days.
Nutrition information per portion
Calories: 133kcal | Carbohydrates: 27g | Proteins: 1g | Fats: 0.2g | Saturated fats: 0.03g

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poached pears

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