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–+ servings

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!
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US customary - Metric
Preparation10 minutes
Cook time1 hour 30 minutes
Total time1 hour 40 minutes
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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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