These elegant poached pears are simmered in red wine and warm spices for a beautiful, make-ahead dessert-perfect for holidays or special occasions. Vegan and GF.
Here’s a festive, healthy dessert that is so much fun to make. Red wine-poached pears get a little upgrade with pomegranate seeds and cardamom. This easy, healthy dessert is perfect after a heavy holiday meal and truly is a snap to make. Plus, they can be made ahead!
I can’t tell you how much I love these little guys- they are stunning with their bright red hues! There is a secret ingredient that helps turn the pears into this lovely, deep red. Can you guess what it is? A couple of beet slices… just a little catering trick I used to do, to make the pears really bright red!
Poached Pear Recipe Ingredeints
- Small ripe pears - The star of the dish, becoming tender and infused with flavor as they gently poach; smaller pears work especially well because they cook evenly and make an elegant presentation. Seek small 3-inch pears.
- Red wine - Forms the rich poaching liquid, adding deep color and complex flavor to the pears.
- Orange - Adds bright citrus notes that balance the warmth of the spices and enhance the overall aroma.
- Sugar - Sweetens the poaching liquid and helps create a glossy syrup; brown sugar or maple syrup can be used as alternatives for a deeper, more caramel-like flavor.
- Vanilla - Adds warmth and subtle sweetness that rounds out the flavors.
- Warm spices (cinnamon stick, whole cloves, cardamom, nutmeg) - Infuse the pears with cozy, aromatic flavor, creating a fragrant, holiday-style dessert.
- Fresh beet slices (optional) - Naturally deepen the ruby color of the poaching liquid, making the pears especially vibrant without affecting flavor.
- Pomegranate seeds (for garnish) - Add bright color, juicy bursts of sweetness, and a festive finish.
- Optional cardamom whipped cream (ground cardamom, sugar, vanilla, heavy whipping cream) - A lightly spiced, creamy topping that complements the warm flavors of the poached pears beautifully.
How to Make Poached Pears
Prep the pears. Cut a little slice off the bottom of the pear, so they stand up nice and tall, and peel them, leaving the stems on.
Poaching liquid. In a deep saute pan or pot, combine the wine, citrus, spices and… a couple slices of red beets to boost the color. This is the secret ingredient that will give the pears their deep rich red color. Bring to a boil.
Simmer. Stir well, add the beets, and simmer gently for 20-25 minutes, gently stirring every few minutes to evenly coat them with color, until just tender. Pears are done cooking when they can be easily pierced with the tip of a knife (at the base).
Strain. Transfer them to individual plates (or refrigerate in the poaching liquid for later).
Reduce the sauce. Reduce the poaching liquid by two-thirds until it thickens and becomes syrupy. Adjust sweetness.
Serve. Spoon the reduced sauce over the pears, allowing it to puddle at the bottom, and garnish with the pomegranate seeds.
How to Serve Poached Pears
I like serving this with a dollop of whipped cardamom cream or ice cream on the side (see the recipe below).
Storing Poached pears and Making Ahead
Leftover poached pears will keep up to 3 days in an airtight container in the fridge.
If making ahead, cool in the poaching liquid, then store in the fridge for up to 2 days. Strain, then reduce the liquid to create the sauce.
Enjoy the poached pairs and have fun with this one! xoxo Sylvia
More Favorite Pear recipes
Pomegranate Poached Pears Recipe
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 4-6 1x
- Category: Dessert
- Method: stovetop
- Cuisine: Northwest
Description
These elegant poached pears are simmered in red wine and warm spices for a beautiful, make-ahead dessert-perfect for holidays or special occasions. Vegan and GF.
Ingredients
- 4–6 small ripe pears, peeled, with stem left on. ( Small pears work great here)
- 1/2 bottle of red wine, mild red like pinot, merlot
- 1 orange
- 3/4 cup sugar, brown sugar or maple syrup
- 1 tsp vanilla
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp ground cardamom or 5 crushed cardamom pods
- 1/2 teaspoon nutmeg
- 2 slices fresh red beet (no need to peel, for extra vibrant color- optional)
- Garnish 1/2 cup pomegranate seeds
Cardamom Whipped Cream (optional)
- 1/4–1/2 tsp ground cardamom (to taste)
- 2 tablespoons sugar
- 1/2 tsp vanilla
- 1 cup heavy whipping cream
Instructions
- Peel the pears, and slice a little off the bottom so they stand up nice and flat on the counter.
- In a small pot, combine the wine, zest and juice from an orange, sugar, vanilla, cinnamon, cloves, nutmeg, cardamom and beet slices. Bring to a simmer and stir to allow beet slices to infuse their color.
- Add the peeled pears and bring to a boil. Reduce the heat and simmer uncovered, gently stirring and turning the pears to get uniform coloring. Simmer until they’re easily pierced with the tip of a knife, at their thickest place – about 25 minutes depending on the size of the pears. With a slotted spoon, gently transfer the pears to a plate standing upright. ( You could do this ahead and refrigerate.)
- Strain the liquid and return it to the stove, and reduce. Bring to a gentle simmer and cook until thickened and syrupy over medium-low heat, and reduced by two-thirds, about 15-20 minutes. Taste and adjust the sweetness if you like.
- To make cardamom whipped cream- place all ingredients in a mixer with whisk attachment..and whisk until stiff peaks form, or for a workout, whisk by hand in a mixing bowl. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, whisk for 10 to 15 seconds.
- Serve: Place each pear on a plate, and spoon some redwine sauce over the pears. Garnish with pomegranate seeds and with whipped cream on the side.
Notes
- Play around with using different spices and flavorings, like star anise, pink peppercorns, juniper berry, or ginger. Remember to taste your poaching liquid, for balance, sweetness and flavor. Remember … If the poaching liquid doesn’t taste good, your pears probably won’t either. 🙂
- Pears and sauce can be made ahead and reheated. Store in the fridge covered for about 3 days.
Nutrition
- Serving Size: 1 pear without whipping cream
- Calories: 146
- Sugar: 25.1 g
- Sodium: 44.2 mg
- Fat: 0.7 g
- Saturated Fat: 0.2 g
- Carbohydrates: 35.9 g
- Fiber: 6.3 g
- Protein: 1.7 g
- Cholesterol: 0 mg
HOW
How long can they be stored in refridg before using?
They’ll last about 3 days in the fridge Lea.
yummy
Yum!
I don’t have much experience with fresh beets. Should I peel them first? (And I’m assuming pickled beets from a jar aren’t what you have in mind for this recipe, right?…)
Hi Donna, the beet is strictly for the color it adds to the pears. You just need a slice of fresh beet,and leave the peel on. Pickled beet juice will change the flavor and we don’t want that.
Just served these Poached pears last night for a celebratory dinner and it was delicious and beautiful. The beet slices added such beautiful color.
Great to hear!
The perfect dessert for my dinner party tonight (in which I used 3 more of your recipes, too!) Served the pears with vanilla ice cream. Left the whole house smelling delicious.
Thanks so much Vicky!
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Beautiful photos and a wonderfully healthy recipe. Just wondering if this is something that could be prepared a day in advance? Thanks for sharing.
Absolutely- make them a head and refrigerate- the reduced sauce can be served cold too.
Looks too good to eat. This is a great and healthy dessert! Trying this one soon. Great blog and beautiful photographs!
Pears are a favorite of mine. I have fond memories of my mom poaching pears and LOVING THEM. I like the addition of cardamom. Your photos are wonderful.
Thanks Bernadette!
Such a pretty dessert!! That would be quite impressive at any dinner table!
Do you think I could freeze these and still have the texture be okay?
Not so sure Amenda, I think they will be softer and may not hold their shape?
These turned out wonderful- just like the photos! Made them ahead and served chilled.
Gorgeous, as always. And a wonderful use of pomegranates!
Thanks!