Name: Red Wine Poached Pears Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: French
Ingredients: 2 large oranges, navel or cara cara oranges preferred for sweetness; 6 ripe but firm small pears; 2 cups red wine such as Pinot Noir; ¼ cup honey; 3 tablespoons raw sugar or granulated sugar; 1 cinnamon stick; ¼ teaspoon ground cardamom

If you’re looking for a dessert that’s both elegant and surprisingly easy to pull together, you’re in for a treat. This Red Wine Poached Pears Recipe brings together tender pears simmered gently in a fragrant red wine syrup spiced with cinnamon, cardamom, and fresh orange—a classic French delight you’ll want to make again and again.

The image shows five whole pears that are deep red in color, sitting in a white pot filled with a dark red liquid, likely wine. The pears have their stems intact and are mostly submerged in the liquid. There are four slices of orange with a slightly charred texture floating among the pears, adding a bright orange contrast against the red and white. The pot has a smooth, white interior and is placed on a surface that is now imagined as white marbled texture. The scene is close-up, focusing on the rich colors and glossy textures of the pears and liquid. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Wine Poached Pears Recipe
Top Tip
How to Serve Red Wine Poached Pears Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Wine Poached Pears Recipe

Why You'll Love This Recipe

I first tried poached pears at a cozy French bistro and was hooked by how simple ingredients transformed into an impressive, luscious dessert. It’s the kind of dish that feels fancy but is totally doable in your own kitchen—even on a busy weeknight!

Effortless elegance: Requires just a few ingredients and one pot, but delivers big flavor and beautiful presentation.
Flavorful and fragrant: The combination of red wine, honey, and warm spices infuses the pears with a cozy, inviting taste.
Make-ahead magic: This dessert actually tastes better after resting overnight, making it perfect for entertaining.
Versatile serving options: Enjoy warm or chilled, plain or paired with whipped cream, mascarpone, or crème fraîche.

Ingredients & Why They Work

When making this red wine poached pears recipe, the key is choosing ripe but firm pears and using good-quality red wine and fresh citrus to brighten the flavors. Here’s a quick rundown of the ingredients I rely on and why they matter the most.

Flat lay of two whole navel oranges, one orange sliced into round thin slices arranged neatly, six whole ripe but firm pears with smooth skins, a small white ceramic bowl filled with deep red Pinot Noir wine, a small white ceramic bowl holding golden honey, a small white ceramic bowl containing raw light brown sugar crystals, a single cinnamon stick placed diagonally, a small white ceramic bowl with fine ground cardamom powder, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oranges: I prefer navel or cara cara oranges because they add a natural sweetness and fresh citrus aroma without too much acidity.
Pears: Small, firm pears like Anjou or Bosc work best; they hold their shape while poaching and develop a tender, not mushy, texture.
Red Wine: A Pinot Noir or similar medium-bodied red brings deep fruitiness and complexity without overpowering the pears.
Honey: Adds a luscious natural sweetness and balances the tartness of the wine.
Raw or Granulated Sugar: Enhances caramelization and enriches the syrup for a glossy finish.
Cinnamon Stick: Infuses warm spice notes that pair beautifully with red wine and pears.
Ground Cardamom: Just a hint of this aromatic spice adds an unexpected, delightful depth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Red Wine Poached Pears are wonderfully versatile, making it easy to put your own spin on this elegant French dessert. Whether you want to amplify the spices, swap out sweeteners, or change up the accompaniments, there’s plenty of room for creativity.

Spice it up: I love adding star anise or a few cloves to the poaching liquid for extra warmth. It brings a cozy depth that’s perfect for chilly evenings.
Sweetener swaps: For a dairy-free or vegan twist, try maple syrup instead of honey—its rich, woodsy notes complement the red wine beautifully.
Seasonal touch: In winter, I sometimes add a splash of brandy or a vanilla bean pod for a festive vibe that impresses guests.
Fruit variations: While pears are classic, I’ve experimented with firm apples or quinces for a fresh take, just be mindful of cooking times.
Serving suggestions: Beyond whipped cream or mascarpone, I adore serving these pears with a scoop of vanilla ice cream or a drizzle of dark chocolate sauce. Delish!

Step-by-Step: How I Make Red Wine Poached Pears Recipe

The image shows two poached pears with a shiny deep red color placed on top of bright orange slices on a white plate with a delicate blue floral design. Around the pears, there are scattered green pistachio pieces and three cinnamon sticks lying next to the orange slices. The pear stems are dark brown, adding contrast to the smooth red pears, while a small amount of red syrup pools beneath the orange slices. The plate is set on a white marbled surface with a rustic wooden table partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Oranges for Maximum Flavor

Start by zesting and juicing one orange into a medium bowl. The fresh juice not only adds brightness but also helps prevent your pears from browning once peeled. Slice the second orange into ¼-inch rounds to embellish the poaching liquid with lovely citrus notes and a bit of visual flair. Using navel or cara cara oranges ensures your pears get a naturally sweet and fragrant infusion.

Step 2: Peel and Protect Your Pears

Use a vegetable peeler to carefully remove the skin from each pear, keeping them whole for that elegant look. Immediately add them to the bowl with the orange juice and gently toss to coat. This simple step is a pro tip for keeping your pears from turning a dull brown, so they stay picture-perfect.

Step 3: Create the Poaching Symphony

In a non-reactive pot (enameled ones are perfect), combine the orange slices, 2 cups of red wine, ¼ cup honey, 3 tablespoons sugar, a cinnamon stick, and ¼ teaspoon ground cardamom. Heating these together lets the spices bloom and harmonize beautifully. Bring the mixture to a rolling boil over medium-high heat—watch for the bubbles and the inviting aroma filling your kitchen.

Step 4: Poach Your Pears to Tender Perfection

Reduce the heat to a gentle simmer and gently nestle the pears into the simmering liquid along with the orange juice you set aside. Cover the pot and let the pears cook for 30 minutes, turning them every so often with a wooden spoon to ensure even color and softness. You’ll know they’re ready when a skewer slides effortlessly into the thickest part—signals that silky tenderness has been achieved.

Step 5: Elevate the Syrup and Final Touches

Once the pears are perfectly poached, transfer them back to your bowl. Return the pot to heat and simmer the poaching liquid for about 5 minutes until it thickens slightly into a luscious syrup. Let your pears sit upright in this fragrant syrup to cool, soaking in every last bit of flavor.

Step 6: Serve and Savor

Serve your Red Wine Poached Pears warm or chilled, drizzled generously with the spiced syrup and sprinkled with a bit of fresh orange zest for a zingy garnish. For an indulgent finish, offer dollops of whipped cream, mascarpone, or crème fraîche alongside. If you want to prep ahead, refrigerate the pears in the syrup overnight—the flavors deepen beautifully, making them even more irresistible.

Top Tip

These tips will help you get the most out of your Red Wine Poached Pears Recipe, ensuring tender, flavorful pears with a beautifully spiced syrup every time.

Choose the Right Pears: I’ve found that using small, firm pears like Anjou or Bosc makes all the difference. They hold their shape well and won’t turn mushy during the 30-minute poach.
Orange Zest & Juice: Tossing the peeled pears in fresh orange juice right after peeling really prevents browning and adds a fresh citrus brightness that complements the red wine beautifully.
Use a Non-Reactive Pot: Cooking the pears in an enameled or stainless steel pot avoids any metallic flavors that could spoil the delicacy of the wine and spices.
Patience with Simmering: Don’t rush the simmer. Gentle heat and turning the pears occasionally ensures even cooking and lets the flavors soak in perfectly without breaking the fruit apart.

How to Serve Red Wine Poached Pears Recipe

A top view of a round silver pot with a handle, filled with dark purple liquid that looks like a syrup or sauce. Inside the liquid, there are five large pale pink and yellow pear halves evenly spaced, partially submerged. The dark sauce has a shiny, slightly thick texture and contains some small, darker chunks spread throughout. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle some fresh orange zest on top for a lively pop of color and citrus aroma. A light drizzle of the thickened spiced syrup brings everything together with a glossy finish. For a creamy contrast, add a dollop of whipped cream, mascarpone cheese, or crème fraîche right beside each pear—each adds a luxurious richness that balances the fruity acidity.

Side Dishes

Red Wine Poached Pears are lovely on their own as a standout dessert, but if you’re pairing, think along the lines of delicate shortbread cookies or a crisp almond biscotti. A scoop of vanilla bean ice cream can also be divine for a warm-cold contrast—an inviting way to elevate this French classic.

Make Ahead and Storage

Storing Leftovers

Store leftover poached pears in an airtight container along with the syrup in the refrigerator. They’ll keep beautifully for up to 3 days, and in fact, the flavors deepen after resting overnight.

Freezing

Freezing is not recommended for this dessert. The poached pears will lose their tender texture and the syrup may separate when thawed, diminishing the experience of this delicate dish.

Reheating

If serving warm, gently reheat the pears and syrup over low heat on the stovetop. Warm slowly to avoid breaking down the pears further. Be sure to turn them occasionally to heat evenly and prevent scorching the syrup.

Frequently Asked Questions:

Can I use a different type of wine?

Absolutely! While Pinot Noir works wonderfully for its fruity and soft profile, other dry red wines like Merlot or Cabernet Sauvignon can also be used depending on your taste preference.

How do I know when the pears are done poaching?

You’ll know they’re ready when a skewer or knife slides easily through the thickest part of the pear without resistance—usually after about 30 minutes of gentle simmering.

Can I prepare this recipe ahead of time?

Yes! The flavors actually improve overnight in the refrigerator. Just keep the pears submerged in the poaching syrup in an airtight container for best results.

What if my pears start to break apart while cooking?

That usually means the pears are overripe or cooking temperature is too high. Use firm pears and keep the heat low for a gentle simmer to keep them intact.

Final Thoughts

I truly adore this Red Wine Poached Pears Recipe—it’s simple but feels so sophisticated. Making it is like hosting a little piece of France right in your kitchen. Whether you serve it warm or chilled, tucked with cream or enjoyed on its own, it never fails to impress. So give it a try, savor each tender bite, and maybe share it with loved ones to make the experience even sweeter.