Poached pears in wine, or Poire a la Beaujolais, is a classic French dessert that originated in the wine-growing area of Burgandy and Lyon.
Oh, so yummy!! A deliciously sweet pear that is infused with wine. A true delight for your senses. The fruits that have softened turn into a beautiful shade of red.
The sauce is sweet and has a rich flavor.
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The holiday season is among the best ways to showcase these poached pears in wine. And seeing the abundance of pears at the market, the occasion should not be passed on.
I want you to imagine biting into pure bliss. A perfectly cooked pear infused with soft red wine with a slight hint of vanilla.
In this Article
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- Origin of the Poached Pears In Wine
- What is poaching?
- What is the best pear for poaching?
- Here are a few helpful tips for the ingredients needed for this poached pears in wine recipe
- How to make vanilla sugar
- A short Video Tutorial on How To Make Vanilla Sugar
- Equipment you will need
- Cooking tips and step by step on how to make this fantastic recipe for Pears in Wine
- Variations and substitutions
- Can I make this ahead of time?
- Storage instructions
- If you enjoy these easy pears with wine recipes, look at some of my other recipes!
- Poached Pears in Wine
Origin of the Poached Pears In Wine
The French used the method of poaching fruits to avoid wasting fruits if they were not ripening to their liking.
Combining wine and peeled pears with wine and spices, people of the region could enjoy their harvest while creating a dish encompassing the fruit’s natural sweetness.
This recipe was already gracing kitchens in France since the early 19th century.
What is poaching?
It is the method that involves simmering food in a liquid until it is cooked.
The perfect way to utilize fruits that are not fully ripened.
What is the best pear for poaching?
Bosc pears as they hold their shape when poached or baked. They have a sweet flavor to them.
You can also use Anjou or Bartlett.
Here are a few helpful tips for the ingredients needed for this poached pears in wine recipe
You can find the printable recipe with all the correct ingredient amounts at the bottom of this post.
Pears: Large pears and all the same size. Keep the stem of the pears when you peel them.
Red wine: Good red Beaujolais wine would work beautifully here. I recommend buying a good bottle because of the key ingredients in these poached pears.
Sugar: Granulated sugar will create that creamy sauce with the wine and the natural pears juices.
Vanilla sugar: gives it that extra layer of flavor. I always have some on hand.
How to make vanilla sugar
Having handy vanilla sugar is always a wonderful thing. It has so many uses. From coffee to dessert, a small jar is something we all should have in our pantry. Below is a quick video on how to.
You only need sugar and a vanilla bean pod that you will split. Remove the tiny black seeds and put everything together in a jar.
Shake and set aside. It stores well, and you will be amazed at how often you use it.
A short Video Tutorial on How To Make Vanilla Sugar
Equipment you will need
I have a kitchen filled with gadgets and cooking tools, all I purchased. I only recommend what I use and love.
To achieve this recipe, I used the following:
Cooking tips and step by step on how to make this fantastic recipe for Pears in Wine
There is nothing to this recipe, and you will enjoy how hands-free it is to prepare. And, during the Holiday season, it is an added gift to you.
When selecting your pan to prepare these poached pears, look for one with high borders where your pears can stand, and you can use the lid to cover them.
- Start by peeling the pears leaving the stem intact, and cutting off the base. This will allow your pear to stand up during the cooking process and acquire the perfect red color all around it.
- Bring the wine, granulated sugar, and vanilla sugar to a boil.
- Immerse the pears into the wine and bring them to a slight boil. Cover and cook until they are translucent.
- Use the toothpick method to see if they are tender.
- Once done, leave them in the pan with the juices and remove them from the heat source.
- Once they are cooled off, and you can handle them, gently remove the pears from the pan.
- Bring the remaining juice in the pan to a boil and reduce it to a thicker syrup.
Serve the pears in a slightly shallow dish and spoon over the syrup.
Variations and substitutions
- White wine can be used instead of red Beaujolais or Burgandy. My friend, Eliane from Bort to Taste, prepared them for us; they are also magical.
- Cinnamon sticks, peppercorns, and cloves can be added to spice up things.
- Honey can replace sugar.
- Orange zest and vanilla pod.
Can I make this ahead of time?
Yes, absolutely. This dessert is terrific as you can enjoy it at room temperature or slightly chilled.
Storage instructions
- Once you finish the cooking process, please remove it from the heat and let it cool off completely.
Place the pears and all the juices in the refrigerator overnight. - I like to bring the pears back to room temperature before serving them.
- Thicken the sauce if need be.
- They store well for up to five days in the refrigerator.
Enjoy them with a chilled glass of Champagne, sweet Semillon, or Moscato d’Asti. Each wine works well with this dessert and compliments the texture and flavor of the poached pears.
If you enjoy these easy pears with wine recipes, look at some of my other recipes!
Clafoutis Aux Poires – A Classic French Dessert My Way
Equipment used to create this recipe.
Poached Pears in Wine
Ingredients
- 4 pears, all the same size
- 3 ¼ cups red wine, Beaujolais wine
- 1 cup sugar
- 2 tablespoons vanilla sugar
Instructions
- Peel the pears leaving the stem and cutting off the base so they will stand up.
- In a non-reactive pan bring the wine, sugar and vanilla to a boil.
- Immerse the pears into the wine and bring to a small boil, cover and continue cooking for 35 to 40 minutes or until the pears look translucent. The pears have to be tender when poked with a toothpick.
- Remove from the heat and let I cool off in the syrup.
- Once you are able to handle, delicately remove the pears and reduce the wine to a thicker syrup if need be by bringing it to a boil for a couple of minutes
- Place the pears in a dish or bowl and spoon the wine syrup over it.
Nutrition
Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Desserts
- Cuisine: French
- Occasion: Valentine’s Day, Thanksgiving, Christmas, New Year
- Season: Fall, Winter
Did you make this?
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Originally published on December 1, 2016. Updated on December 10, 2022.
Olivia
These look so delicious! Can’t wait to try.
Teana Allen
Holiday perfect. Enjoy!
Priya
I totally loved this recipe. Thank you for sharing.
Teana Allen
The pleasure is all mine. I am so happy you did.
Marcellina
I’ve never used or tried Beaujolais wine. I will look for it today to make your recipe. Thanks for sharing. We love poached pears!
Teana Allen
Thank you and enjoy!
Mary
What a beautiful ending to our romantic dinner for two. Looked like I worked hard when it was so easy. Very elegant!
Teana Allen
Thank you!
Amanda
This looks super delicious!!! And vanilla sugar???? Mmm mmm!!!! Great post and recipe idea!!!
Teana Allen
Thank you so much. I hope you will give it a try.