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; 1/4 cup honey; 3 tablespoons raw sugar or granulated sugar; 1 cinnamon stick; 1/4 teaspoon ground cardamom

There’s something undeniably elegant about a dessert that’s as simple as it is flavorful. This Red Wine Poached Pears Recipe is just that—a beautiful French classic where pears soak up a fragrant mix of red wine, honey, spices, and orange, creating a tender, luscious treat perfect for any season.

The image shows a white pot filled with six whole red poached pears with their brown stems still attached, floating in deep red liquid, likely wine or syrup. Scattered around the pears are several dark orange slices with a slightly charred look. The pot sits on a surface with white marbled texture, and the background shows a blurred bottle and a hint of an orange in the corner. The pears have a smooth, shiny texture, and the liquid looks thick and rich. 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 absolutely adore how effortlessly chic this poached pear dessert feels—and how impressive it looks on the table! Trust me, once you’ve mastered this, you’ll want to make it again and again.

Simple ingredients: You likely have most of these on hand, and they come together quickly without fuss.
Flavor packed: The combination of red wine, honey, and warm spices makes for a perfectly balanced and aromatic poaching liquid.
Versatile serving: Enjoy these pears warm or chilled—both ways are equally delightful.
Elegant yet approachable: It’s a fancy-looking dessert that’s actually super easy to prepare.

Ingredients & Why They Work

Before we dive into the cooking, let’s take a quick look at the key ingredients. Picking the right pears and wine can elevate this dessert from good to unforgettable.

Flat lay of two large navel oranges, one whole with bright textured skin and one sliced into thin circular rounds showing juicy flesh, six small firm whole peeled pears with smooth pale yellow skin, a cinnamon stick with rich brown bark, a small white bowl of deep red Pinot Noir wine, a small white bowl of golden honey, a small white bowl of raw light brown sugar crystals, a small white bowl of fine pale green ground cardamom, a simple white ceramic bowl containing fresh bright orange juice with some zest floating on top, all arranged symmetrically with realistic proportions, 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 their natural sweetness complements the wine and spices beautifully.
Pears: Small, ripe but firm pears like Anjou or Bosc hold their shape during poaching and get perfectly tender without turning mushy.
Red wine: Pinot Noir is my go-to—its fruity, subtle tannins work wonderfully as the base of the poaching liquid.
Honey: Adds natural sweetness and depth to the sauce.
Sugar: Raw or granulated sugar enhances the syrup’s richness and helps balance the tartness of the wine and orange.
Cinnamon stick: This warm spice infuses the pears with cozy autumnal notes.
Ground cardamom: Just a pinch brings an exotic, fragrant twist without overpowering.

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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

One of the best things about this Red Wine Poached Pears Recipe is how easily you can make it your own. Whether you want to play with different spices or adjust it for a seasonal twist, it’s all about crafting a dessert that feels just right for you.

Variation: Spiced Citrus Twist – I love swapping the cinnamon stick for a star anise or adding a few cloves for a deeper spice profile, especially in cooler months. The warmth from these spices pairs beautifully with the sweetness of the oranges and pears.
Dairy-Free Delight – If you’re avoiding dairy, simply omit the whipped cream or mascarpone suggestions and serve the pears with a sprinkle of toasted nuts or fresh mint leaves. It’s just as satisfying.
Seasonal Adjustments – In place of oranges, try poaching pears with lemon slices or even a few fresh cranberries for a festive holiday feel. The red wine pairs wonderfully with many citrus and berry fruits.

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

Two deep red poached pears with a shiny texture sit on top of two thin orange slices on a white plate with blue floral patterns. Next to the pears are three brown cinnamon sticks leaning to the side, and tiny pieces of green pistachios are scattered around the plate. A silver fork lies on the right edge of the plate. The background shows a white marbled texture and a blurred second plate with more orange slices, nuts, and a white bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brighten with Orange Zest and Juice

Start by zesting one of your oranges and juicing it into a medium bowl. This citrus magic prevents the pears from browning once peeled. Then slice the other orange into thin ¼-inch rounds—these will add beautiful flavor and look lovely nestled alongside the pears during poaching.

Step 2: Peel Pears and Coat Them in Juice

Using a vegetable peeler, gently peel the six ripe but firm pears, leaving them whole for a stunning presentation. Toss them immediately into the orange juice to coat; this step keeps the fruit fresh and vibrant while you prepare the poaching liquid.

Step 3: Combine Poaching Ingredients in a Pot

Choose a non-reactive pot that fits all pears snugly—enameled is ideal to avoid any metallic flavors. Into this pot, add your sliced oranges, 2 cups of Pinot Noir, ¼ cup honey, 3 tablespoons sugar, a cinnamon stick, and ¼ teaspoon ground cardamom. This fragrant mix is the heart of your poaching liquid.

Step 4: Bring to a Boil, Then Simmer with Pears

Place the pot over medium-high heat and bring everything to a rolling boil. Once boiling, lower the heat and carefully add the pears and the orange juice from the bowl into the pot. Cover and let it simmer gently for about 30 minutes. Remember to rotate the pears occasionally with a wooden spoon to ensure even poaching. You’ll know they’re ready when you can insert a skewer into the thickest part with no resistance.

Step 5: Remove Pears and Thicken the Syrup

Once tender, gently lift the pears out of the pot and place them back into your bowl. Keep the poaching liquid simmering on low for another 5 minutes until it thickens slightly. This syrupy sauce is packed with the rich flavors of wine, honey, and spices and is what makes this dessert so decadent.

Step 6: Cool and Serve Your Pears

Arrange the pears upright in the thickened poaching liquid and let them cool to your preference. Serve them warm for a comforting treat or chilled for a refreshing finish. Drizzle the lovely syrup over each pear and garnish with a sprinkle of orange zest. For extra indulgence, a dollop of mascarpone or crème fraîche works wonders. And if you want to go all out, refrigerate the pears overnight in the syrup—the flavors deepen beautifully!

Top Tip

These tips are little secrets that make your Red Wine Poached Pears Recipe truly shine, ensuring a perfect texture and maximum flavor every time.

Use Firm Pears: Choose small, firm varieties like Anjou or Bosc. From experience, they hold their shape beautifully during poaching and won’t turn mushy.
Orange Juice Bath: Tossing peeled pears in fresh orange juice right after peeling prevents browning, keeping your dessert visually stunning and fresh.
Simmer Gently: Keep the poaching liquid at a low simmer rather than a rolling boil once pears are added. This gentle heat prevents the pears from breaking apart and helps them cook evenly.
Patience with Syrup: Don’t rush thickening the poaching liquid into syrup—giving it those extra 5 minutes concentrates flavors and adds luscious richness to the final dish.

How to Serve Red Wine Poached Pears Recipe

A shiny metal pot sits on a white marbled surface, filled with a dark purple liquid that almost looks black. Floating in the liquid are five smooth, light cream and pale pink pear halves, arranged in a circular pattern, with some dark chunks submerged in the liquid around them. The pears have a soft matte texture contrasting the shiny, glossy liquid. The pot handle points toward the top right corner of the image. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a pretty and flavorful touch, sprinkle some fresh orange zest over the pears when serving. You can also add a dollop of whipped cream, mascarpone cheese, or crème fraîche to balance the wine’s deep richness with creamy texture. A few toasted nuts or a sprig of fresh mint can add a lovely contrast, too.

Side Dishes

Pair these elegant poached pears with a simple vanilla ice cream or a scoop of creamy gelato for a classic combo. If you want something lighter, a crisp green salad with a sprinkle of toasted almonds works beautifully as a starter or palate cleanser before dessert.

Make Ahead and Storage

Storing Leftovers

Store the pears covered in their syrupy poaching liquid in an airtight container in the refrigerator. They keep well for up to 3 days, and the flavors actually deepen, making the dessert taste even better the next day.

Freezing

While you can freeze the poached pears, the texture may soften a bit on thawing. If you do freeze them, place pears and syrup separately in airtight, freezer-safe containers for up to 1 month. Thaw in the refrigerator before serving.

Reheating

To serve warm, gently reheat the pears with some poaching syrup in a saucepan over low heat until just warmed through. Avoid boiling to keep the pears from getting mushy. You can also enjoy them chilled straight from the fridge for a refreshing treat.

Frequently Asked Questions:

Can I use any kind of red wine for poaching?

Yes, you can use most red wines for poaching pears, but a lighter, fruity wine like Pinot Noir works best to complement the delicate pear flavor without overpowering it.

Why is it important to use firm pears?

Firm pears hold their shape well during the slow simmering process. Softer or overripe pears can become mushy, losing their beautiful texture in the poaching liquid.

Can I make this dessert ahead of time?

Absolutely! In fact, the Red Wine Poached Pears taste even better after sitting in the poaching liquid for at least 12 hours, as the flavors deepen and infuse the fruit fully.

Should I peel the pears before poaching?

Yes, peeling helps the pears absorb the poaching liquid flavor and creates a tender, smooth texture. Tossing them in orange juice immediately after peeling also prevents discoloration.

Final Thoughts

This Red Wine Poached Pears Recipe truly epitomizes cozy elegance with simple ingredients and straightforward technique. Whether you serve it warm on a chilly evening or chilled for a summer gathering, it’s a dessert that feels special yet approachable. I hope you enjoy making it as much as I do—there’s something magical about pears softened in fragrant wine that makes every bite feel like a little celebration.