Name: Red Wine Poached Pears Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 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

There’s something truly magical about a Red Wine Poached Pears Recipe. It’s a classic French dessert that transforms humble pears into a silky, spiced delight—perfectly tender and infused with rich red wine, warm cinnamon, and fragrant cardamom. Trust me, once you try this, it’ll be your go-to when you want a dessert that’s elegant yet surprisingly simple to whip up.

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 can’t get enough of how this recipe delivers a beautiful balance of sweet, spiced, and citrus notes with minimal effort. Plus, it looks incredibly impressive when you serve it—your friends will think you spent hours in the kitchen!

Effortlessly elegant: This red wine poached pears recipe feels fancy but is actually super easy to make.
Intense flavor: The pears soak up the spiced wine syrup overnight, creating deep, layered tastes.
Versatile serving: Enjoy these pears warm or chilled—the perfect ending to any meal.
Simple ingredients: Everything you need is pantry-friendly, with fresh fruit and warming spices.

Ingredients & Why They Work

Choosing the right ingredients really makes this dish sing. Opting for small, firm pears ensures they hold their shape during poaching, while using fresh oranges adds that bright citrus lift. And yes, a good red wine like Pinot Noir will make all the difference in flavor complexity.

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: For their fresh juice, zest, and sweet, slightly tangy slices that brighten the syrup.
Small pears: Firm varieties like Anjou or Bosc hold their shape beautifully and become tender without falling apart.
Red wine: I prefer a Pinot Noir for its balanced fruitiness and subtle earthiness, perfect for poaching.
Honey: Adds natural sweetness with floral notes that complement the spices.
Raw sugar: Provides a touch of caramel flavor and helps thicken the poaching liquid.
Cinnamon stick: Brings warm, aromatic spice throughout the wine syrup.
Ground cardamom: Adds an exotic, citrusy hint that elevates the scent and flavor of the dish.

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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 wonderfully flexible it is. You can easily tweak the spices or serving style to suit your taste or the occasion, making it truly your own.

Variation: For a warmer spice profile, I sometimes add a star anise or a few cloves to the poaching liquid. It adds a subtle depth that pairs beautifully with the sweetness of the pears and wine.
Dietary alternative: Swap honey for maple syrup or agave if you prefer a vegan option—this keeps the glaze luscious and naturally sweet.
Seasonal twist: Try adding a few fresh cranberries or a splash of brandy to the pot when poaching during the holidays for a festive flair.
Serving suggestion: While the recipe suggests whipped cream or mascarpone for richness, experimenting with a scoop of vanilla gelato or a sprinkle of toasted nuts can add texture and an indulgent finish.

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: Brighten with Orange

Start by zesting and juicing one of your oranges—navel or Cara Cara work beautifully for their natural sweetness. Pour the fresh juice into a medium bowl. Then slice the second orange into thin ¼-inch rounds. These slices will infuse the poaching liquid with a lovely citrus aroma and add a pretty, aromatic touch to your dessert.

Step 2: Prepare Your Pears with Care

Using a vegetable peeler, gently peel your pears, keeping them whole to maintain their elegant shape. As you peel, toss them right into the bowl with the orange juice. This little bath helps prevent the pears from browning while you prepare the poaching liquid.

Step 3: Assemble Your Poaching Pot

Choose a non-reactive pot that snugly fits all six pears; enameled cookware is ideal here to avoid any metallic flavors. Add the orange slices, 2 cups of red wine (I love using Pinot Noir for its bright fruit notes), the ¼ cup honey, 3 tablespoons sugar, cinnamon stick, and ¼ teaspoon ground cardamom into the pot. This fragrant mix is the magic behind your syrup.

Step 4: Simmer the Pears Slowly

Bring the liquid to a rolling boil over medium-high heat, then lower the heat to a gentle simmer. Carefully add the peeled pears along with the reserved orange juice from the bowl. Cover the pot and let everything simmer gently for about 30 minutes. Rotate the pears occasionally with a wooden spoon so they cook evenly and soak up all that beautiful flavor. You’ll know they’re done when a skewer slides into the thickest part with no resistance.

Step 5: Rest Your Pears and Reduce the Syrup

Once poached, gently transfer the pears back into the bowl to rest. Meanwhile, keep the poaching liquid simmering in your pot until it thickens into a luscious syrup—just a few minutes should do it. This concentrated syrup is what makes the dish so irresistibly rich.

Step 6: Cool and Serve with Style

Return the pears upright into the syrup and let everything cool to your preferred serving temperature. These Red Wine Poached Pears are delicious warm or chilled. I love adding a drizzle of that syrup and some fresh orange zest on top for brightness. If you plan ahead, refrigerate them overnight in the syrup to deepen the flavors even more. Serve alongside a dollop of whipped cream, mascarpone, or crème fraîche for an elegant finish.

Top Tip

These tips will help you get the most out of your Red Wine Poached Pears Recipe, ensuring the pears are perfectly tender and infused with flavor every time.

Choose the Right Pears: I always use small, firm pears like Anjou or Bosc because they hold their shape beautifully during poaching and avoid turning mushy.
Prevent Browning: Tossing peeled pears in fresh orange juice right away is a simple trick I learned to keep the fruit looking fresh and appetizing.
Gentle Simmer: Keeping the heat low after boiling keeps the pears tender without breaking them apart. Rotating pears occasionally ensures even cooking.
Use a Non-Reactive Pot: Avoid metallic flavors in your poaching liquid by using an enameled or stainless-steel pot—I made this mistake early on, and the flavor was off!

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

Drizzle the pears with the rich, reduced poaching syrup and add a sprinkle of fresh orange zest for a zesty pop. For a luscious touch, add a dollop of whipped cream, mascarpone, or crème fraîche alongside. Toasted nuts like almonds or pistachios add a lovely crunch if you’re feeling extra indulgent.

Side Dishes

Red Wine Poached Pears shine on their own, but if you want to elevate the experience, serve with a slice of almond cake, vanilla ice cream, or even a simple gingerbread cookie. These sides complement the warm spices and fruit flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover pears upright in their poaching syrup in an airtight container in the refrigerator. They keep well for up to 3 days, and the flavors actually deepen overnight, making them even more irresistible.

Freezing

Freezing isn’t recommended for this Red Wine Poached Pears Recipe, as the texture of the pears can become mushy once thawed. For best results, enjoy fresh or refrigerated within a few days.

Reheating

To reheat, gently warm the pears in their syrup on the stovetop over low heat until heated through—this helps retain the silky texture. Serve warm or allow them to cool again before serving cold.

Frequently Asked Questions:

Can I use other types of wine for poaching?

Absolutely! While Pinot Noir is recommended for its light, fruity profile, you can experiment with other reds like Merlot or Zinfandel. Just avoid wines that are too tannic or bitter as they may overpower the pears.

Why do I need to use a non-reactive pot?

A non-reactive pot like enameled or stainless steel prevents any metallic taste from leaching into the poaching liquid, keeping the syrup smooth and flavorful.

Can I poach pears ahead of time?

Yes! In fact, this Red Wine Poached Pears Recipe tastes better the next day after the pears have had extra time to soak up the aromatic poaching syrup. Just store them in the syrup in the fridge.

How do I know when the pears are done?

The pears are done when you can easily insert a skewer into the thickest part with no resistance. They should be tender but still hold their shape.

Final Thoughts

There’s something truly special about Red Wine Poached Pears — simple ingredients transformed into an elegant dessert bursting with warmth and color. Whether you serve them fresh from the stove or chilled the next day, they’re always a delightful treat. I hope this recipe becomes one of your go-to desserts for celebrations or anytime you want to impress with minimal fuss. Happy poaching!