a holiday dessert that’s dressed to impress

Red-wine poached pears from our 2025 cooking retreat with Woodland Wine Merchant.

I love making these! I love eating these! I love looking at these! Red-wine poached pears, baby. Sexy, elegant, simple, and delicious.

These will make your house smell like all those winter spices and is sure to impress your guests (and yourself). A classic originally from the Beaujolais region, I love to add these to any winter meal! They can be made ahead of time and plated when you’re ready to serve dessert, either with a silky Crème Anglaise or with a soft vanilla ice cream. Miam Miam!

Red Wine Poached Pears (serves 5-6)

One bottle red wine (we used a bottom shelf Cabernet Sauvignon)

1.5 C / 300 g sugar

Orange or lemon peel

10 whole cloves

2 cinnamon sticks

1 tsp anise seeds or 2 star anise pods

1 vanilla pod, sliced in half lengthwise or 2 TBSP vanilla extract

5-6 ripe pears (Bosc or Anjou)

(1)  Combine all ingredients except pears in a saucepan large enough to hold all of the pears. Bring to a simmer and stir to dissolve sugar.

(2) While poaching liquid is heating, peel the pears, leaving the stems intact.

(3) Once sugar is dissolved, add pears to poaching liquid. Cook for 20-30 minutes (depending on pear size and ripeness) in simmering liquid, turning frequently to make sure all sides are submerged.

(4) When pears are fork tender, take off heat and allow pears to cool in poaching liquid. If time permits, leave the pears in their liquid overnight to allow for maximum flavor.

(5) Gently remove pears to a plate with a slotted spoon or your fingers. Bring the poaching liquid to a boil and reduce until it reaches a syrup consistency and coats the back of a cold spoon. Allow syrup to cool.

(5)  To serve, cut the bottoms off of pears to stand on a plate. Using a pastry brush, gently gloss the pears with the tasty wine syrup Serve atop a pool of crème anglaise or with vanilla ice cream or whipped cream. Bon appétit !