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Red Wine Poached Pears

  • Author: Rachel
  • Total Time: 1 hour, 5 minutes
  • Yield: 4 servings 1x


  • 4 bosc pears (or similar firm pears), cored & peeled
  • 1 750ml bottle red wine (see notes)
  • 1 cup spiced apple cider
  • 1 cup organic cane sugar
  • 1 orange, juice and peel
  • 1 lemon, juice & peel
  • 2 teaspoons vanilla extract
  • 2 cinnamon sticks
  • 1 star anise


  • Dairy-free vanilla ice cream or whipped cream
  • Walnut pieces, toasted
  • Fresh rosemary, finely chopped


  1. Add red wine, apple cider, cane sugar, orange juice, orange peel, lemon juice, lemon peel, vanilla extract, cinnamon sticks, and star anise to a medium saucepan. Make sure that the saucepan is large enough to fit all of the pears, with enough wiggle room to baste the pears.
  2. Bring the red wine and juice mixture to a boil while stirring to dissolve the sugar. 
  3. While the sugar is dissolving peel the pears with a vegetable peeler, and core them from the bottom. 
  4. Once the sugar is dissolved reduce the heat to medium-low heat and add the pears to the saucepan. I like to add the pears by standing them straight up on their bottoms. 
  5. Add the lid to the pot and poach the pairs for about 5 minutes. 
  6. After 5 minutes baste the top and sides of the pairs with the red wine mixture and return the lid.
  7. Repeat this process for 45 minutes or until the pears are soft, and a deep red color. 
  8. Once the pears are soft and beautifully colored, carefully remove them from the pot with tongs. Do not lift them by the stems. 
  9. Transfer the pears to your serve dish or bowls gently. 
  10. After you have removed the pears from the red wine mixture, turn the heat to high, and bring the red wine back to a boil.
  11. Allow the wine to boil until it reduces to a glaze or syrup consistency. 
  12. Remove from heat.
  13. Assemble the poached pears into bowls with toasted walnuts, a scoop of vanilla vegan ice cream, and a sprinkle of fresh rosemary.
  14. Drizzle the wine glaze over top of the pears and ice cream.
  15. Serve and enjoy. 



  • Recommended red wine types: Zinfandel, Merlot, Malbec, Cabernet Sauvignon
  • Alcohol or zero-alcohol red wine works well for this recipe.
  • Prep Time: 10
  • Cook Time: 55