Red Wine Poached Pears

This delicious Autumnal poached pear recipe by much loved Kiwi cook Nadia Lim is not only refined and beautiful to look at, it brings a spiced taste of the colder days to come.

Prep Time: 10 Minutes Cook Time: 60 Minutes Serves: 6


6 firm Bosc pears, peeled
1 lemon, juice and peel
2 cups red wine (we used Ara Pinot Noir)
1 cup water
1 cup brown sugar
1 tsp vanilla extract
2 star anise, whole
2 cinnamon sticks, whole (we love Mrs Rogers)
2 bay leaves (we love Mrs Rogers)
To serve
Marscapone cream


  1. Cut a thin slice off the bottom of the pears so they can stand upright when it comes to plating/serving them.
  1. Place lemon peel, lemon juice, red wine, water, sugar, cinnamon sticks, vanilla, star anise and bay leaves in a lidded pot (we used our Le Creuset casserole dish) and stir to combine.
  1. Add pears (don’t worry if they fall on their sides), cover and bring to a gentle boil.
  1. Reduce heat and simmer, uncovered, for about 1 hour or until the pears are tender and a gorgeous ruby-red colour. Swirl the pot around a few times during cooking so that the pears move around a bit and get covered in the red wine.
  1. Carefully remove pears from the syrup and set aside.
  1. Boil the syrup for 5-10 minutes until it is sticky and reduced.
  2. Serves the poached pears alongside a dollop of marscapone, and drizzle with the reduced syrup.
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