Red wine poached pears

Two whole red poached pears, bay leaf and white cream on a plate.
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 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Servings 6 people


  • 6 firm Bosc pears peeled
  • 1 lemon juice and peel
  • 2 cups red wine
  • 1 cup water
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 2 star anise whole
  • 2 cinnamon sticks whole
  • 2 bay leaves
  • Marscapone cream to serve


  • Cut a thin slice off the bottom of the pears so they can stand upright when it comes to plating/serving them.
  • Place lemon peel, lemon juice, red wine, water, sugar, cinnamon sticks, vanilla, star anise and bay leaves in a lidded pot and stir to combine.
  • Add pears (don’t worry if they fall on their sides), cover and bring to a gentle boil.
  • 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.
  • Carefully remove pears from the syrup and set aside.
  • Boil the syrup for 5-10 minutes until it is sticky and reduced.
  • Serve the poached pears alongside a dollop of marscapone, and drizzle with the reduced syrup.
Keyword weekly menu
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