Poached Pears in Wine Sauce

You know the beautiful photos of poached pears popping up all over Pinterest and social media these days? Now that fall’s in the air, I see lots of these delicious images. Am I the only one seeing these? It makes my mouth water!

I always wanted to make poached pears but felt a little intimidated by all those beautiful photos; it must be really hard, I always figured. What if my pears won’t look as good? How much time will it take? Do I really have the skill to pull this off? God knows, we’ll always come up with great excuses not to try something new, right? A few years ago, I was on a mission to create a sourdough upside-down pear cake and found myself with an abundance of pears (a story for another email) pears that were kind of on their last legs. In an effort to salvage them before they got too mushy, I peeled my soon-to-be-dying pears and threw them in a pot with wine and spices. I wasn’t expecting much, but boy was I pleasantly surprised with the outcome!


It was so easy to prepare and delicious!

Ever since then, poached pears has become my go-to winter dessert when I want to make something easy that’s sure to impress a guest. What I love about this dessert is that it's light and delicious yet gives you a nice warm feeling on a cold autumn day. And with Sukkos coming up and so many meals to prepare, this is the perfect dessert. I make a large batch of these poached pears and serve them a few different ways; work once serves several times.

Poached Pears in Wine Sauce


  • 6 pears
  • 2 cup red wine (I use Merlot)
  • 1 ½ cup water
  • 1/4 cup honey
  • 2 strips orange zest
  • 2 whole cloves*
  • 1 stick cinnamon*
  • ¼ tsp All spice*
  • ¼ tsp cardamom*



  1. Combine the wine, water, honey, orange zest and spices in a medium saucepan and bring to a boil, then reduce the heat to a simmer.
  2. Meanwhile peel the pears leaving the stem intact.
  3. Gently place the pears in the liquid.
  4. Cover the pot and simmer the pears for 30 minutes. If the liquid doesn’t cover the pears then turn the pears halfway through cooking.
  5. Remove the pears from the liquid, turn up the heat and cook the liquid until reduced to a syrup consistency (it will reduce to more than half).


  • Serve it next to a spiced cake topped garnish with salty pistachios
  • Serve a scoop of ice cream next to it, garnish with fresh mint leaves
  • Serve it with yogurt and granola
  • Serve it plain, garnish with chopped sweet nuts
  • Serve it Whole, cut in half or fanned out...


*Spices are optional you can use whatever spices you like in this recipe.

**To fan it out cut the pear in half then cut thin slices leaving the top connected, gently fan it out and place on a plate.


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