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    Home » Recipes » Desserts

    By Carol Published: Dec 16, 2015 Modified: Feb 18, 2022 | This post may contain affiliate links. Please read my disclosure.

    Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream

    Jump to Recipe
    4.73 from 22 votes
    55 minutes
    Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream

    Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream is a sexy, holiday dessert that will have everyone talking!

    Photo of Spiced Red Wine-Poached Pears with Vanilla Mascarpone Whipped Cream on white plate being drizzled with sauce.

    Red wine poached pears have got to be the quintessential holiday dessert!  Love that they're on the light side, too!

    Whether you need a show-stopping, sophisticated dessert or just want something easy you can make ahead of time for a special holiday dinner these Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream are the solution.

    Wine-poached pears--whether in red wine or white wine--are a classic, French preparation that doesn’t require an Escoffier degree.  Serving them only makes you look like you attended a French culinary school!

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • What are the ideal pears for poaching?
    • Tips for peeling pears:
    • Tips for poaching pears:
    • How to serve:
    • More great desserts you'll love:
    • Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream
      • Equipment
      • Ingredients  1x2x3x
        • Pears
        • Whipped Cream
      • Instructions 
        • Pears
        • Whipping Cream
      • Notes
      • Nutrition

    What are the ideal pears for poaching?

    Bosc (or Kaiser) pears are ideal for poaching because they keep their shape when cooked.  However, any pear that is not overly ripe can work.  Pears are the perfect ripeness for poaching when they yield slightly to pressure but are still firm.  Look for pears that are free of blemishes as having to remove them can affect the appearance.

    Tips for peeling pears:

    When peeling them for these Spiced Red Wine Poached Pears, work in long, even strokes to avoid a choppy or uneven appearance.  A vegetable peeler works perfectly.  You also want to be careful not to bruise them.

    Tips for poaching pears:

    It’s important to periodically turn the pears while they’re poaching to ensure even cooking and consistent ruby-red color.  You also want to turn them occasionally while they’re cooling in the red wine mixture because they continue to soak up the mixture.

    How to serve:

    • I serve with a simple vanilla mascarpone whipped cream.  For less work, gently heat them back up in the poaching liquid and serve warm with vanilla ice cream.
    • Be sure to give your guests both a fork AND a spoon to enjoy this dessert--a fork to help secure the pear and the spoon to eat it with.

    Happy holidays!

    Photo of Spiced Red Wine-Poached Pears with Vanilla Mascarpone Whipped Cream on white plate with fork.

    More great desserts you'll love:

    • Easy Raspberry Coffee Cake
    • Grilled Pound Cake with Balsamic-Macerated Strawberries and Mascarpone Cream
    • Blueberry Crumble Bars
    • Raspberry Ricotta Cake with Almonds

    Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream

    4.73 from 22 votes
    By: Carol | From A Chef's Kitchen
    Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream is a sexy, holiday dessert that will have everyone talking!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 20 mins
    Cook Time 35 mins
    Total Time 55 mins
    Course Desserts
    Cuisine French
    Servings 2
    Calories 1073 kcal

    Equipment

    • Vegetable Peeler
    • Saucepan
    • Hand Mixer

    Ingredients
      

    Pears

    • 3 cups dry red wine - such as cabernet or merlot
    • ½ cup sugar
    • 1 long strip orange peel - approximately 1-inch by 4-inch
    • 1 large orange - juiced (about ½ cup)
    • 1 cinnamon stick
    • 2 whole whole cloves
    • 2 firm, ripe Bosc pears

    Whipped Cream

    • ½ cup heavy whipping cream
    • 3 tablespoons mascarpone cheese
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla extract

    Instructions
     

    Pears

    • Combine wine, sugar, orange peel, orange juice, cinnamon stick and cloves in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes.
    • While poaching liquid is simmering, peel pears, leaving the stem intact and being careful not to bruise the pears.
    • Slice a small amount from the bottom of the pears to create a flat bottom if necessary so the pears stand upright.
    • Gently place the pears in the poaching liquid. Reduce heat to low and simmer for 20-30 minutes (depending upon size), turning every 5 minutes with a slotted spoon to ensure even color. Pears should be cooked but still firm.
    • Cool at room temperature, turning occasionally to ensure even color.
    • When the pears have cooled to room temperature, refrigerate in the liquid at least 4 hours and up to 24 hours, turning occasionally to maintain even color.
    • To serve: Remove pears from poaching liquid and place on a serving plate.
    • Strain poaching liquid and place back in the saucepan. Bring to a boil, reduce heat to medium and cook until reduced by at least half. Liquid should be slightly syrupy. Let cool to room temperature.
    • Drizzle pears with sauce and serve with Vanilla Mascarpone Whipped Cream.

    Whipping Cream

    • Combine cream, mascarpone, sugar and vanilla extract in a small, deep bowl. Beat until thick and the consistency of whipped cream, about 5-7 minutes. Serve with pears.

    Notes

    MAKE AHEAD:  Cool at room temperature, turning occasionally to ensure even color. When the pears have cooled to room temperature, refrigerate in the liquid for at least 4 hours and up to 24 hours, turning occasionally to maintain even color.

    Nutrition

    Serving: 2 | Calories: 1073kcal | Carbohydrates: 110g | Protein: 6g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 217mg | Fiber: 8g | Sugar: 88g

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    Categories: Desserts

    Reader Interactions

    Comments

    1. Gabrielle says

      December 21, 2022 at 10:24 pm

      5 stars
      First time I've ever made poached pears (or poached anything), and I'm not an experienced cook NOR do I like wine but... these came out amazing. Love the syrup, which I can see being suitable both for Christmas AND Halloween. It was a great learning experience and I will definitely be making these again. Thank you so much for sharing this gorgeous recipe!

      Reply
      • Carol says

        December 22, 2022 at 7:50 am

        Hi, Gabrielle, Wow! Thanks so much!! So happy you enjoyed and your first poaching experience was successful on my recipe!! Thanks again!

        Reply
    2. Kristie says

      December 28, 2021 at 10:51 am

      I love this recipe. The poaching liquid is so good. I prepare the pears the day before. The morning of my serving the pears I plate the pears by fanning them. I strain the poaching liquid and reduce not quite to syrup. I cover and refrigerate the pears. I put the syrup in a container. At time of serving I warm the syrup, drizzle the sauce over the pears and add blue cheese crumbles. I also use mint leaves by the pear stems.

      Reply
      • Carol says

        December 28, 2021 at 1:56 pm

        Thanks so much, Kristie! Sounds absolutely lovely! Love the idea to fan out the pears and blue cheese has my heart! Thanks again!

        Reply
      • Rhett says

        January 31, 2022 at 6:29 pm

        Sounds like a great touch!!

        Reply
    3. Riffi OBrien says

      March 08, 2021 at 5:07 am

      5 stars
      So, this desert takes a bit of time, but is oh so worth it!

      Reply
    4. Meia says

      November 13, 2018 at 8:10 am

      Looks beautiful! Can these be prepared on a Sunday, frozen, and heated up for Thanksgiving on Thursday?

      Reply
      • Carol says

        November 14, 2018 at 8:32 am

        Hi, Meia, Thanks so much for your question. I would not freeze them as they would get mushy after thawing. I actually think they'd be okay for four days. Hope you enjoy!

        Reply
        • Meia Karni says

          November 14, 2018 at 8:37 am

          Oh, okay! So you would just follow the recipe all the way through and then put them in the fridge in a Tupperware in the fridge and take them out Thanksgiving day?

        • Carol says

          November 14, 2018 at 8:44 am

          Making them closer to Thanksgiving would be ideal but if you simply can not, just keep them refrigerated. Be sure to start with firm pears so they hold up. Here's a whole article with detailed from David Lebovitz. He said poached pears should keep up to five days. https://www.davidlebovitz.com/how-to-make-poached-pears/ Thanks again!

    5. Erica J says

      October 14, 2018 at 2:43 pm

      I used this recipe last night for a dinner for 6 (Silence of the Lambs/ Hannibal Lecter themed)... the “skinned” pears in a deep red syrup were perfect! (I wish I could post a photo!)
      I doubled the recipe for the sauce and poached 7 pears. I have leftover syrup that I will use over ice cream, or maybe even in cocktails ...it’s unbelievably delicious!

      Reply
      • Carol says

        October 14, 2018 at 3:15 pm

        Hi, Erica, Your party sounds like crazy fun! I think the leftover sauce would be amazing over ice cream or in a cocktail. Thanks so much and so glad you enjoyed!

        Reply
    6. Erica J says

      October 14, 2018 at 2:43 pm

      5 stars
      I used this recipe last night for a dinner for 6 (Silence of the Lambs/ Hannibal Lecter themed)... the “skinned” pears in a deep red syrup were perfect! (I wish I could post a photo!)
      I doubled the recipe for the sauce and poached 7 pears. I have leftover syrup that I will use over ice cream, or maybe even in cocktails ...it’s unbelievably delicious!

      Reply
    7. Rachel says

      July 12, 2018 at 11:50 pm

      Hi there - do you think it would be possible to do a large batch of these in the oven? I'm thinking, 40 pears for a party. Thank you!

      Reply
      • Carol says

        July 13, 2018 at 8:34 am

        Hi, Rachel, Thanks for your great question! Wow. That's going to be a lot of pears to peel! Yes, you can do poached pears in the oven. Here's some information from the New York Times: https://cooking.nytimes.com/recipes/457-oven-poached-pears-with-red-wine I'd love to know how it goes. Thanks again!

        Reply
    8. Caroline says

      December 23, 2016 at 5:27 am

      Can I make this recipe the night before? And how do I store it?

      Reply
      • Carol says

        December 23, 2016 at 9:40 am

        Hi, Caroline, Thanks so much for your question. You absolutely can make it the night before. Cool in the syrup, turning the pears occasionally as they continue to soak up the sauce. As soon as you get up in the morning, turn the pears again as you want the color as even as possible. Store in the refrigerator overnight and bring to room temperature. Hope you enjoy and Happy Holidays!

        Reply
    9. Caroline says

      December 16, 2016 at 6:38 am

      This looks great!
      If I want to make this recipe for 6 pers, should I triple the recipe?

      Reply
      • Carol says

        December 16, 2016 at 10:53 am

        Hi, Caroline, Thanks for your question. You shouldn't need to triple everything. Triple the pears of course, but perhaps just add another cup of wine and adjust sugar and orange juice up a little bit. I used this recipe as inspiration:

        http://www.foodnetwork.com/recipes/ellie-krieger/spiced-red-wine-poached-pears-recipe.html

        Ellie Krueger used only two cups of red wine for four servings. I didn’t think that was enough. It’s up to you how much sauce you want. If you have any left over, it's great over vanilla ice cream..

        Reply
    10. LuAnne says

      October 27, 2016 at 6:19 pm

      These look beautiful and I would love to serve for Christmas. Can this recipe simply be doubled to serve 4?

      Reply
      • Carol says

        October 27, 2016 at 9:37 pm

        Hi, LuAnne, I used this recipe as inspiration:

        http://www.foodnetwork.com/recipes/ellie-krieger/spiced-red-wine-poached-pears-recipe.html

        Ellie Krueger only used two cups of red wine for four servings. I didn't think that was enough so you should be fine adding two more pears. It's up to you how much sauce you want. If you have any left over, serve over ice cream.

        Reply
    11. Oana says

      December 20, 2015 at 1:53 am

      Poached pears are my absolute favorites. Well done, the flavors are simple, but complement each other so well!

      Reply
      • Carol says

        December 20, 2015 at 5:34 pm

        Thank you so much, Oana! Please stay in touch!

        Reply
    12. Oana says

      December 20, 2015 at 1:53 am

      5 stars
      Poached pears are my absolute favorites. Well done, the flavors are simple, but complement each other so well!

      Reply

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