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!
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!
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!
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
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Equipment
Ingredients
Pears
- 3 cups dry red wine - such as cabernet or merlot
- 1/2 cup sugar
- 1 long strip orange peel - approximately 1-inch by 4-inch
- 1 large orange - juiced (about 1/2 cup)
- 1 cinnamon stick
- 2 whole whole cloves
- 2 firm, ripe Bosc pears
Whipped Cream
- 1/2 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.
Recipe Notes
- Pears are the perfect ripeness for poaching when they yield slightly to pressure but are still firm. Look for pears free of blemishes, as removing them can affect their appearance.
- When peeling the 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.
- 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.
- 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
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.
Hi Carol, thanks for an amazing recipe! My poaching liquid is simmering to reduce to syrup right now. I tried a teaspoon of it and it’s delicious. I have one follow up question. How much residual alcohol is left in the final product, if any? I’m pregnant and normally wouldn’t cook anything like that at the moment but I was given a bottle of red wine and opened it to add a small amount to bolognese and didn’t want to waste the rest. Thanks again!
Thanks so much for your question! Sorry for the delay in responding; I’m dealing with a family situation right now. As far as the level of alcohol left, it’s really hard to say. It’s a myth that “alcohol cooks off.” There’s always a small amount left. Please consult your doctor as to the amount of alcohol that is safe to consume right now. Thanks again!
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!
Hi, Gabrielle, Wow! Thanks so much!! So happy you enjoyed and your first poaching experience was successful on my recipe!! Thanks again!
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.
Thanks so much, Kristie! Sounds absolutely lovely! Love the idea to fan out the pears and blue cheese has my heart! Thanks again!
Sounds like a great touch!!