4.74 from 23 votes

Red Wine Poached Pears

Name: Red Wine Poached Pears
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 3 cups (1 750 ml bottle) dry red wine (such as Cabernet Sauvignon or Merlot); 1/2 cup granulated 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 cloves; 4 firm, ripe Bosc pears; 3/4 cup heavy whipping cream; 3 tablespoons mascarpone cheese; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

By CarolPublished Dec 11, 2025

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55 mins

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Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream is a sexy holiday dessert that will have everyone talking! With silky pears, a lush sauce, and rich mascarpone cream, it’s the kind of restaurant-worthy finale that feels luxurious but is surprisingly simple to pull off.

“Our family loved these pears and whipping cream! I am sure I didn’t do everything exactly right, but they came out PERFECT and delicious!“

Red Wine Poached Pear with Mascarpone Whipped Cream on white plate with gold fork being drizzled with sauce. — Photography by Ashleigh Scott Creative

Why This Recipe is a Keeper!
How to Make red wine poached pears:
Chef Tips and Tricks:
Recipe FAQs:
Serve as part of a full menu with:
More elegant dessert recipes you’ll love!
Red Wine Poached Pears Recipe

Why This Recipe is a Keeper!

Whether you need a show-stopping, sophisticated dessert or want something easy you can make ahead of time for a memorable holiday dinner, these 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!

This poached pears in red wine recipe is:

Impressive! The pears take on a stunning ruby-red color that creates a dramatic presentation.
Easy, low effort, elegance! They look like a restaurant dessert but require minimal hands-on work, and the technique is super simple!
The perfect make-ahead dessert!
Light yet satisfying! Red Wine Poached Pears are a refreshing alternative to heavy holiday desserts while still feeling indulgent.

Together, the jewel-toned poached pears and mascarpone whipped cream create a dessert that’s both effortless and unforgettable. Serve them once, and they’ll become the elegant holiday tradition everyone asks for year after year!

One serving of Red Wine Poached Pears in serving bowl with fork.

How to Make red wine poached pears:

Recipe Ingredients:

Here’s everything you’ll need to make this poached pears recipe. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

Orange Peel and Juice: You’ll need one large, juicy orange that yields a half-cup of fresh juice. Before juicing the orange, use a vegetable peeler to pull a 1-inch by 4-inch strip, leaving as much of the white pith behind. The pith tends to be bitter.
Dry Red Wine: Use a good, drinkable dry red wine. You’ll need 3 cups or a whole 750ml bottle. NON-ALCOHOLIC SUBSTITUTE: If you want to make a non-alcoholic version of these pears, use 3 cups of pomegranate or cranberry juice and adjust the sugar accordingly. You may also need to adjust the acidity; you can do so with lemon juice.
Whole Cloves: I prefer to use whole cloves rather than ground cloves, so they flavor the red wine sauce but can then be strained out.
Cinnamon Stick: I prefer a whole cinnamon stick for the same reason as whole cloves — it flavors but can then be strained out.
Bosc Pears: 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 at the perfect ripeness for poaching when they yield slightly to pressure but are still firm. Look for pears without blemishes, as removing them can affect their appearance.
Mascarpone Cheese: Mascarpone is an Italian cream cheese from the Lombardy region. It has a buttery, velvety texture that is richer than American cream cheese.

Step-By-Step Instructions:

Gather and prep all the ingredients.

Red wine sauce in stainless steel sauce pan being mixed with wooden spoon.

In a small saucepan, combine the red wine, sugar, orange peel, orange juice, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer for 5 minutes.

Four peeled pears with knife on wood cutting board.

Peel the pears carefully, leaving the stems intact and taking care not to bruise them.

Four pears in stainless steel saucepan being simmered in red wine sauce.

Place the pears in the simmering liquid. Reduce the heat to low and gently simmer for 20 to 30 minutes, depending on size, turning them every 5 minutes with a slotted spoon to ensure even coloring. Pears should be tender but still hold their shape.

Four simmered pears in red wine sauce in stainless steel saucepan.

Remove from the heat and cool at room temperature in the poaching liquid, turning occasionally to ensure even color. Once at room temperature, refrigerate the pears in the poaching liquid for at least 4 hours or up to 24 hours, turning occasionally for even color. When ready to serve, transfer the pears to a bowl or plate to come to room temperature.

Strain the poaching liquid back into the saucepan. Bring to a boil, then reduce the heat to medium and simmer until reduced by at least half. The sauce should be slightly syrupy. Cool to room temperature.

In a small, deep bowl, combine the cream, mascarpone, powdered sugar, and vanilla. Beat with a mixer until thick, smooth, and peaks form, 3 to 4 minutes.

Three poached pears on white plate being drizzled with sauce.

Arrange the pears on serving plates, either standing up or halved, lying horizontally. Spoon or drizzle the reduced red wine syrup over the pears.
Serve the poached pears with a generous dollop of Vanilla Mascarpone Whipped Cream.

Chef Tips and Tricks:

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.
If you plan to serve the pears upright, test them before simmering to see whether they will stand. If not, shave some off the bottom to level 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.
I serve with this simple vanilla mascarpone whipped cream. For less work, gently heat them back up in the poaching liquid and serve warm with vanilla ice cream.
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.
If serving whole, give your guests a heads up about the seeds in the center of the pear. If serving halved (see photo below), use a spoon or melon baller to remove the seeds neatly.

Poached pear sliced in half in a bowl with Mascarpone Whipped Cream.

Recipe FAQs:

what kind of pears work best for poaching?

Bosc (also called Kaiser) pears are ideal for poaching because they hold their shape beautifully as they cook. That said, any firm, not-too-ripe pear will work.

can i make this poached pears recipe with white wine instead?

Absolutely. White wine works beautifully for poached pears and creates a more subtle, floral flavor. The pears won’t take on the dramatic ruby hue, but the cooking method is the same. Choose a dry white such as Sauvignon Blanc or an unoaked Chardonnay.

can i make a non-alcoholic version of this poached pears recipe?

Yes. You can omit the alcohol and still get a beautiful result. The pears will poach the same way and still take on a lovely color. Swap the red wine for pomegranate or cranberry juice, and adjust the sugar accordingly, up or down.

Should the pears be served warm, room temp, or chilled?

You can serve poached pears warm, at room temperature, or chilled. Serving them slightly chilled or at room temperature allows the flavors to develop as they rest in the poaching liquid, and the pears hold their shape better. If you serve them warm, let them cool a bit so the whipped cream doesn’t melt. Or, replace the whipped cream with vanilla ice cream.