When you need a fancy dessert but don’t have the time to have a Great british Bake Off in your kitchen, this recipe for White Wine Poached Pears is the one to make. Poached pears are surprisingly simple yet elegant. The poaching liquid brings out the flavor of the pear and creates a delicious sauce. Serve with salted whip cream, creme anglaise or ice cream for the perfect treat.
How to poach pears
Poaching pears is a simple way to elevate a humble fruit. Bring wine, water, sugar, honey and seasonings to a boil in a large pot. Peel pears and place into the pot. Reduce heat to a simmer and cook for 30 minutes or until pears are tender but not falling apart. Remove pears and set upright in a dish to cool in the refrigerator. While pears are cooling, bring the poaching liquid up to a boil again and reduce sauce until it has thickened into a syrup consistency. Serve sauce over pears and with ice cream, creme anglaise or salted whipped cream.
Are poached pears served cold or warm
Poached pears are usually served chilled or at room temperature. Hot pears will melt the accompanying ice cream or cream. While pears are cooling, you can make your accompanying sauce and cremes. White Wine Poached Pears can also be made in advance and brought out right before serving.
How long do poached pears last in the fridge
Poached pears can be made in advance and stored in the fridge for up to 3 days. Poached pears will probably not stand up to freezing as pears can become mushy.
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make it a meal
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- Other Side Options
White Wine Poached Pears
When you want a fancy yet easy dessert, look no further than this recipe for White Wine Poached Pears. It's delicious and easy to make!
- 750 ML White Wine Riesling
- 1 Cup Water
- 3/4 Cup Sugar
- 1 Tsp Vanilla
- 3 Tbsp Honey
- 1 Tsp Cinnamon
- 4 Pears Firm to touch
- 1/2 Cup Heavy Cream
- 1 Tbsp Honey
- Salt a pinch, to taste
Combine wine, water, sugar, vanilla, honey and cinnamon in a large pot and bring to a boil.
Peel the pears, leaving the stems intact.
Place pears in the liquid and arrange so that they are covered. Reduce to a simmer and cook until pears are softened, about 30 minutes. Remove pears and place into a dish standing upright. Chill pears in the refridgerator.
Bring poaching liquid up to a boil and cook until the liquid has a syrup consistency, about 5-7 minutes. Remove from heat and let cool.
Combine heavy cream, honey and salt into a bowl. Using an electric beater, whip together until stiff peaks form, about 2 minutes.
Serve pears with salted whipped cream and drizzle poaching liquid over the pears and cream. Enjoy!
*Use firm, unripened pears. Ripe pears will be hard to peel
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