Poached pears in spiced red wine

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Results 1-20

• Essgeebee

  19 February 2008

  Essgeebee commented on this recipe

  Delicious, eye catching and easy to do. Just don't reduce the liquour too much. I did and it set in the bowls like toffee!

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• comfortfood

  17 April 2008

  comfortfood commented on this recipe

  You've got to try this - it's an absolute star at a dinner party. My guests thought I'd gone to so much effort to produce this - I didn't let them think otherwise! Very easy, it is really delicious and I echo Essgeebee's comments about not reducing the liquour too far - it didn't go to waste as my kids loved the gooey sauce with icecream. A definite hit.

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• layla

  08 October 2008

  layla rated and commented on this recipe

  

  Fabulous! Tasty and guilt free. It was really easy to keep this bubbling away whilst I tended to the main course cooking.

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• lesley

  18 November 2008

  lesley commented on this recipe

  my daughter will cook this in a local cookery competition

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• ELIZABETH

  29 December 2008

  ELIZABETH commented on this recipe

  I made this yesterday for a dinner party , they were amazing although i had to poach my pears for much longer than stated as they were quite hard when i bought them, the smell of the vanilla was delicious . I also agree with the comments about reducing the sauce it is very easy to over reduce and it does become alot thicker when cooled . I am going to make this again on New Years day it was so yummy ,even my husband ate it and he doesn't like pears

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• DJW

  05 January 2009

  DJW rated and commented on this recipe

  

  So simple but very tasty. Having read comments about reducing i probably went the other way so had loads of sauce even though I kept tasting it whilst pears were poaching - a great hot wine drink even with the rubbish red wine I used. I am going to try freezing left over sauce if it hasn't disappeared out of the fridge. Will definately be making again.

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• iklektik

  07 February 2009

  iklektik commented on this recipe

  I have made this many many times, but by picking the ingredients from a collection of recipes. You can further elivate it by adding 2 cloves, zest of a lemmon and some orange zest. I have have tried £1.99 bottles of red and £6.00 bottles of red with little difference in final taste. As Essgeebee states, don't reduce too much or on a rolling boil or you will have toffee! However... this happened to me last week, angry, I put the spare portions in the fridge, a day later and the toffee had turned back into a nice syrup again!!! Whilst it may be 'fat free' it does have a high sugar content (which I reduced). If you like this then try Pickled Pears. Happy Cooking.

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• Shona

  01 March 2009

  Shona commented on this recipe

  excellent, easy, impressive! dinner party dessert impressed the inlaws!

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• Tess McCourt

  23 September 2009

  Tess McCourt commented on this recipe

  about to make this recipe for a lunch for 160 ... will post a comment once the blisters have healed!

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• AussieScott

  20 June 2010

  AussieScott rated and commented on this recipe

  

  Made these lsat night, really looking forward to eating them today. Been sipping at the sauce as it is just Sooo tasty. So easy to do to! Definitely becoming a stapple in my kitchen for entertaining :)

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• Jacqueline

  02 July 2010

  Jacqueline rated and commented on this recipe

  

  Was cooking this with what I already had in as wanted to use up some wine which was opened already so used vanilla extract instead of pods and some ground cinnamon instead of sticks, I thought this was delicious and I will be cooking this again.

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• Sue Campbell

  08 December 2010

  Sue Campbell commented on this recipe

  I loved the idea of this recipe but adapted it to my larder contents. I used sweet fruity rose wine, golden caster sugar and a tsp of ground cinnamon and a tsp of good vanilla extract. I served it with homemade vanilla ice cream and it was light, fruity and absolutely delicious :oD

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• jab1

  13 January 2011

  jab1 commented on this recipe

  I made this today for my family, it was a great success, they have asked me to make it again. It was so easy to do, we all loved it. I am going to do this for a dinner party quite soon.

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• Amanda

  18 June 2011

  Amanda rated and commented on this recipe

  

  Made this for a dinner party. I now crave the dessert the sauce is such a delight and have made it number of times, . Will be making again soon.

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• dawn24

  24 August 2011

  dawn24 commented on this recipe

  Very nice, will make again. I served it with Creme fraiche. Delicious

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• Shortie

  02 October 2011

  Shortie rated and commented on this recipe

  

  An absolute winner! I cut the pears in half, the two tone colouring looked amazing, served with marscapone.

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• K8

  24 October 2011

  K8 rated and commented on this recipe

  

  This recipe is amazing. I tried it and had lots of compliments. I used vanilla essense instead of a pod. And added cinnamon sticks and star anaise. This is easy to do and can be prepared before the occasion. LOVELY!

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• isapple

  05 January 2012

  isapple commented on this recipe

  Should this be served hot or cold?

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• Anne Gillbard

  26 January 2012

  Anne Gillbard commented on this recipe

  I have now made this a few times its very simple to make and absolutely delicious - I agree with previous comments that the quality of the red wine doesn't make much difference but I think the Vanilla Pod is essential as opposed to using essence. I agree with previous comments that a good quality Vanilla ice cream is the best accompaniment.

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• Joy

  28 January 2012

  Joy rated and commented on this recipe

  

  Its the first time i've made this and it was delicious, so easy to make but the only problem i had was i don't think that i poached the pears for long enough because i wasnt sure if the wine was surposed to go all the way through the pears. (I did poach the pears for about 40 minutes though).

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Ingredients

• 1 vanilla pod
• 1 bottle red wine
• 225g caster sugar
• 1 cinnamon stick , halved
• fresh thyme sprig , plus sprigs to seve
• 6 pears , peeled, but kept whole with stalk intact

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Vegetarian

Fat free

Ingredients

• 1 vanilla pod
• 1 bottle red wine
• 225g caster sugar
• 1 cinnamon stick , halved
• fresh thyme sprig , plus sprigs to seve
• 6 pears , peeled, but kept whole with stalk intact

Per serving

235 kcalories, protein 0g, carbohydrate 51g, fat 0 g, saturated fat 0g, fibre 2g, sugar 51g, salt 0.3 g

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