Merlot-poached pears with vanilla & cinnamon

Merlot-poached pears with vanilla & cinnamon

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 10 mins Cook: 1 hr plus chilling

Easy

Serves 4

Whole poached pears make an elegant dinner party dessert, with a red wine sauce and fragrant cinnamon and vanilla

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal399
  • fat0g
  • saturates0g
  • carbs65g
  • sugars65g
  • fibre4g
  • protein1g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 750ml bottle Merlot or other red wine
  • 200g golden caster sugar
  • 2 cinnamon sticks, snapped in half
  • 1 vanilla pod, halved lengthways then halved across to make 4 strips
  • 4 firm pears, peeled
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

Method

  1. Tip the wine, sugar, cinnamon and vanilla into a deep medium pan and heat gently until the sugar dissolves. Add the pears, making sure they are fully covered by the wine, then simmer for 30 mins until they are just tender. If the pears are very ripe, they may be ready in 20 mins. Can be made up to 2 days ahead – leave the pears in the syrup in the fridge until you’re ready to finish the recipe.

  2. Remove the pears from the pan with a slotted spoon and boil the syrup for 30 mins to reduce it and make it more syrupy. Cool, then chill for up to 2 days. Remove from the fridge 1 hr before serving.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Pipit
6th Jun, 2016
5.05
I added less sugar to the recipe and served pears with vanilla ice cream. It was soooo delicious.
lizleicester
28th Feb, 2015
5.05
I cooked this in the slow cooker for 5 hours and it is delicious. I used 6 x Conference pears but the same amount of wine, sugar, etc as shown in the recipe.
mrsraggle
23rd Oct, 2017
If making ahead, do you re-heat the pears and sauce before serving? How and for how long?
goodfoodteam's picture
goodfoodteam
27th Oct, 2017
Thanks for your question. You can either make up to 2 days ahead as in step 1 or in step 2, either way the recipe is served at room temperature so there's no need to reheat it last minute.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.