Christmas Pear
Infuse your holiday table with elegance and warmth by serving these show-stopping Christmas Pears! This recipe combines tender, poached pears with the rich flavors of dry red wine, citrus, and aromatic spices like cinnamon, cloves, and star anise, creating a festive dessert that's as beautiful as it is indulgent. The pears are gently simmered until perfectly soft and infused with vibrant notes of orange and vanilla, then served with a velvety red wine reduction that doubles as a stunning glaze. Garnished with a sprig of fresh mint or rosemary, these pears not only deliver holiday cheer in every bite but also make a sophisticated finish to any dinner party. Perfect for Christmas or any winter gathering, this dessert is a balance of simplicity and elegance, ideal for impressing guests while embracing the season's cozy flavors.
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Recipe Information
Ingredients
- 4 whole Pears (e.g., Bosc or Anjou)
- 750 ml Dry red wine
- 250 ml Water
- 150 g Granulated sugar
- 1 whole Orange
- 1 whole Cinnamon stick
- 4 whole Cloves
- 2 whole Star anise
- 1 tsp Vanilla extract
- 4 sprigs Fresh mint or rosemary (optional, for garnish)
Instructions
Peel the pears, leaving the stems intact, and cut a small slice off the bottom of each pear so they can stand upright.
Zest the orange using a fine grater, trying to avoid the white pith, and juice its contents into a small bowl. Set aside.
In a medium saucepan, combine the red wine, water, sugar, orange zest, orange juice, cinnamon stick, cloves, star anise, and vanilla extract.
Place the saucepan over medium heat and stir gently until the sugar is fully dissolved, bringing the mixture just to a simmer.
Carefully lower the peeled pears into the poaching liquid, ensuring they are submerged. If necessary, lay a small piece of parchment paper over the pears to keep them under the liquid during cooking.
Simmer the pears gently over low heat for 30-40 minutes, turning them every 10 minutes to ensure even coloring and flavor absorption.
Check for doneness by inserting a knife or skewer into the thickest part of the pear—it should slide through easily without resistance.
Using a slotted spoon, carefully remove the poached pears and set them upright on a serving dish or individual plates.
Increase the heat under the saucepan and simmer the poaching liquid for 5-10 minutes to reduce it to a thick, syrup-like consistency.
Strain the sauce through a fine sieve to remove the spices and orange zest.
Drizzle the warm sauce generously over the pears when serving. Garnish with a sprig of fresh mint or rosemary, if desired.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 307.1 g | 112% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 235.4 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2241 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
