Pears in White Wine
Treat your taste buds to an elegant dessert with these luscious Pears in White Wine, a perfect blend of natural sweetness and aromatic spices. This simple yet sophisticated recipe features firm, ripe pears gently poached in a fragrant mixture of dry white wine, granulated sugar, and warm spices like cinnamon, star anise, and vanilla bean. A hint of citrus from fresh lemon juice, zest, and optional orange zest elevates the flavor profile, making every bite irresistibly refreshing. The poaching liquid is simmered down into a silky syrup, adding a final touch of indulgence when drizzled over tender pears. Ready in just 45 minutes, this show-stopping dessert is as versatile as it is stunning—serve it warm, chilled, or at room temperature, and garnish with fresh mint leaves for a burst of color. Perfect for dinner parties or an intimate after-dinner treat, this recipe is a celebration of seasonal fruit at its finest!
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Recipe Information
Ingredients
- 4 pieces Pears (firm and ripe, such as Bosc or Anjou)
- 750 ml Dry white wine
- 150 g Granulated sugar
- 1 piece Vanilla bean (split lengthwise, seeds scraped)
- 1 piece Cinnamon stick
- 1 piece Star anise
- 1 piece Lemon (zested and juiced)
- 1 strip Orange zest (optional, for extra citrus flavor)
- 500 ml Water (if needed to cover pears)
- 4 pieces Mint leaves (optional, for garnish)
Instructions
Peel the pears, leaving the stems intact. Trim the bottom of each pear slightly so they can stand upright if desired.
In a medium saucepan, combine the white wine, granulated sugar, vanilla bean (including seeds and pod), cinnamon stick, star anise, lemon zest, lemon juice, and orange zest (if using). Stir the mixture over medium heat until the sugar dissolves.
Add the pears to the saucepan, ensuring they are mostly submerged. If needed, add enough water to cover the pears.
Bring the liquid to a gentle simmer and cook for 25-30 minutes, turning the pears occasionally to ensure even poaching. The pears should be tender but not falling apart. Test doneness by piercing them with a knife—there should be minimal resistance.
Once cooked, carefully remove the pears from the saucepan and place them on a serving dish.
Increase the heat under the poaching liquid and let it simmer until it reduces into a syrupy consistency (about 8-10 minutes). Stir occasionally to prevent sticking.
Strain the syrup to remove the spices and zest, then drizzle it over the pears.
Serve the pears warm, at room temperature, or chilled. Garnish with mint leaves if desired.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 226.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1523 mg | 32% | |
*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.
