Spanish Poached Pears
Indulge in the elegant simplicity of Spanish Poached Pears, a dessert that marries the natural sweetness of ripe pears with the bold, fruity depth of red wine. This recipe features firm pears gently simmered in a spiced wine mixture infused with cinnamon, cloves, orange peel, and vanilla, creating a fragrant symphony of flavors. As the pears become tender, the poaching liquid reduces into a luscious syrup, perfect for drizzling over the fruit. With just 10 minutes of prep and a hands-off cooking process, this sophisticated treat looks as stunning as it tastes. Serve these ruby-hued beauties warm, chilled, or at room temperature, and, for an extra touch of indulgence, pair them with creamy vanilla ice cream or whipped cream. Perfect for dinner parties or a cozy night in, these Spanish Poached Pears are a true celebration of simple, seasonal ingredients.
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Recipe Information
Ingredients
- 4 pieces Pears (firm and ripe, such as Bosc or Anjou)
- 750 ml Dry red wine (such as Tempranillo or Rioja)
- 150 grams Granulated sugar
- 1 piece Cinnamon stick
- 1 piece Orange peel (use a vegetable peeler to remove strips of peel, avoiding the white pith)
- 3 pieces Cloves
- 1 teaspoon Vanilla extract
- 250 ml Water
Instructions
Peel the pears, leaving the stems attached, and slice a small amount off the bottom so they can stand upright later. Set aside.
In a medium-sized pot, combine the red wine, water, sugar, cinnamon stick, orange peel, cloves, and vanilla extract.
Place the pot over medium heat and stir occasionally until the sugar is fully dissolved. Bring the mixture to a gentle simmer.
Carefully place the peeled pears into the pot, ensuring they are mostly submerged in the liquid. Reduce the heat to low and cover the pot with a lid, leaving a small gap for steam to escape.
Simmer the pears gently for about 20-30 minutes, turning them occasionally to ensure even cooking. They should be tender but not mushy when pierced with a knife.
Once the pears are cooked, use a slotted spoon to carefully transfer them onto a plate or serving dish.
Increase the heat under the pot to medium-high and boil the poaching liquid until it reduces by half and thickens into a syrup, about 10-15 minutes.
Allow the syrup to cool slightly before drizzling it over the pears. Serve warm, at room temperature, or chilled.
Optional: Pair with vanilla ice cream or whipped cream for added indulgence.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 223.8 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1849 mg | 39% | |
*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.
