Poached Pear in Red Wine

As a renewed fan of poached / cooked fruits for dessert, I was excited to learn about this recipe compared to my anticipation with the Apple Compote. This one is simple as it did not include any sauce to accompany it except for the reduction of red wine itself.

Poached pear in red wine sauce @ Kitchen 10, Lesson 9

Super simple yet looks lavishly elegant. Look at it. Don’t you agree?

To make this dessert:

2 pears

200ml red wine

150g sugar

2 cloves

1/2 lemon juice

1 cinnamon quill

200ml water


1. Peel the pears and remove the core.
(We did not have to remove the core for the lesson, but simply soaked the fruit into the red wine mixture).
2. Produce stock syrup with all the remaining ingredients and submerge the pears and cover with a cartouche.

3 Bring to the boil and poach gently. Test the degree of doneness with a fork.
Cool in the syrup and serve with ice cream.

(Poaching the pear took longer than the stewing the apples, because poaching is a slow stove stove cooking process. When we plated this dessert, it was already elegant by itself, as you can see, without any accompanying cream or ice cream)

David Lebovitz has an even more exciting recipe for poaching pears here with some instructions on making a cartouche (the baking or parchment paper placed over the fruits most often used in poaching and stewing recipes) too!