An Effortlessly Elegant Dessert for Any Occasion
Looking for a dessert that’s both a showstopper and surprisingly simple? These White Wine Poached Pears are your answer! Gently simmered in a fragrant bath of wine, cinnamon, and lemon, the pears become tender and infused with incredible flavor. Paired with a bright, fresh strawberry coulis, this dish is a sophisticated treat that feels special without the stress. It’s the perfect light and fruity finale to any meal, proving that the most beautiful desserts are often the simplest.
Ingredients
• 1 bottle / 750 ml white wine, such as Riesling or Chardonnay
• Zest of 1 large lemon, in wide strips
• 8 whole cloves
• 2 whole cinnamon sticks
• 1 cup / 200 g granulated sugar, divided
• 4 firm Bosc pears, peeled, halved lengthwise, cored
• 1 pint / 340 g fresh strawberries, hulled and halved
• 1 teaspoon / 5 ml vanilla extract
• 8 sprigs fresh mint, for garnish
Instructions
1. In a large pot, combine the white wine, lemon zest strips, whole cloves, cinnamon sticks, and ½ cup / 100 g of the sugar. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer.
2. Carefully place the prepared pear halves into the spiced wine, ensuring they are mostly submerged. Cover the pot and let them poach for 5 minutes. Remove from the heat and allow the pears to steep in the liquid, covered, for 20 minutes to fully absorb the flavors. Transfer the pears and liquid to a container and chill completely in the refrigerator.
3. While the pears are chilling, prepare the strawberry coulis. In a high-speed blender, combine the hulled strawberries, the remaining ½ cup / 100 g of sugar, and the vanilla extract. Blend until the mixture is perfectly smooth and silky. If needed, add a teaspoon of water to help it blend.
4. To serve, spoon a generous pool of the vibrant strawberry coulis onto the center of each dessert plate. Place one chilled pear half, cut-side down, in the middle of the sauce. Garnish with a fresh sprig of mint placed near the stem end for a beautiful finish.
Nutritional Information
• Approximate values per serving (1 pear half with sauce):Calories: 285 kcalCarbohydrates: 55 gSugar: 48 gFat: 1 gProtein: 1 gFiber: 5 g
Pro Tips
• for Perfect Poached Pears
• Use firm, slightly underripe pears like Bosc or Anjou. They hold their shape beautifully during poaching and won’t turn to mush.
• This dessert is perfect for making ahead! The pears can be poached and stored in their syrup in the fridge for up to 3 days. The flavors will deepen and become even more delicious.
• The leftover poaching liquid is liquid gold! Reduce it on the stove to create a delicious syrup to drizzle over ice cream, yogurt, or pancakes.
• For a non-alcoholic version, substitute the white wine with an equal amount of white grape juice and reduce the initial sugar by half.
FAQ
Q: Is this poached pear recipe vegan friendly
A: Yes, this recipe is easily made vegan. The key is to use a vegan-certified white wine, as some wines use animal-derived products during the fining process. Additionally, use vegan granulated sugar, such as organic or beet sugar, which is not processed with bone char.
Q: Can I make these poached pears without wine
A: Absolutely! For a delicious non-alcoholic version, the recipe suggests substituting the white wine with an equal amount of white grape juice. Since the juice is naturally sweet, you should reduce the initial sugar in the poaching liquid by half.
Q: How can I make this vegetarian dessert lower in sugar
A: To reduce the sugar content, you can use a naturally sweeter wine like a late-harvest Riesling and decrease the added sugar in the poaching liquid to ¼ cup (50g). For the coulis, rely on the natural sweetness of very ripe strawberries and reduce the added sugar, tasting as you blend to reach your desired sweetness.
Q: Can I prepare this vegetarian dessert in advance
A: This is a perfect make-ahead dessert. The pears can be poached and stored in their poaching liquid in an airtight container in the refrigerator for up to 3 days. The strawberry coulis can also be made ahead and stored separately for 2-3 days. This allows the flavors to meld and deepen beautifully.
