Poached Pears

These Poached Pears in white wine, honey and spices make for a great after dinner, light Mediterranean dessert. This is a fantastic Fall/Winter dessert!

Course Dessert

Cuisine Mediterranean

Keyword poached pears, poached pears in white wine

Prep Time 5

Cook Time 20

Syrup reducing 15

Total Time 40

Servings servings

Calories 215kcal

Author Sonila

Equipment

1 medium sauce pot

Ingredients

3 Bosc pears
500 ml white wine Fruity or sweet wines work best.
0.5 cup honey
1 tbsp vanilla extract
2-3 cinnamon sticks 1 for syrup, the rest as garnishes
3 cloves add more if you like the clove taste, it can overpower the flavor so maybe add less if you don't know if you like cloves or not.

Instructions

Whisk wine, honey and vanilla extract. Add a cinnamon stick and cloves and place the pot over the stovetop in medium heat.
While the syrup is warming up, whisk occasionally and in the meantime peel the pears. Try to leave the stem on as it looks decorative.
Once syrup boil, add pears in the pot. Try to keep them in single line, not overcrowding each other. Gently rotate the pears occasionally and make sure they don't stick to the bottom. Let cook for about 20 minutes or so. You want the pears to be soft enough but not mushy.
Remove the pears carefully from pot. Lower heat and let the syrup cook so it reduces and thickens up.
My personal preference is to chill the pears in the refrigerator for few hour before serving and warm up the syrup and cover them in syrup right before serving. However, feel free to serve them hot or cold to your preference:).

Notes

I estimate half a pear per serving but it really depends on the person. Some of my guests have enjoyed a whole pear per person.
While you're using a lot of wine and a lot of honey to make the syrup, please remember that you're not consuming all of it at the end as the syrup is left over on the plate.
You can serve poached pears warm with some ice cream or cold with nuts and other fruits, cookies and coffee/tea.

Nutrition