Best 6 Red Wine Cranberry Poached Pears Recipes

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Indulge in a delightful culinary journey with our Red Wine Cranberry Poached Pears recipe, a symphony of flavors that will tantalize your taste buds. This delectable dessert features tender and juicy pears simmered in a rich red wine and cranberry sauce, creating a vibrant and aromatic masterpiece. The natural sweetness of the pears pairs perfectly with the tartness of the cranberries and the depth of the red wine, resulting in a harmonious balance of flavors. Alongside this main recipe, we also offer variations to cater to different preferences. For those seeking a boozy treat, our Red Wine Poached Pears with Bourbon packs an extra punch of flavor. If you prefer a non-alcoholic option, our Cranberry Poached Pears offer a refreshing and equally delicious alternative. And for those with a sweet tooth, our Poached Pears with Honey and Vanilla provide a delightful and comforting dessert.

Let's cook with our recipes!

PEARS AND CRANBERRIES POACHED IN WINE



Pears and Cranberries Poached in Wine image

An elegant dessert doesn't have to take tons of work. Tart and refreshing, this simple-to-make treat is a tasty dinner finale. -Eva Amuso, Cheshire, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 8

6 medium pears, halved and cored
2 cups fresh or frozen cranberries, thawed
1-1/2 cups white wine or white grape juice
1/2 cup sugar
1/2 cup cranberry juice
2 tablespoons butter
2 teaspoons grated lemon zest
Creme fraiche or whipped cream

Steps:

  • Preheat oven to 375°. Place pears in a greased 13x9-in. baking dish, cut side up. Top with cranberries., In a small saucepan, combine wine, sugar, cranberry juice, butter and lemon zest; bring to a boil. Cook and stir until sugar is dissolved; spoon over pears., Bake, covered, 30-35 minutes or until pears are tender, basting occasionally. Serve with creme fraiche.

Nutrition Facts : Calories 120 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 15mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 3g fiber), Protein 0 protein.

CRANBERRY-POACHED PEARS



Cranberry-Poached Pears image

Pears take on an eye-catching crimson cast when poached with vibrant cranberries. Their pleasing tartness can be countered by a sliver of rich goat cheese or a dollop of creme fraiche or yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12

8 small pears, such as Seckel or Forelle, peeled, stems intact
2 tablespoons superfine sugar
1 cinnamon stick
1 large strip (4 to 5 inches) orange peel
1 large strip (4 to 5 inches) lemon peel
5 tablespoons honey
1 teaspoon fresh lemon juice
1 vanilla bean, split lengthwise
2 3/4 cups (10 ounces) fresh cranberries
1 tea bag, such as green tea or fruit tea
1/4 cup dried cranberries (optional)
Greek yogurt, creme fraiche, or soft goat cheese, for serving

Steps:

  • Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus peels, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes.
  • Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
  • Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries if using. Let cool for 15 minutes. Cover, and refrigerate overnight.
  • Before serving, remove vanilla bean, cinnamon stick, citrus peels, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, creme fraiche, or cheese.

RED WINE & CRANBERRY POACHED PEARS



Red Wine & Cranberry Poached Pears image

While being poached, the pear absorbs the sweetness and spice from the sugar, wine, cinnamon and peppercorn. It makes an easy, yet elegant, dessert that's perfect for a special night. -Kiersten Atkinson, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 cups dry red wine
1 cup water
1/2 cup sugar
1 lemon zest strip (about 2 inches wide)
1 cinnamon stick (3 inches)
1/2 teaspoon whole peppercorns
1 cup fresh or frozen cranberries
4 medium Bosc pears (about 6 ounces each)
Creme fraiche or sour cream, optional

Steps:

  • In a large saucepan, bring the first 6 ingredients to a boil; add cranberries. Reduce heat; simmer, uncovered, 10 minutes., Meanwhile, core pears from bottom, leaving stems intact. Peel pears. Add to pan, in a single layer on their sides. Simmer, uncovered, until pears are almost tender, about 10 minutes longer, turning occasionally. Remove from heat; let stand 10 minutes., Drain pears; reserving poaching liquid and cranberries. Remove peppercorns. Place pears on dessert plates; drizzle with reserved poaching liquid. Top with cranberries and crème fraiche, if desired.

Nutrition Facts :

RED WINE POACHED PEARS



Red Wine Poached Pears image

Provided by Food Network

Categories     dessert

Time 13h40m

Yield 6 servings

Number Of Ingredients 17

1 lemon
1 orange
1 bottle red wine (recommended: Shiraz/Syrah or Zinfandel)
8 cups water
1/2 cup honey
1 (1-inch) piece fresh ginger, sliced
1/2 teaspoon black peppercorns
1/2 teaspoon cloves
4 cardamom seeds
2 star anise
1 bay leaf
6 Bartlett pears, peeled
Creamy Pistachio Nut Filling, recipe follows
1 1/2 cups mascarpone cheese
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup pistachios, coarsely chopped

Steps:

  • Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.
  • Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.
  • Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
  • Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.
  • In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.
  • Use immediately or refrigerate and return to room temperature before filling the pears.

Nutrition Facts : Calories 203 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 10 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 1 grams, Sugar 30 grams

SPICED RED WINE POACHED PEARS



Spiced Red Wine Poached Pears image

As elegant as they are delicious, poached pears are a splendid finish to dinners dressy or plain. Here, the poaching syrup is red wine, honey and good cold-weather spices: cloves, cinnamon and star anise. Look for pears that are ripe but still firm, and if you can, choose pears that have stems - they make for a more attractive dish. You can serve the pears soon after they're made or you can cover and refrigerate them in their syrup and serve them chilled or at room temperature. They're good on their own or alongside whipped cream or crème fraîche.

Provided by Dorie Greenspan

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 lemon
6 ripe but firm pears
2 cups (480 milliliters) red wine
1/2 cup (120 milliliters) water
3 tablespoons sugar
3 tablespoons honey
2 whole cloves
1 cinnamon stick
1 whole star anise
Lightly sweetened whipped cream or crème fraîche, for serving (optional)

Steps:

  • Halve the lemon, and remove 3 wide strips of rind. Peel the pears, leaving a topknot of skin and the stem, if it's attached; rub with the cut lemon. Working from the bottom, core the pears.
  • Choose a pot that will hold the pears snugly. Cut a circle of parchment paper to fit inside the pot. Cut 4 slices from the lemon and put them, the strips of zest and all the other ingredients - except the pears - into the pot. Bring to a boil, lower the heat and add the pears, tops up - it's O.K. if they're not fully submerged. Cover with the paper circle and the pot's lid.
  • Simmer for 15 to 20 minutes - the pears should still be slightly firm but easily pierced with the tip of a knife; transfer them to a bowl. Boil the syrup for 5 minutes, pour over the fruit and discard the spices. Serve slightly warm, at room temperature or chilled, with or without cream.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 0 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 34 grams, TransFat 0 grams

CRANBERRY POACHED PEARS



Cranberry Poached Pears image

This comes from the Cranberry Cookbook, it is so delicious - there is nothing better than poached pears - and the cranberries just enhance the flavor.

Provided by Chef mariajane

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups cranberry juice
1/4 cup orange juice
1/2 cup sugar
1 stick cinnamon
1 star anise (optional)
4 firm ripe pears
1/2 cup fresh cranberries

Steps:

  • Put the cranberry juice, orange juice and sugar in a saucepan large enough to hold the pears. Heat gently to dissolve the sugar. Add the cinnamon and star anise, if using, and boil for 5 minutes.
  • Peel the pears and immediately stand them in the pan with the cranberry syrup. Cover and simmer gently for 40 minutes, or until the pears are cooked and soft through to the center when pierced with a skewer.
  • Remove from the heat and leave to cool completely in the syrup. Chill for 2 hours or overnight, occasionally turning the pears in the syrup to achieve an even color.
  • Remove the pears from the pan and bring the cranberry syrup to the boil for 20 minutes, or until reduced to a thick syrup. Add the fresh cranberries and simmer for a further 5 minutes. Remove from the heat and set aside until competely cooled.
  • Place the pears on a plate with the cranberries and pour the sauce over and around them.

Nutrition Facts : Calories 273.8, Fat 0.4, Sodium 4.6, Carbohydrate 70.8, Fiber 5.7, Sugar 58, Protein 0.8

Tips:

  • Select ripe but firm pears, such as Bosc or Anjou, for the best texture.
  • Use a good quality red wine for the poaching liquid. A dry red wine, such as Cabernet Sauvignon or Merlot, will work well.
  • Add a variety of spices to the poaching liquid for extra flavor. Some good options include cinnamon sticks, star anise, cloves, and orange peel.
  • Poach the pears until they are tender but still hold their shape. This will usually take about 20-30 minutes.
  • Serve the pears warm or at room temperature. They can be enjoyed on their own, or topped with whipped cream, ice cream, or yogurt.

Conclusion:

Red wine cranberry poached pears are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. The pears are tender and flavorful, and the poaching liquid is rich and complex. This dessert is sure to impress your guests, and it is a great way to use up any leftover red wine.

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