Special Gift Offer

Close 2 gift subscriptions for the price of 1


Wine-poached pears with vanilla-cinnamon sauce

Your average Anjou may not seem as “sexy” as trendier fruits. But poach it in red wine and—hello! Plain-jane pears become a delicacy!

Share Recipe


Pick a dry red wine (merlot is good), and don’t let the liquid boil hard while the pears poach. A light simmer will keep the fruit from turning to mush. Using firm, slightly underripe pears will also prevent overcooking


Boil wine, cider, sugar, lemon peel, vanilla bean, and cinnamon in a saucepan over high heat. Reduce heat to low, add pears, and poach until easily pierced with a knife, about 40 minutes, stirring occasionally. Allow pears to cool in liquid for at least 1 hour or chill overnight. Halve pears lengthwise, then remove core with a melon baller. Reduce 1 cup of poaching liquid in a small saucepan over high heat to 1/4 cup, about 15 minutes. To serve, arrange 2 pear halves on each serving plate, top with yogurt and berries, then drizzle with sauce.

Reduce 1 cup poaching liquid until syrupy—it’s ready when it leaves a path on the spatula.

Reduce 1 cup poaching liquid until syrupy—it’s ready when it leaves a path on the spatula.

Nutritional Facts

Tags: Easy, Vegetarian, Valentine'S Day, Dinner, For Two, Dessert, Poached Fruit, Anniversary, Fruit

Share Recipe:

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!


You May Also Like

Looking for a little more inspiration or ideas? With appetizer, snack, breakfast, brunch, lunch, dinner, side dish, drink, and dessert recipes, from grilling and barbecue to slow cooked, make ahead, and everything in between, we aim to help you in your cooking endeavors with straightforward and flavorful recipes.


Cherry Thumbprint Cookies