Pere Cotte Nel Vino Rosso

Pears Poached in Red Wine

Choose pears that are firm enough to poach and remain whole and intact during the cooking process. Also make sure they are all the same size so they cook simultaneously! The longer you leave the cooked pears in the wine the darker and more intensely flavored they become.


  • 6 firm pears, peeled, left whole with stalks on
  • ½ cinnamon stick
  • 5 tablespoons superfine sugar
  • 1 bottle good red wine


  1. Place the pears upright in a large, wide saucepan, slicing off the bottom of each pear in order to make it stand upright.
  2. Add the cinnamon and sugar. Pour over the wine and bring to a boil, then reduce the heat to minimum.
  3. Cover and simmer very slowly until the pears are soft, frequently turning them in the wine as they cook so that they become completely soaked and colored by the wine.
  4. Transfer the pears to a bowl and allow to cool, turning frequently. Remove the cinnamon stick.
  5. Serve the pears on their own or with cream, ice cream, or plain mascarpone. You may like to reduce the wine to a syrup, having drained the pears, and then drizzle the syrup over the fruit.

To Serve

cream, ice cream, or mascarpone cheese