Pears Poached in Red Wine


Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

Poires au Vin Rouge is a terrific way of preparing autumn pears, and fills the house with a marvellous scent of wine and spices. The juice makes a wonderful spicy punch – just add a little cognac!


  • 1 bottle red Burgundy
  • 4 cloves
  • 2 blades of mace
  • 100 g unrefined caster sugar
  • 6 pears


    Place the red wine, cloves, mace and caster sugar in a saucepan (large enough also to accommodate the pears) and gently bring to a simmer.

    Peel the pears, carefully keeping their beautiful shape and the stem on. Add the pears to the wine and simmer for 30 minutes, turning the pears to ensure even cooking and staining from the red wine.

    Leave the pears to cool in the wine and then serve at room temperature. The pears can be served on their own or in a soup bowl with a ladleful of the red wine.