Pears Poached in Pinot Noir

| December 13, 2009 | 1 Comment

Living in the middle of Oregon wine country, I love coming across recipes that use wine and then starting a sometimes lively debate with my partner, Charles, about which of the many bottles of Oregon wine we have in our closet to sacrifice to the recipe.

Thankfully, with a few exceptions, the recipes usually don’t call for an entire bottle of wine…leaving us plenty left over to drink with dinner.

You don’t usually come across many dessert recipes that call for wine, however, but I remember the first time I had pears poached in a red wine sauce and thought it would be a perfect winter dessert.

Into the coat/wine closet I went and out I came with a bottle of Redhawk Winery’s Grateful Red, a blend of pinot noir from seven different vineyards. It’s a very fruity pinot, with cherry flavors and a spicy finish, so I thought it would be perfect for my adaptation of the very common recipe.

Pear poached in pinot noir

Note to self: This would be really dynamite to serve after Christmas dinner!

Pinot Noir Poached Pears

  1. 3 or 4 firm bosc pears
  2. 1 1/2 cup (360 ml.) pinot noir
  3. 1/2 cup (120 ml.) sugar
  4. 1/2 teaspoon (2.5 ml.) lemon juice
  5. 1 stick of cinnamon
  • In a small saucepan over medium heat, melt the sugar in the pinot noir and bring to a simmer. Add cinnamon stick and lemon juice.
  • Peel pears and add to the simmering wine, lower the flame and rotate the pears every 5 minutes or so to evenly poach and cover the pears with the wine. Poach for 20 minutes or until pears are soft when poked with a toothpick or fork.
  • Remove pears to a bowl and continue simmering the wine for another 20 minutes, reducing the liquid to a syrup-like consistency.
  • Place pears in a shallow plate or bowl and spoon the reduced wine sauce over them and serve.


— Vic

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Category: Desserts

About the Author (Author Profile)

Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.

Comments (1)

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  1. Charles says:

    Vic did serve this at our Christmas dinner and at least one other time after with grateful comments. The leftover wine sauce is delicious over vanilla ice cream.

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