Pears Poached in Red Wine and Cassis
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4 to 6
- 3cups not-too-robust red wine, such as a Beaujolais or a Côtes du Luberon
- ⅓cup mild honey, such as clover
- ¼cup crème de cassis liqueur
- 1vanilla bean, cut in half lengthwise
- 1cinnamon stick
- ½cup dark or golden raisins
- Juice of ½ lemon
- 4firm but ripe pears
- ¼cup lightly toasted slivered almonds
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
343 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 5 grams dietary fiber; 41 grams sugars; 2 grams protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine wine, honey, and crème de cassis in a medium saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean halves into wine and add pods.Add cinnamon stick and raisins and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Step 2
Meanwhile, fill a bowl with water and add lemon juice. Peel, quarter and core pears and drop into the acidulated water. (This prevents the pears from discoloring.)
- Step 3
Drain pears and add to simmering wine. Bring back to a simmer, cover and simmer 10 to 15 minutes more, until pears areslightly translucent. Turn off heat and remove cinnamon stick. Add almonds. Serve warm or chilled.
Private Notes
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Cooking Notes
rachel
Very good and easy to make. Threw in 4 cloves and used 1 tsp vanilla extract instead of vanilla bean. Didn’t have enough wine so halved the amounts for sauce and poached the same number of pears but in 2 batches. There was still plenty of sauce to serve over vanilla ice cream.
Georg'ann
I was out of creme de cassis liqueur, and so used what I had, which was Chambord. Before I served them, I took the pears and raisins out of the poaching liquid, and then cooked the liquid down for about 15 minutes. It became concentrated and slightly syrupy. I then served the syrup on the side. It was delicious!
rachel
Very good and easy to make. Threw in 4 cloves and used 1 tsp vanilla extract instead of vanilla bean. Didn’t have enough wine so halved the amounts for sauce and poached the same number of pears but in 2 batches. There was still plenty of sauce to serve over vanilla ice cream.
belato7
My daughter and I made this for Thanksgiving. Very easy. Used all the ingredients as listed but we doubled the pears because we felt there was too much wine sauce. Elegant, easy and delicious!
lucy
Good. Will make again. Didn’t have flaked almonds. Served it with ice-cream that melted into the syrup. Also didn’t have cassis, since Brexit has made life difficult. Used Grand Marnier.
PKLotus
Crazy easy and forgiving! I had to improvise bc of time and a limited pantry and still got raves. I read every poached pear recipe on NYT cooking. I had no vanilla bean - used vanilla extract, another recipe included clove (whole - had only ground) lemon rind, fortunately had cinnamon stick and TJs had wine. I tossed in a few shakes of Penzy’s baking spice and amazing! Had no liqueur and i’m sure would have been better with, but very good without.
Nancy
Why not use sugared cranberries and serve for Thanksgiving dessert?
Georg'ann
I was out of creme de cassis liqueur, and so used what I had, which was Chambord. Before I served them, I took the pears and raisins out of the poaching liquid, and then cooked the liquid down for about 15 minutes. It became concentrated and slightly syrupy. I then served the syrup on the side. It was delicious!
Gloryn
These are absolutely gorgeous and delish! Used cassis and Beaujolais-village nouveau
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