European-inspired · Something sweet
Pears poached in red wine
Firm pears slowly take on the colour of the wine and the fragrance of cinnamon. The syrup is simple, while plain Greek yoghurt adds a fresh contrast. Choose similarly sized pears so they cook at the same rate.
Editorial review: 12 October 2026. Kitchen-testing status is stated in the recipe note.
From preparation to the plate
Method
- 01
Peel the pears, leaving the stalks attached. Cut a thin slice from the base if needed so they can stand upright. Use a narrow pan that holds them without too much empty space.
- 02
Add the wine, water, sugar, cinnamon and orange peel. Bring to a gentle simmer, then lower in the pears.
- 03
Poach over low heat for 20–30 minutes. Turn every few minutes if not fully submerged. They are ready when a small knife slides in easily but they still hold their shape.
- 04
Lift out the pears. Remove the cinnamon and orange peel from the syrup. Simmer the syrup uncovered for another 8–12 minutes until slightly thickened; it will thicken further as it cools.
- 05
Serve warm or cold with a little syrup and yoghurt if you like. Cooking does not guarantee that all alcohol is removed; this is not an alcohol-free dessert.
Oven temperatures refer to conventional heat without a fan. Timings are approximate; check texture and the stated food temperatures.
An original editorial version written for Tastivio. This recipe has not yet been confirmed by a practical test in our kitchen; timings are approximate.
Wine for this dish
What goes in the glass?
If serving wine, choose a sweet red dessert wine that is sweeter than the finished dish. A dry wine can taste sharp alongside the sweet syrup.
Alcohol-free
Water or black tea. Make a separate grape-juice version for guests avoiding alcohol.
How we choose pairings