Poached pear is probably one of the easiest desserts I ever made. It takes absolutely no effort and I think it looks very attractive too.
I picked some brown pears, which I think are called Bosc Pears. These are my favorite – sweet and crunchy. They were not very firm but firm enough to use in this dessert. It took me about 30 minutes to poach these pears, but it might take longer time depending on the firmness of the pears.
Poached pear could either be served plain with some cream on the side or with some sauce of your choice. 
Wine poached Pear with Chocolate and Mint sauce
- Total Time: 45 minutes
- Yield: 3 1x
Description
A quick but gourmet like dessert that’s sure to impress.
Ingredients
- 3 ripe and firm pears (I used bosc pears)
- 1-1/2 cup (360 ml) red wine, something flavorful and not too strong
- 3/4 cup (180 ml) white sugar
- 2 tbsp (30 ml) fresh lemon juice
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 cinnamon stick
- 2 star anise
- 2 bay leaves
- For the sauce
- 6 to 7 fresh mint leaves
- 1 tbsp (15 ml) cocoa powder
- 2 tbsp (30 ml) water
- 1 tbsp (15 ml) butter
- 2 tbsp (30 ml) heavy cream
Instructions
- Peal the skins from the pear and try to retain the stem.
- Pour wine, lemon juice, vanilla extract along with sugar, bay leaves, star anise, cinnamon stick and cinnamon powder in a deep-bottom pan.
- Bring it to a boil.
- Then, drop the pears very carefully in the pan and bring the heat to medium low.
- Let it simmer for about 12-14 minutes.
- Toss the pear to the other side very gently and let it continue to simmer for another 10 minutes.
- Remove the pan from the heat and let it cool.
- Once it’s cooled, remove the pear using a slotted spoon and keep it on the serving plates.
- Turn the heat on and continue boiling the wine in the pan until it’s reduced to half .
- Mix cocoa powder with water and add it to the pan.
- Add butter and heavy cream and keep stirring for about 2 minutes.
- It will start looking smooth and silky. Add the mint leaves and continue boiling for 2 more minutes.
- Check for sugar and if it’s not sweet enough for you, add some more and the sauce is done.
- Discard the bay leaves, cinnamon stick, star anise and mint leaves.
- Pour the sauce on the pear and enjoy it with some whipped cream, creme fraiche or ice-cream.
Notes
- Note: You can poach pears in advance and let it refrigerate for a couple of days.
- You can either serve it cold or boil the sauce for 2 minutes and serve it warm.
- If you don’t like wine , you can use pomegranate juice or cranberry juice and that will give the gorgeous red color.
- If you however don’t care for color you can choose any citrus juice.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 pear
- Calories: 240
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- The Perfect Homemade Chocolate Ice Cream
Frequently Asked Questions
Why does the poaching time vary and how do I know when the pears are done?
The recipe poaches each side for 12–14 minutes then another 10 minutes, but the author notes it “might take longer time depending on the firmness of the pears.” The Bosc pears used were “not very firm but firm enough” — for firmer pears budget more time and check tenderness with a skewer.
Can I make these pears ahead of time?
Yes — the notes explicitly say you can poach the pears in advance and refrigerate for a couple of days. Either serve cold or boil the sauce for 2 minutes and serve warm.
What can I use instead of red wine?
The notes suggest pomegranate juice or cranberry juice to keep the gorgeous red color. If color doesn’t matter, any citrus juice will also work.
How is the chocolate-mint sauce built in this recipe?
After removing the pears, the wine is reduced by half in the same pan. Then 1 tbsp cocoa powder mixed with 2 tbsp water is added, followed by 1 tbsp butter and 2 tbsp heavy cream, stirred for about 2 minutes until smooth and silky. Fresh mint leaves are added and boiled 2 more minutes, then discarded before serving.
