Description
Tender pears gently poached in a rich spiced grape juice syrup until silky and deep ruby red, then served with creamy mascarpone and crunchy pistachios for an elegant yet comforting dessert.
Ingredients
Scale
- 4 medium Bosc or Anjou pears, peeled with stems intact
- 3 cups purple grape juice
- 1 cup water
- 1/2 cup granulated sugar
- 3 wide strips orange peel
- 1 large cinnamon stick
- 4 whole cloves
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup mascarpone cheese, for serving
- 2 tablespoons chopped pistachios, for garnish
Instructions
- Gather a large saucepan, peeler, knife, and slotted spoon.
- Add the grape juice, water, sugar, orange peel, cinnamon stick, cloves, vanilla extract, and lemon juice to the saucepan. Stir over medium heat until the sugar dissolves.
- Peel the pears carefully while leaving the stems attached. Trim the bottoms slightly if needed.
- Place the pears into the simmering liquid and spoon syrup over the tops.
- Reduce heat to low and simmer gently for 30 to 35 minutes, turning occasionally, until the pears are tender and deep ruby red.
- Remove the pears carefully and strain the liquid. Return the syrup to the saucepan and simmer for 10 minutes until slightly thickened and glossy.
- Serve the pears upright with syrup, mascarpone cheese, and chopped pistachios.
Notes
- Use firm ripe pears so they hold their shape during poaching.
- The pears taste even better after chilling overnight in the syrup.
- Do not boil aggressively or the pears may become mushy.
- Extra syrup can be drizzled over pancakes or ice cream.
Nutrition
- Serving Size: 1 pear with syrup and toppings
- Calories: 320
- Sugar: 38g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 18mg
Keywords: red wine poached pears, poached pear dessert, elegant pear dessert, spiced pears, grape juice poached pears, holiday dessert