Romantic Poached Pears Grape (Print Version)

Tender pears gently simmered in spiced grape juice for a light, elegant dessert.

# What You'll Need:

→ Fruit

01 - 4 ripe but firm pears, preferably Bosc or Anjou, peeled, halved and cored

→ Poaching Liquid

02 - 3 cups 100% red grape juice
03 - 1/4 cup granulated sugar
04 - 1 cinnamon stick
05 - 2 whole star anise
06 - 3 whole cloves
07 - 1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
08 - Zest of 1 orange, cut into strips

→ Garnish

09 - Fresh mint leaves
10 - Whipped cream or vanilla ice cream for serving

# Step-by-Step Guide:

01 - Combine grape juice, sugar, cinnamon stick, star anise, cloves, vanilla bean or extract, and orange zest strips in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally until sugar completely dissolves.
02 - Carefully lower pear halves into the simmering liquid, ensuring they are mostly submerged. Add a small amount of water if needed to cover. Maintain gentle simmer for 20 to 25 minutes, turning pears every few minutes, until tender when pierced with a knife but still holding their shape.
03 - Transfer cooked pears to a plate using a slotted spoon. Increase heat to medium-high and boil the poaching liquid for 5 to 10 minutes, stirring occasionally, until reduced by about one-third and slightly thickened to a syrup consistency.
04 - Strain the syrup to remove spices and orange zest. Return pears to the warm syrup to coat thoroughly, or arrange on serving plates and drizzle with syrup. Garnish with fresh mint leaves and accompany with whipped cream or vanilla ice cream if desired.

# Expert Suggestions:

01 -
  • The grape juice creates a stunning ruby red syrup that makes these pears look like they came from a fancy restaurant
  • This dessert can be made ahead and actually tastes better the next day, perfect for stressfree entertaining
02 -
  • Overripe pears will disintegrate in the poaching liquid, so choose fruit that gives slightly when pressed but still feels firm
  • The syrup thickens as it cools, so don't panic if it looks thin while still hot
03 -
  • Use a vegetable peeler to create wide strips of orange zest without any bitter white pith
  • Save any leftover syrup, it's incredible drizzled over vanilla ice cream or Greek yogurt

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