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Red wine poached pears with chocolate filling recipe

Red wine poached pears with chocolate filling recipe

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  • Poached pears

Red wine-poached pears with a chocolate sauce filling are a lovely winter or Christmas dessert.

1 person made this

IngredientsServes: 6

  • 4 firm but ripe pears, peeled
  • 1 (350ml) bottle of red wine
  • 240ml water
  • 125g caster sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cinnamon
  • 1 star anise pod (optional)
  • 1 jar chocolate sauce

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Slice the bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
  2. Combine red wine, water, sugar, lemon juice, cinnamon and star anise in a large saucepan; bring to the boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
  3. Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 200ml, 5 to 10 more minutes.
  4. Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.

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Red Wine Poached Pears with Chocolate Filling

This red wine-poached pear with chocolate recipe is a perfect dessert option for the holidays, cold winter nights, or as a show-stopper to impress your friends. Just don’t let them know how easy it is to make! Serve with a savory cream like marscapone, crème fraiche, or Devonshire cream. Can be made ahead of time and refrigerated.

Original recipe makes 6 servings


4 pears, peeled, or more to taste
1 1/2 cups red wine
1 cup water
2/3 cup white sugar
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1 star anise pod
1 (11 ounce) jar chocolate sauce (such as Fran’s®)


  1. Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
  2. Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
  3. Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.
  4. Fill each pear’s core cavity with chocolate sauce. Pour wine sauce over each pear.


Calories: 400 kcal
Carbohydrates: 78.7 g
Cholesterol: mg
Fat: 4.8 g
Fiber: 6.2 g
Protein: 3 g
Sodium: 183 mg

Red Wine Poached Pears

If you love indulging in fresh, juicy pears or red wine, then you'll definitely be a fan of these Red Wine Poached Pears. The pairing of wine and pears creates a sweet fruit dessert recipe that has a lot of flavor depth and texture. Poaching the pears enhances their unique flavor and texture. The mascarpone filling balances the sweetness of the wine and pears while also adding a bit of creaminess to every bite. You'll never find another fancy dessert that's as easy to make as this one.

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Red Wine Poached Pears, 46p [A Year In 120 Recipes]

This recipe is so easy that it’s hardly a recipe at all. I use tinned pears, because they’re cheaper and easy to tuck away at the back of a store cupboard, and serve them in a bowl with ice cream and a little grated dark chocolate.

Pears Poached in Spiced Red Wine with Dark Chocolate recipe by Jack Monroe. Photo Copyright Susan Bell.

Serves 4, from 46p each (This post is not sponsored I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

Drain two-thirds of the juice from the pears and pour the remainder into a saucepan with the pear halves. Pour over the red wine, then add the sugar and cinnamon. Cover and poach for 15 minutes.

Remove the pears and set to one side. Bring the cooking liquid to the boil, uncovered, and boil vigorously until reduced by half.

Pop the pears into serving dishes, pour over the sauce, and grate the dark chocolate over the top.

Click here for my books!
All text copyright Jack Monroe.
This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.

White Chocolate Cheesecake with Red Wine Poached Pears

For the crust: Place a piece of parchment paper on a serving plate. Place a closed springform pan ring around it. Melt the butter in a saucepan over a low temperature. Place the shortbread in a freezer bag. Close tightly and crush finely with a rolling pin. Mix the biscuit crumbs with the cocoa powder and butter. If the mixture doesn't hold together add more butter. Press the crust onto the plate and the springform pan, forming an edge. Chill for at least 20 minutes.

For the filling: Melt the white chocolate in a bowl over a pot of simmering water. Once melted, mix in the yogurt and the quark. Soak the gelatin in cold water until soft, for about 10 minutes. Stir 2 tablespoons of the filling in the gelatin. Add the gelatin to the remaining filling. Whip the cream until stiff and fold into the filling. Spread the filling onto the crust and chill for at least 2 hours.

For the poached pears: Rinse the pears, peel, cut in half and remove the core. Bring the wine to a boil with the cloves, cinnamon sticks, orange peel, and sugar. Once the mixture boils, place the pear halves in. Cover and cook the pears until fork tender over low heat, for about 10 minutes. Remove the pears from the liquid and let cool.

Loosen the cake from the serving tray and remove the parchment paper. Carefully remove the springform pan. Cut the pears into slices.

To garnish: Decorate the cake with the pear slices and white chocolate curls. To serve, cut into pieces and serve chilled.

Poached Pears in a Chocolate Nutty Tart with Malbec Molasses

What could be more elegant during the holiday season than a chocolate, almond & pistachio tart filled with a creamy, dreamy mascarpone filling & then topped with Malbec poached pears & the most heavenly Malbec molasses?

I always come to this little space with the intentions of bringing you new and tasty creations regularly. But life continues to throw obstacles my way and these intentions get pushed to the wayside. I could apologize for this and promise that I will get better, but in the end I don’t want to force what was not meant to be. Instead, I will re-adjust my goals and try my best to bring you interesting recipes that are paired with entertaining stories and pretty photos. This may mean that you see a new post weekly, biweekly or monthly. . .but I can’t make any promises, and I refuse to compromise on the quality of this space for the sake of quantity. I hope you do understand.

As for this absence. . .well I was working on a cake for Breast Cancer Awareness month. This was going to be one of my more special cakes because I was making it in honor of our beloved little kitty we lost this March to a long and heroic battle with breast cancer.

Given the emotional relevance, the pressure to deliver a momentous cake was intense.

I had the design of this cake completely drawn out, incorporating some of her favorite flavors – chocolate & coffee. I know, it’s weird. And before you get ready to lecture me that this is not food fit for a kitty, know that we did not intentionally give her these things. We merely discovered by accident that she had a passion for them, and if we didn’t guard them with our lives, she would inhale them faster than you could blink an eye.

But, even though I had the design completely planned out, I just couldn’t seem to muster up the strength to bring it to life. It seemed that every time I made plans to start bringing this cake to reality, my heart would put an abrupt stop to it. The wounds from the loss of this little sweetie were still too raw and I found myself practicing avoidance so that I would not have to face the reality of her death.

It was also hard because this is the time of year that her health took a turn for the worse. Last November, when I was on a penguin research project in Patagonia, the cancer decided it was time to consume her little body with an even more fierce vengeance, transforming her once chubby frame into the slender body she had not seen since kitten hood . Of course, we had every hope that this was only a temporary setback and once her chemotherapy treatments were over, she would be back to her squishy, roly poly self. But such was not meant to be.

I finally managed to set my heartbreak aside. I mean, this was an important cake. It was not meant to be something that caused great anxiety, but rather was meant to celebrate her life and all the love that she provided to everyone she met. But, if you follow me on Instagram, you know that I had a couple of additional obstacles with this cake that led to further delays. Okay. . .I flat out broke a couple of the layers and had to remake them.

Given all these delays, I decided that it was probably best to save this cake for the anniversary of her death. So, I carefully wrapped the layers and tucked them away into the freezer. My plans now are to bring you this very special cake in March.

In the meantime, I made you this elegant chocolate, almond, pistachio tart stuffed with a creamy mascarpone filling which I then topped with Malbec Poached Pears and a lovely Malbec Molasses. The Malbec Molasses alone is so heavenly that I dare say you will be looking for excuses to drizzle it on just about anything and everything that comes your way. But that’s okay. It will do nothing but elevate your oatmeal, pancakes, yogurt, ice cream, holiday pork, apple pies, bubble baths. . .whatever you chose. Okay, maybe it is a bit too sticky for a bath, but you get the point.

I tend to like my tart crusts more on the nutty side so when I was dreaming up this Poached Pears Tart, I wanted to include two different kinds of nuts. Almonds are my all time favorite, so it was a no brainer to include them. I thought pistachios would also lend a unique and unexpected flavor, but you can use just about any nut that tickles your fancy. Whatever nut you chose for this Poached Pears Tart, the end result will be a delicate crust that is very cookie-like in taste and texture. And just between you and I. . . I could easily scarf down the crust sans pears.

But we can’t leave the crust naked, now can we? So, I added a cloud of mascarpone on this Poached Pears Tart. It really provides a nice light and creamy texture, making this Poached Pears tart all the more dreamy. And to brighten it up a tad, I added in a sprinkling of lemon zest.

As for the stars of the shows, well, this teensy weensy Bosc pears are poached in the most heavenly Malbec syrup ever to grace the planet. I used a fairly inexpensive, easily accessible Malbec wine (this is not a sponsored post, but I used this wine in case you want to duplicate this tart exactly), but really, you could use just about any dry red wine that you pleased. And to give it even more dimension, I infused the syrup with some vanilla, cinnamon, and orange zest.

And last, but certainly not least, once these poached pears were all dressed up in their rich and elegant red glory, I boiled the syrup down until it was transformed into the most divine molasses. I drizzled some on top of this tart, but fortunately I have enough left that I will continue to drizzle this little dose of heaven onto my oatmeal and yogurt long into the holidays.

I don’t know what is on your holiday baking list, but I strongly suggest that you make room for this beauty as it tastes as heavenly as it looks and will surely impress all your guests.

P.S. Awwww! Leaving so soon? Well, I’m going to miss you. But, if you must leave, I would love for you to take a few more seconds and join The Road to Honey family. All you need to do is enter your email address in the box in the upper right hand corner on this site. This will guarantee that you are one of the firsts to see any new posts from the Road to Honey. Oh. . .and you can rest assured I will never, ever share your e-mail with anyone else – pinky swear.

You can also get sneak peeks, and more behind the scenes action, by following me on Instagram , Facebook , Pinterest , Bloglovin’ or Snapchat (theroadtohoney).

Poached Pears Filled With Chocolate Hazelnut Ganache

Every year chocolate is celebrated on Valentine’s Day for its sensual romantic symbolism, its power as an aphrodisiac to awaken slumbering passions. Its bittersweet complexity is as sharp and rewarding as love itself. But if an edible substitute for love is what you’re after, there are other foods that fill the void more easily and with less attendant baggage than chocolate.

Still, it’s easy to see where chocolate gets its reputation. Caffeine and sugar make it a stimulant rivaled by few other foods. It melts yieldingly at body temperature. Historically it’s been used to treat everything from poor appetite to mental fatigue, and heroes of children’s literature have self-medicated with the stuff to great effect. Harry Potter eats chocolate to ward off the chill caused by soul-sucking Dementors. Charlie Bucket drinks a nourishing draught from a warm chocolate river in Willy Wonka’s chocolate factory.

Now it looks as if every fantasy of chocolate as a health food might be true. Marcel Desaulniers, known for gratuitously sexy, truly dark chocolate desserts with names like “Chocolate Bypass Cake,” refers in his latest book, “Death by Chocolate Cakes” (William Morrow, $35), to the heartening results of a Harvard study in which candy eaters lived an average of a year longer than non-candy eaters.

Even more promising was the news a few months ago that chocolate contains some of the same antioxidants responsible for giving red wine and green tea their heart-healthy reputation.

Maybe in the not-too-distant future we’ll be reading about the “Chocolate Paradox,” as scientists scramble to account for the fact that people who regularly consume chocolate (along with lots of butter, sugar, cream and eggs-hey, we can dream!) lead longer, happier lives.

Which means that now is the time to share a chocolate dessert with your valentine, before it loses its cachet and becomes as romantic as a bowl of oat bran.

There’s no better meeting place for forks and spoons than the cream-filled center of a chocolate baba-a tender, subtly chocolate brioche soaked with rum syrup-or some other decadent confection.

On second thought, as good as these are, you’d better plan on making two-sharing might be hazardous to your health.

Rosemary Red Wine Poached Pears

Rosemary Red Wine Poached Pears with Honey Mascarpone & Candied Walnuts</p> <p>Once upon a time, a long, long time ago, I worked for a company in California. Sometimes I would go out to California for work, and one night I went out for dinner at some funky California restaurant and I spotted a merlot poached pear on the menu. I was so intrigued by the idea, I had to try it, so I ordered a salad for dinner and this merlot soaked pear for dessert. I remember wondering if it would be classified as food or an adult beverage on my expense report, because the office manager wouldn’t allow adult beverages to be expensed.</p> <p>I don’t recall which side of the expense report this dessert fell on, but the memory of it stuck with me , and re-surfaced when I suddenly was blessed with some pears from my friend’s pear tree. I HAD to make some red wine poached pears. I opened a bottle of my dad’s Pinot Noir, picked a bit of rosemary, and carefully peeled my pears. I thought the dessert needed something creamy, and a little crunch as well, so I took some mascarpone and whipped it with rosemary and honey (and a bit of the red wine syrup), then added a couple candied walnuts on top of the cream. NOW it was perfect!</p> <p>I found myself drowning in pleasure, savoring every bite of what is probably the most decadently perfect adult dessert ever. Seriously, red wine, rosemary, sweet honey mascarpone, and a sweet crunchy walnut on top. The mix of textures, tastes, scents and colors is divine. It’s an elegant, light dessert that will make you and your guests feel special.</p> <p>I shared them with my yoga friends tonight and they loved them, so I’m posting this recipe right away for my yoga friends!</p>

The last cake is also a beauty. This Italian ricotta and pear cake has two outer layers of hazelnut dacquoise and the filling is made up of pieces of rum poached pear in a creamy, soft ricotta cheese filling. This is a special occasion cake Dear Reader!

So tell me Dear Reader, have you tried any of these pear recipes? Which one do you like the sound of?

How to make poach pears

OK so we know you’re wondering: how exactly does one go about poaching? Here are the major steps on how to poach pears:

  1. Peel the pears, cut them in half, and remove the cores. You can leave the stems on!
  2. Heat the red wine poaching liquid in a large skillet. To the red wine, add a piece of peeled, orange, water, cinnamon sticks, cloves, and sugar.
  3. Once the sugar is dissolved, add the pears and cook for 20 to 30 minutes, until tender, turning occasionally.
  4. Remove the pears and continue to cook until the liquid reduces into a thick sauce reserve it for serving.

And that’s it! You can make ahead the pears and store refrigerated for a few days. To reheat, place the pears and liquid in a baking dish and heat at 350 degrees until warmed through.

Watch the video: Τάρτα με αχλάδια σε κόκκινο κρασί. PaxxiΕ221 (August 2022).