Vanilla & red wine poached pears

  • 10 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print


Vanilla and red wine poached pears
  • 6 (1.4kg) firm pears, peeled, stem intact
  • 2 cup (500ml) dry red wine
  • 1 1/2 cup (375ml) water
  • 2 x 5cm pieces orange rind
  • 1/2 cup (125ml) orange juice
  • 1 cup (220g) caster sugar
  • 1 vanilla bean
  • 1 cinnamon stick


Vanilla and red wine poached pears
  • 1
    In a large saucepan, combine wine, water, rind, juice and sugar.
  • 2
    Halve bean lengthways, scrape seeds into pan; add bean and stick.
  • 3
    Lay pears down in pan. Cover surface with baking paper and a heatproof small plate to keep pears submerged. Bring to the boil. Reduce heat; simmer, covered, over medium-low heat for about 20 minutes, or until pears are tender. Transfer pears to a large deep bowl. Cover.
  • 4
    Meanwhile, simmer remaining syrup in pan over medium heat for about 10 minutes, or until syrupy.
  • 5
    Serve warm or cooled pears drizzled with reduced syrup.


We used packham pears in this recipe. Add a squeeze of lemon juice to the reduced syrup if it is too sweet.

More From Women's Weekly Food