Romantic Poached Pears Grape (Print Version)

Tender pears simmered in spiced grape juice for an elegant, light dessert with warm seasonal flavors.

# What You'll Need:

→ Fruit

01 - 4 ripe but firm pears (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 or 1 teaspoon vanilla extract
08 - Zest of 1 orange in strips

→ Garnish

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

# Directions:

01 - Combine grape juice, sugar, cinnamon stick, star anise, cloves, vanilla bean or extract, and orange zest in a medium saucepan. Bring to gentle simmer over medium heat, stirring until sugar completely dissolves.
02 - Carefully add pear halves to poaching liquid, ensuring they are mostly submerged. Add a small amount of water if necessary to cover. Simmer gently for 20-25 minutes, turning pears occasionally, until tender but not falling apart.
03 - Lift pears from liquid using slotted spoon and transfer to a clean plate. Set aside while reducing syrup.
04 - Increase heat to medium-high and boil poaching liquid for 5-10 minutes, until slightly thickened and syrupy consistency is achieved.
05 - Strain syrup to discard spices and orange zest. Return pears to warm syrup or arrange on serving plates. Drizzle with warm syrup and garnish with fresh mint leaves. Add whipped cream or vanilla ice cream if desired.

# Expert Tips:

01 -
  • The grape juice creates a stunning ruby-red syrup that looks absolutely elegant on the plate
  • Its completely alcohol-free so everyone can enjoy this romantic dessert
  • The pears can be made ahead and actually taste better after soaking in that spiced syrup
02 -
  • Overripe pears will disintegrate in the poaching liquid, so choose fruit that gives slightly when pressed but still feels firm
  • The syrup thickens considerably as it cools, so don't reduce it too much or you'll end up with fruit glue
  • These pears actually improve after a day in the refrigerator, soaking up even more of that spiced grape flavor
03 -
  • A splash of brandy or orange liqueur added to the poaching liquid in the last five minutes adds incredible depth without being overpowering
  • Use a vegetable peeler to remove wide strips of orange zest instead of using a microplane, making removal effortless later

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