Poached Pears in Grape Juice (Print Page)

Tender pears simmered in aromatic grape juice yielding a light, elegant dessert.

# What You Need:

→ Fruit

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

→ Poaching Liquid

02 - 3 cups red or white grape juice
03 - 1/4 cup granulated sugar (optional, adjust to taste)
04 - 1 cinnamon stick
05 - 2 strips lemon zest from 1 lemon
06 - 1 teaspoon vanilla extract

→ Garnish (optional)

07 - Fresh mint leaves
08 - Whipped cream or vanilla ice cream

# Directions:

01 - In a large saucepan, combine the grape juice, sugar, cinnamon stick, lemon zest, and vanilla extract. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar completely dissolves.
02 - Add the prepared pear halves to the simmering liquid. Reduce heat to low, cover the saucepan, and poach for 20 to 25 minutes. Turn the pears occasionally during cooking to ensure even poaching. Cook until tender but still holding their shape.
03 - Using a slotted spoon, carefully transfer the tender pear halves to a serving dish, leaving the poaching liquid in the saucepan.
04 - Increase the heat to medium-high and simmer the poaching liquid uncovered for 5 to 7 minutes, or until the liquid has reduced slightly and achieved a syrupy consistency.
05 - Pour the warm reduced syrup over the poached pears. Allow to cool to room temperature or refrigerate until chilled. Serve with additional grape syrup drizzled over the top and garnish with fresh mint, whipped cream, or vanilla ice cream if desired.

# Expert Tips:

01 -
  • It transforms ordinary fruit into something that feels like a special occasion without any real effort
  • The grape juice creates this stunning jewel-toned syrup that makes the dish look impossibly elegant
02 -
  • Overripe pears will disintegrate during poaching, so choose fruit that yields slightly to pressure but still feels firm
  • The pears continue absorbing flavor as they sit in the syrup, making them even better the next day
03 -
  • Use a vegetable peeler instead of a zester for the lemon strips so theyre easy to remove before serving
  • The pears are done when a paring knife slides through them with zero resistance

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