Poached Pears with Vanilla Ice Cream
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These red wine poached pears are an elegant yet easy dessert made with ripe pears simmered in red wine, warm spices, and sugar until tender and deeply flavorful. Served with vanilla ice cream, this poached pears recipe is perfect for dinner parties, holidays, or an impressive make-ahead dessert. For more cozy dessert recipes, try my orange olive oil cake or this classic carrot cake with cream cheese frosting for your next big event!
Why You’ll Love This Recipe
- Elegant but easy – These poached pears look impressive but require minimal hands-on cooking.
- Perfect for entertaining – The pears can be made ahead of time and served when ready.
- Rich fall and winter flavors – Red wine, cinnamon, and vanilla create a warm, cozy dessert.
Key Ingredients in This Recipe
- Pears – The best pears to use are Bosc, as they are tall pears with long tapering necks and brown skins resembling a russet potato. They have a firmer texture so after poaching they still hold their shape without turning to mush. They are available from late summer/ early fall through winter.
- Vanilla bean – In this recipe, a vanilla bean is added to the poaching liquid to infuse it with pure vanilla flavor. The vanilla bean is actually the pod from the plant. It can be swapped with 3 teaspoons of vanilla extract if needed.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Poach the pears at a gentle simmer instead of a boil so they cook evenly and keep their shape.
Swaps and Substitutions
- Pears: Use Bosc or Anjou pears since they hold their shape best while poaching.
- Red wine: Substitute port wine or a fruity non-alcoholic red wine alternative if preferred.
- Vanilla ice cream: Swap with mascarpone, whipped cream, or crème fraîche.
- Spices: Add star anise, cardamom pods, or orange peel for extra flavor.
- Sugar: Use brown sugar or honey instead of granulated sugar for a deeper sweetness.
How to Make Poached Pears (Step-by-Step)
- Peel and prep the pears. First, peel the pears, leaving the stems on. Next, core them from the bottom, using a melon baller or pairing knife.
- Make the poaching syrup. In a large saucepan (large enough to hold the pears) over medium heat, add the cinnamon, vanilla bean, granulated sugar and 1 quart of water and stir to combine. Heat, stirring until the sugar has dissolved.
- Poach the pears. Add the pears and cover with waxed paper to prevent the pears from discoloring. Bring the mixture to a simmer over medium-low heat. Cook, turning the pears occasionally, until they can be easily pierced with the tip of a pairing knife but are not mushy, about 20 minutes.
- Reduce the liquid. Remove the pears from the poaching liquid and add to a large bowl. Then raise the heat of the poaching liquid to high and bring the mixture to a boil until it has reduced to about 1 cup and is thick and syrupy, about 20 minutes.
- Serve. Discard the cinnamon and vanilla bean then pour the syrup over the pears. Serve pears with a side of vanilla ice cream.
How to Serve Poached Pears
- With ice cream: Serve warm pears with vanilla ice cream for the ultimate contrast of hot and cold.
- With whipped cream: Top with lightly sweetened whipped cream for a lighter finish.
- For entertaining: Serve each pear with extra poaching liquid spooned over the top for an elegant presentation.
- With cake: Pair with pound cake, olive oil cake, or shortbread cookies for a more substantial dessert.
How to Store Poached Pears
- Refrigerate leftovers: Store the pears in their poaching liquid in an airtight container in the refrigerator for up to 4 days.
- Reheat gently: Warm the pears over low heat on the stovetop before serving.
- Keep the liquid: Storing the pears in the poaching liquid helps prevent them from drying out.
- Freeze carefully: Freeze the pears and liquid in an airtight container for up to 2 months, though the texture may soften slightly after thawing.
FAQ – Frequently Asked Questions
Bosc and Anjou pears are best for poached pears because they stay firm and hold their shape while cooking.
Yes. These poached pears are a great make-ahead dessert because the flavor develops even more as the pears sit in the poaching liquid overnight.
A medium-bodied red wine like Merlot, Cabernet Sauvignon, or Pinot Noir works best for poached pears.
The pears are done when a knife slides easily into the center while the pears still hold their shape.
Yes. Poached pears can be served warm, room temperature, or chilled depending on your preference.
Other Recipes to Try
If you loved this elevated, make-ahead dessert, check out some of my other favorite seasonal recipes:
- French Potato Salad with Green Beans
- Mesclun Greens & Poached Chicken Salad
- Crostini with Ricotta, Figs & Balsamic
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Poached Pears with Vanilla Ice Cream
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Ingredients:
- 8 medium Bosc pears, peeled and cored from the bottom
- 1 cinnamon stick
- 1 vanilla bean, split lengthwise
- 1½ cups granulated sugar
- Vanilla ice cream, for serving
Instructions:
- Peel the pears, leaving the stems on. Core them from the bottom, using a melon baller or pairing knife.
- In a large saucepan (large enough to hold the pears) over medium heat, add the cinnamon, vanilla bean, granulated sugar and 1 quart of water and stir to combine. Heat, stirring until the sugar has dissolved.
- Add the pears and cover with waxed paper to prevent the pears from discoloring. Bring the mixture to a simmer over medium-low heat. Cook, turning the pears occasionally, until they can be easily pierced with the tip of a pairing knife but are not mushy, about 20 minutes.
- Remove the pears from the poaching liquid and add to a large bowl. Raise the heat of the poaching liquid to high and bring the mixture to a boil until it has reduced to about 1 cup and is thick and syrupy, about 20 minutes.
- Discard the cinnamon and vanilla bean then pour the syrup over the pears. Serve pears with a side of vanilla ice cream.
Notes:
Nutrition:
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