White Wine Poached Pears

White wine is already tasty, and when paired with pears (see what we did there?), a new favourite flavour is unlocked! The key? You! Bring this dessert to life, and make sure to share.

Prep Time
15 minutes
Cook Time
50 minutes
Three halves of white wine poached pears shown in a shallow dish, served with a dollop of whipped cream and sprinkled with cinnamon and pomegranate arils, and shown with a gold spoon.

Medium heavy-bottomed saucepan

Parchment paper

Liquid measuring cup

Scale OR dry measuring cup

Heatproof spatula

Vegetable peeler

Melon baller

Skewer OR sharp paring knife


Fine mesh sieve

Heatproof bowl OR container

4 to 8 servings
  • 1 bottle (750 ml) white wine (see Chef’s Tips)
  • ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
  • 5 pcs (10 g) lemon zest, wide strips
  • 2 inches (12 g) fresh ginger, cut into slices
  • 2 dried bay leaves
  • 1 vanilla bean, sliced lengthwise and seeds scraped (see Chef’s Tips)
  • 4 firm pears (Bosc, Bartlett, or Anjou)

Step 1

Using the medium, heavy-bottomed saucepan that will be used for poaching the pears as a guide, cut a round of parchment paper that will fit just inside the saucepan.

Step 2

In the medium saucepan, add white wine, the Redpath® Golden Yellow Sugar, strips of lemon zest, sliced ginger, bay leaves, and the split vanilla bean and the scraped seeds into the wine (see Chef’s Tips). Place over medium heat and slowly bring to a boil, stirring to dissolve the sugar.

Step 3

Meanwhile, peel and core the pears. Using a vegetable peeler, peel them using long, even, continuous strokes from the stem to the base, as this will affect how they look once poached. Carefully slice the pears in half. Leave the stems attached. Using a melon baller, scoop out the seeds.

Step 4

Once the sugar has dissolved and the mixture has come to a boil, reduce heat to medium-low. Add pears to the wine and place the round of parchment directly on top of the pears, gently pressing down. (Ensure pears are submerged in wine while simmering. Gently rolling pears over halfway through and spooning wine over the pears as they simmer may help, as will the parchment round on top of the pears.)

Step 5

Simmer pears for 20 to 25 minutes (see Chef’s Tips) or until a skewer inserted into pears meets little to no resistance. Take off the heat. Let pears cool in the white wine mixture, carefully rolling them over halfway through the cooling time; 30 minutes.

Step 6

Once cooled, carefully remove pears from the liquid, place them cut-side down into a dish, cover, and set aside in the fridge. Strain wine through a fine mesh sieve and pour wine back into the saucepan; discard solids.

Step 7

Place saucepan over medium-high heat. Bring to a boil. Reduce heat to medium and simmer wine until reduced by about half. Flavours will intensify, and the wine will slightly thicken; 20 minutes.

To serve:

Step 1

Remove the pears from the fridge. Place a pear onto a serving dish. Spoon the warm white wine reduction over the pears. Serve immediately.

A white wine poached pear cut in half in a shallow dish, served with a dollop of whipped cream and sprinkled with cinnamon and pomegranate arils, and shown with a gold spoon, a red dish of pomegranate arils, and a small pot of halved pears soaking with seasonings.