Simple Red Wine Poached Pears with Honeyed Yoghurt

If you are looking for a great dessert recipe that doesn't go into the oven, this is it! This recipe for Red Wine Poached Pears with Honeyed Yoghurt is a classic French dessert that can be made on the stovetop.

This dessert recipe is perfect for Christmas. For an extra-special lunch, serve it alongside the Spiced Sugar Cookie Christmas Wreath.

Desserts that Don't Need an Oven

What reasons would there be for avoiding the oven? Well, it might be that you're new to dessert making or that like me, you need a few load-shedding-friendly recipes. Recipes that you know can't get ruined should the power unexpectantly disappear! And since poached pears can be served cold or warm these really are a perfect low-fuss dessert option.

This pear recipe is also great for people who like to plan ahead and make a dinner party dessert in advance. These poached pears can be made up to two days ahead and left to soak in the poaching syrup this is because they actually taste even better when left to soak up all the flavours of the poaching liquid!

Ingredients Needed

These ingredients are a little rarer than usual but should be in any baker's (or wine lover's) kitchen.

·     Pears

·     Brown sugar

·     Red wine

·     Ruby port

·     Cinnamon stick

·     Star anise

·     Green cardamon

·     Cloves

·     Orange peel

·     Greek yoghurt

·     Honey

Ripe pears - When it comes to choosing pears for poaching, it's best to choose firm pears that will hold their shape and texture after cooking. Anjou pears and beurre bosc pears are the best pears to use but in general, feel the pear and you will be able to tell if it will hold its shape.

Brown sugar - I love the caramel-like taste that brown sugar adds to bakes, so for this recipe, I used muscovado sugar. But you can use any brown sugar you have available.

Red wine & port - I like to use a combination of both red wine and ruby port when poaching pears. However, you can choose only to use red wine. Be sure to choose a quality drinking red wine as the flavour of the wine will vastly affect the taste of the poached pears. For this recipe, I chose to use a cabernet sauvignon but a shiraz or merlot will also work well.

Spices - Try and use all or at least a combination of the warm spices mentioned in this list, so if you are missing one of these spices you can still make this recipe. If you don't have this list of spices choose a vanilla bean instead, vanilla poached pears are just as delicious.

How to Poached Pears

Step 1

Start by preparing the pears for poaching, by washing and peeling the pears. You can choose to poach the pears whole or to halve and core the pears with a melon baller before poaching. I chose to keep the pears whole so the cooking time was around 40 to 45 minutes. Set the timer for 20 minutes for halved pears.

Step 2

Place the peeled pears, sugar, red wine, port, cinnamon, star anise, cardamom, cloves, and orange peel into a large saucepan set over medium-high heat. Bring the ingredients to a simmer, then reduce the heat and allow the pears to poach for about 40 to 45 minutes on medium heat.

Step 3

Use a paring knife to pierce one of the pears. The knife should glide easily into the flesh of the pears. Once ready, use a slotted spoon to remove the pears from the poaching liquid. Place them onto a serving dish.

Step 4

Increase the heat of the stovetop to medium-high heat and reduce the remaining poaching liquid until it is a thick syrup that is still pourable. Keep an eye on the liquid as it is possible to reduce the syrup too much.

Step 5

Once the syrup is ready pour the hot poaching liquid over the pears and allow the pears to soak in the liquid until serving.

How to Serve Poached Pears

To serve, whisk together the honey and the yoghurt using a fork. Prepare each serving plate with a dollop of yoghurt and one pear. Add the remaining cooled poaching liquid to a jug to use for serving at the table.

If you aren't a yoghurt fan, these pears can be served with whipped cream, a scoop of vanilla ice cream or custard. With these red wine-poached pears, a warm crème anglaise would be a treat!

Tips for Making Perfect Poached Pears

Use the below tips to help ensure you make the perfect poached pears.

Choose the correct type of pear, firm is best.

• Peel the pears carefully, ensuring you keep the stem intact.
• Be sure to watch the heat during poaching, you want the pears to cook gently. The liquid should be simmering rather than boiling.
• Judge the cooking time based on the size of your pears, but also on whether you chose to keep the pears whole or cut them in half.
• Watch the poaching liquid, it can easily go too far during the reduction. If you have taken the syrup too far but it hasn't burnt. Add a little water to the saucepan to loosen the liquid. If the syrup has burnt you will need to start again by adding all the ingredients, except the pears to a saucepan and allow the liquid to reduce slowly.

How to Store Poached Pears

If you are not intending to eat the pears the day they are made, store the poached pears in an airtight container in their poaching liquid in the fridge. The pears will keep in the fridge for three days. Choose to heat the pears or serve them cold, depending on your preference.

More Christmas Dessert Recipes

Looking for a few more load-shedding easy recipes to get you through stage 5? These are all great options that can be made with just a gas stovetop or fridge! Try this Peppermint and Caramel Trifle which only needs the fridge to help set the jelly, another delicious dessert to try is this recipe for Cinnamon Sugar Pancakes which can be made with just a gas stove.

What's your go-to oven-free dessert? I'd love to know in the comments below or get in touch on Instagram! Also, I would love to see your variation of this elegant dessert and know how much your dinner guests enjoyed them!

Happy Baking

With Love,

Kitty

📖 Recipe