Rating: 4.75 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a desert that should please any classy crowd with a simple budget. :)

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Recipe Summary test

prep:
15 mins
cook:
45 mins
additional:
4 hrs
total:
4 hrs 60 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.

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  • Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.

  • Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.

Nutrition Facts

359 calories; protein 1.1g; carbohydrates 71g; fat 0.4g; sodium 9.2mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 4 stars
09/22/2010
Very good. The flavor of the wine can really influence the outcome. I only used cinnamon and cloves. The wine never did become a syrup but I poured it over the chilled pears anyway. Then I froze some for later. If you prefer softer fruit simmer for an hour. Read More
(14)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/22/2010
Very good. The flavor of the wine can really influence the outcome. I only used cinnamon and cloves. The wine never did become a syrup but I poured it over the chilled pears anyway. Then I froze some for later. If you prefer softer fruit simmer for an hour. Read More
(14)
Rating: 4 stars
02/25/2012
This was good. I used a wine that was made by Hand Craft and it was a Petite Syrah. Very fruity wine. I had to boil the wine for a long time to get it to coast the back of a spoon. By the time it was done my stove was a mess. We enjoyed the recipe. Thanks so much for posting. Read More
(5)
Rating: 5 stars
08/03/2011
I have been looking for this recipe! About ten years ago I made a recipe similar to this and it turned out fantastic. serve the hot pears with the cold syrup and some vanilla ice cream. Awesome! Read More
(4)
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Rating: 5 stars
01/27/2014
This was incredible! I peeled and halved the pears and took out the stems and cores. Used a whole bottle of cheap red and skipped the peppercorns fennel and bay leaves. Used 1-1/4 cup of sugar because of the extra wine. Cooked them in the wine about 30 minutes turning a couple of times to get even color. Took about 30 minutes to reduce the syrup. Put them cold on a plate with the cold syrup and added a dollop of Creme Fraiche on each. Yum! Everyone raved about them. Read More
(1)
Rating: 5 stars
11/21/2013
super easy to make and very delicious. Love it! Read More
Rating: 5 stars
10/11/2016
I made this dessert for a dinner party and it got rave reviews. I omitted the optional elements and pretty much followed the recipe exactly - I didn't have actual cloves just the dried cloves and used a little over 1/4 of a teaspoon. I reduced the wine sauce and poured over the pears and added a dab of vanilla yogurt on the side. Delish! Read More
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Rating: 5 stars
12/17/2019
Easy to make and excellent taste! Read More