Red Wine Poached Pears with Chocolate Filling

Rating: 4.86 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This red wine-poached pear with chocolate recipe is a perfect dessert option for the holidays, cold winter nights, or as a show-stopper to impress your friends. Just don't let them know how easy it is to make! Serve with a savory cream like mascarpone, crème fraiche, or Devonshire cream. Can be made ahead of time and refrigerated.

By MSTRECKE

Gallery

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

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

Directions

  • Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.

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  • Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan; bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.

  • Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.

  • Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.

Cook's Notes:

I recommend using Bosc or Anjou pears.

Use Zinfandel, Shiraz, or Merlot for the red wine.

Nutrition Facts

Per Serving:
400 calories; protein 3g 6% DV; carbohydrates 78.7g 25% DV; fat 4.8g 7% DV; cholesterol 0.5mg; sodium 182.7mg 7% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Willy TK
Rating: 5 stars
05/21/2014
Made this for Mother's Day and it was a hit! I used both Bosc and Anjou pears and found the Bosc to work better. I topped the pears with a tablespoon of mascarpone before drizzling the sauce over the dish. Next time I'll us a bit of corn starch after removing the pears for a thicker sauce but I wouldn't change anything else. The sauce that this makes is AMAZING and would stand on it's own as a topping for ice cream or cheesecake which could make for some interesting pairings. Read More
Helpful
(1)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Gplutt
Rating: 5 stars
02/18/2014
Very easy and supper yummy! I was able to poach 6 pears with the recipe above. I dug out extra pear flesh from the core area for extra chocolate filling. Read More
Helpful
(1)
Willy TK
Rating: 5 stars
05/21/2014
Made this for Mother's Day and it was a hit! I used both Bosc and Anjou pears and found the Bosc to work better. I topped the pears with a tablespoon of mascarpone before drizzling the sauce over the dish. Next time I'll us a bit of corn starch after removing the pears for a thicker sauce but I wouldn't change anything else. The sauce that this makes is AMAZING and would stand on it's own as a topping for ice cream or cheesecake which could make for some interesting pairings. Read More
Helpful
(1)
Jean Dowdle
Rating: 5 stars
12/15/2019
Yum! nice and easy! And did I mention YUM! Read More
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annainwonderland
Rating: 5 stars
11/27/2015
I made these for Thanksgiving. All that I did differently was I cooked them for a bit longer than the recipe calls for because my pears were still pretty firm. Once they softened up though and the wine sauce reduced it was pure love. I ended up cutting them in half and drizzling dark chocolate sauce on top. They were a hit! Read More
Asclepsia
Rating: 5 stars
11/22/2017
This was delicious! Even better the second day when flavors had time to marinate. I did not use the chocolate sauce; just served it warm with mascarpone cheese at room temperature. Read More
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