I’m sharing my Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream because these Red Wine Poached Pears combine a glossy ruby sauce, fragrant spices, and a cloud of vanilla mascarpone that will have everyone talking.

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Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream is a sexy, holiday dessert that will have everyone talking! I make this when I want something that looks like a finale but is stupidly easy, and I never skip the Bosc pears because they hold their shape and look dramatic.

The pears bathe in deep wine until they glow, and those Red Wine Poached Pears sit proud under a cloud of whipped mascarpone cheese that tastes like vanilla and trouble. The glossy Red Wine Sauce stains the plate and starts conversations, you won’t believe how grown up and goofy this feels at the same time.

Ingredients

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Pears bring fiber and vitamin C, gentle natural sweetness and tender texture when poached
Red wine gives tannins, acidity, color and antioxidant notes, not for kids
Sugar adds pure sweetness and body but raises carbs and calories quickly
Vanilla bean or extract adds warm floral aroma, enhances perceived sweetness without sugar
Mascarpone plus cream make silky whipped richness, high in fat and calories
Cinnamon and star anise lend warm spice, subtle sweetness and aromatic depth
Toasted pistachios or walnuts add crunch, healthy fats and a salty contrast

Ingredient Quantities

4 to 6 medium firm pears (Bosc or Anjou)

1 bottle (750 ml) dry red wine (Merlot Pinot Noir or Cabernet)

3/4 cup granulated sugar

1/2 cup water

1 vanilla bean or 1 teaspoon pure vanilla extract

2 cinnamon sticks

1 to 2 whole star anise

4 whole cloves

1 strip orange peel (from 1 orange)

1 strip lemon peel (optional)

1 tablespoon unsalted butter

8 ounces mascarpone cheese

1 cup heavy whipping cream

2 to 3 tablespoons confectioners’ sugar (powdered sugar)

1 teaspoon pure vanilla extract

Pinch fine sea salt

2 tablespoons chopped toasted pistachios or walnuts (optional)

Fresh mint leaves for garnish (optional)

How to Make this

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1. Peel 4 to 6 medium firm pears leaving the stems on, trim a thin slice from the bottom so they stand upright, then set aside.

2. In a wide saucepan combine one bottle (750 ml) dry red wine, 3/4 cup granulated sugar, 1/2 cup water, 1 vanilla bean split and scraped (or 1 tsp vanilla extract), 2 cinnamon sticks, 1 to 2 whole star anise, 4 whole cloves, 1 strip orange peel and optional lemon peel; bring to a gentle simmer over medium heat so the sugar dissolves.

3. Taste the poaching liquid and add a pinch of fine sea salt if it needs depth; reduce heat to low so the liquid is barely simmering.

4. Add the pears to the pan standing upright, make sure they’re mostly submerged, cover with a circle of parchment paper or a small plate to keep them under the liquid, then poach gently until a paring knife slides in easily 15 to 30 minutes depending on ripeness, turn pears occasionally for even color.

5. Using tongs lift pears from the liquid onto a plate and let cool slightly while you finish the sauce; increase heat and boil the poaching liquid until it reduces to a syrupy glaze about 8 to 12 minutes.

6. Off heat whisk 1 tablespoon unsalted butter into the reduced syrup to give it shine and smoothness, then strain out the spices and citrus peels if you want a clean syrup.

7. Meanwhile make the vanilla mascarpone whipped cream: in a chilled bowl beat 8 ounces mascarpone with 1 cup heavy whipping cream, 2 to 3 tablespoons confectioners’ sugar, 1 teaspoon pure vanilla extract and a pinch of salt until soft to medium peaks form, taste and add a bit more sugar if you like it sweeter.

8. To serve rewarm poached pears briefly in the syrup or spoon warm syrup over cold pears, place a generous dollop of the vanilla mascarpone whipped cream alongside or on top of each pear.

9. Finish with 2 tablespoons chopped toasted pistachios or walnuts and fresh mint leaves if using, and serve on dessert plates with extra syrup for drizzling.

Equipment Needed

1. Paring knife for peeling and trimming the bottoms
2. Vegetable peeler
3. Wide, heavy-bottomed saucepan with lid
4. Small plate or circle of parchment to keep the pears submerged
5. Tongs for lifting the pears out of the syrup
6. Wooden spoon or silicone spatula for stirring
7. Fine-mesh sieve to strain the spices and peels
8. Chilled mixing bowl and whisk or electric hand mixer for the mascarpone cream
9. Measuring cups and spoons

FAQ

Q: Can I use other types of pears or different ripeness levels?
A: Yes. Bosc or Anjou are ideal but you can use Comice or Bartlett if they are still fairly firm. Riper pears cook faster so watch them, test with a paring knife at the stem end for slight resistance. Cooking time is usually about 15 to 30 minutes depending on ripeness.

Q: Can I skip the alcohol or use a different wine?
A: You can. A dry red gives the classic color and flavor but white wine will work for a lighter result. For no alcohol use unsweetened grape juice or non alcoholic red wine and add a little lemon juice to balance sweetness. If you use juice, cut back on the granulated sugar because juice is sweeter.

Q: How do I thicken the poaching liquid into a glossy syrup?
A: Remove the pears and simmer the liquid over medium high heat until reduced by about half or until it coats the back of a spoon. Strain out spices and peels, then swirl in a tablespoon of butter for shine. If you want faster thickening you can whisk in a small slurry of cornstarch and cold water but usually reduction tastes best.

Q: Can I make this ahead and how do I store leftovers?
A: Yes. Poached pears and their syrup keep well in an airtight container in the fridge up to three days. Store the mascarpone whipped cream separately and use it within one day. Rewarm pears gently in their syrup and rewhip the cream briefly if it loosens.

Q: What if I dont have mascarpone or heavy cream?
A: You can substitute full fat cream cheese softened and mixed with a bit of heavy cream to mimic mascarpone, or simply whip heavy cream with confectioners sugar and vanilla for a lighter topping. Texture and flavor change a bit but it still tastes great.

Q: Best ways to serve and garnish these pears?
A: Serve warm or at room temperature with a generous scoop of vanilla mascarpone whipped cream, a sprinkle of chopped toasted pistachios or walnuts, and a few fresh mint leaves. They also pair nicely with vanilla ice cream, shortbread or the same wine you poached them in.

Spiced Red Wine Poached Pears With Vanilla Mascarpone Whipped Cream Recipe Substitutions and Variations

Red wine: If you want non alcohol, swap with pomegranate or unsweetened cranberry juice 1 for 1 and add about 1 tablespoon apple cider or red wine vinegar per cup to mimic the wine’s tang. Or if you want deeper, sweeter notes use Port or a sweet red in the same amount.
Granulated sugar: Use 2/3 cup honey or maple syrup instead of 3/4 cup sugar, but cut the water by a tablespoon or two since those are liquid and sweeter; the poaching liquid will be a bit darker and more complex.
Mascarpone cheese: Substitute 8 ounces full fat cream cheese, softened, whisked with 2 to 3 tablespoons heavy cream until silky — very close in texture and flavor, just a touch tangier.
Heavy whipping cream: For dairy free use chilled full fat coconut cream 1 for 1 (scoop the solid part), or use chilled Greek yogurt whipped with a little honey for a tangier, lighter topping.

Pro Tips

– Pick the right wine and taste as you go. Use a fruity, low-tannin red (Merlot or Pinot work great), dont pick something super bitter or cheap, it will show. If the poaching liquid tastes flat add a little extra sugar or even a spoon of jam or honey to round it out, a tiny pinch of salt helps too.

– Watch the heat and the pears, dont let them boil. Keep the liquid barely simmering so the fruit cooks evenly and keeps its shape, and take them out when theyre just a bit tender because they keep softening as they cool. If you want even color use a round of parchment or a small plate to hold them under the liquid and turn them now and then.

– Make the syrup glossy and stable. Reduce slowly until it thickly coats a spoon before you finish it with a knob of cold butter for shine, then strain out the spices. If the glaze is too thin just simmer a bit longer, if it gets too thick when cold gently rewarm it or stir in a splash of wine or warm jam to loosen it.

– Treat the mascarpone with care and plan ahead. Chill your bowl and beaters, work the mascarpone gently with cold cream so it doesnt split, and add powdered sugar little by little until you like the sweetness. You can poach the pears a day ahead and keep them submerged in syrup in the fridge, the flavors actually get better overnight, just rewarm slowly before serving.

Spiced Red Wine Poached Pears With Vanilla Mascarpone Whipped Cream Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

672

kcal

Equipment: 1. Paring knife for peeling and trimming the bottoms
2. Vegetable peeler
3. Wide, heavy-bottomed saucepan with lid
4. Small plate or circle of parchment to keep the pears submerged
5. Tongs for lifting the pears out of the syrup
6. Wooden spoon or silicone spatula for stirring
7. Fine-mesh sieve to strain the spices and peels
8. Chilled mixing bowl and whisk or electric hand mixer for the mascarpone cream
9. Measuring cups and spoons

Ingredients

4 to 6 medium firm pears (Bosc or Anjou)
1 bottle (750 ml) dry red wine (Merlot Pinot Noir or Cabernet)
3/4 cup granulated sugar
1/2 cup water
1 vanilla bean or 1 teaspoon pure vanilla extract
2 cinnamon sticks
1 to 2 whole star anise
4 whole cloves
1 strip orange peel (from 1 orange)
1 strip lemon peel (optional)
1 tablespoon unsalted butter
8 ounces mascarpone cheese
1 cup heavy whipping cream
2 to 3 tablespoons confectioners' sugar (powdered sugar)
1 teaspoon pure vanilla extract
Pinch fine sea salt
2 tablespoons chopped toasted pistachios or walnuts (optional)
Fresh mint leaves for garnish (optional)

Directions

Peel 4 to 6 medium firm pears leaving the stems on, trim a thin slice from the bottom so they stand upright, then set aside.
In a wide saucepan combine one bottle (750 ml) dry red wine, 3/4 cup granulated sugar, 1/2 cup water, 1 vanilla bean split and scraped (or 1 tsp vanilla extract), 2 cinnamon sticks, 1 to 2 whole star anise, 4 whole cloves, 1 strip orange peel and optional lemon peel; bring to a gentle simmer over medium heat so the sugar dissolves.
Taste the poaching liquid and add a pinch of fine sea salt if it needs depth; reduce heat to low so the liquid is barely simmering.
Add the pears to the pan standing upright, make sure they're mostly submerged, cover with a circle of parchment paper or a small plate to keep them under the liquid, then poach gently until a paring knife slides in easily 15 to 30 minutes depending on ripeness, turn pears occasionally for even color.
Using tongs lift pears from the liquid onto a plate and let cool slightly while you finish the sauce; increase heat and boil the poaching liquid until it reduces to a syrupy glaze about 8 to 12 minutes.
Off heat whisk 1 tablespoon unsalted butter into the reduced syrup to give it shine and smoothness, then strain out the spices and citrus peels if you want a clean syrup.
Meanwhile make the vanilla mascarpone whipped cream: in a chilled bowl beat 8 ounces mascarpone with 1 cup heavy whipping cream, 2 to 3 tablespoons confectioners' sugar, 1 teaspoon pure vanilla extract and a pinch of salt until soft to medium peaks form, taste and add a bit more sugar if you like it sweeter.
To serve rewarm poached pears briefly in the syrup or spoon warm syrup over cold pears, place a generous dollop of the vanilla mascarpone whipped cream alongside or on top of each pear.
Finish with 2 tablespoons chopped toasted pistachios or walnuts and fresh mint leaves if using, and serve on dessert plates with extra syrup for drizzling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.