Romantic Poached Pears Grape Juice (Printable)

Pears simmered in spiced grape juice, finished with a syrupy glaze and fresh garnishes for a sweet treat.

# What goes in:

→ Fruit

01 - 4 ripe but firm pears (Bosc or Anjou), peeled, stems intact

→ Poaching Liquid

02 - 3 cups red or white grape juice
03 - 1/4 cup granulated sugar
04 - 1 cinnamon stick
05 - 4 whole cloves
06 - Zest of 1 lemon in strips
07 - 1 vanilla bean, split or 1 teaspoon vanilla extract

→ Garnish

08 - Fresh mint leaves
09 - Whipped cream or vanilla ice cream

# Directions:

01 - Peel the pears while keeping stems intact. Optionally core from the bottom using a melon baller for easier eating.
02 - In a medium saucepan, combine grape juice, sugar, cinnamon stick, cloves, lemon zest, and vanilla bean.
03 - Bring to a gentle simmer over medium heat, stirring until sugar completely dissolves.
04 - Add pears to the saucepan. Cover with parchment paper round or lid to keep pears submerged in liquid.
05 - Simmer gently for 25 to 30 minutes, turning pears occasionally, until tender but not mushy.
06 - Carefully remove pears with a slotted spoon and transfer to a serving dish.
07 - Increase heat to high and boil poaching liquid for 8 to 10 minutes until reduced to syrupy consistency. Remove spices and zest.
08 - Drizzle warm syrup over pears. Serve warm or chilled, garnished with mint, whipped cream, or ice cream if desired.

# Expert Advice:

01 -
  • The grape juice creates the most beautiful jewel toned syrup that looks stunning on the plate
  • They taste even more impressive than they look, with warm spices infusing every bite
  • You can make them ahead and serve them warm or chilled, perfect for dinner party stress
02 -
  • Overripe pears will fall apart in the poaching liquid, so buy them a few days ahead and let them ripen on your counter
  • The parchment paper trick really does make a difference in keeping the pears evenly colored
  • That syrup reduction step is non negotiable for that restaurant quality glossy finish
03 -
  • Add a splash of port or dessert wine to the poaching liquid for an adults only version that tastes incredibly sophisticated
  • The vanilla bean can be rinsed, dried, and buried in sugar to make your own vanilla sugar

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