Hibiscus and Red Wine Spiced Poached Pears Recipe

Why You’ll Love This Recipe

This recipe transforms simple pears into a luxurious, indulgent dessert with minimal effort. The combination of red wine and hibiscus flowers infuses the pears with a beautiful floral and fruity flavor, while the spices add warmth and depth. The poaching process not only softens the pears but also allows them to absorb the rich, aromatic liquids. It’s a perfect dessert for fall or winter, ideal for impressing guests at dinner parties, or simply treating yourself to something special.

Ingredients

4 ripe pears (Bartlett or Bosc work well)
2 cups red wine (choose a dry variety like Cabernet Sauvignon or Merlot)
1/2 cup hibiscus tea (prepared and cooled)
1/4 cup honey or sugar (adjust to taste)
2 cinnamon sticks
4-6 whole cloves
1 star anise
1 orange (zested and juiced)
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pears: Peel the pears, leaving the stems intact. Slice a small piece from the bottom of each pear so they can stand upright in the pan. Set them aside.
Make the Poaching Liquid: In a medium saucepan, combine the red wine, hibiscus tea, honey (or sugar), cinnamon sticks, cloves, star anise, orange zest, and orange juice. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves and the spices release their fragrance.
Poach the Pears: Carefully place the pears into the poaching liquid, making sure they are mostly submerged. Reduce the heat to low and cover the pan. Let the pears simmer gently for about 25-30 minutes, turning them occasionally, until they are tender and have absorbed the flavors of the liquid. The pears should be soft but still hold their shape.
Reduce the Syrup: Once the pears are tender, remove them from the pan and set them aside. Increase the heat to medium-high and simmer the poaching liquid for an additional 10-15 minutes, or until the liquid reduces by half and thickens into a syrupy consistency.
Serve: Place the poached pears on serving plates. Drizzle the reduced syrup over the top and garnish with a few extra whole spices, if desired. You can serve them warm or chilled.

Servings and Timing

This recipe serves 4 people.

Preparation time: 10 minutes
Poaching time: 25-30 minutes
Syrup reduction: 10-15 minutes
Total time: 45-55 minutes

Variations

Add a Splash of Liquor: For an extra kick, you can add a splash of brandy or rum to the poaching liquid.
Spiced Variations: Add other spices such as cardamom or a pinch of nutmeg for a different flavor profile.
Non-Alcoholic Version: If you prefer a non-alcoholic dessert, substitute the red wine with a combination of pomegranate juice and a bit of apple cider vinegar for acidity.
Different Fruits: While pears are the star here, you can try poaching apples or quinces in a similar poaching liquid for a variation on the recipe.

Storage/Reheating

Store leftover poached pears in the refrigerator, in an airtight container, for up to 3 days. The pears can be eaten chilled or gently reheated in the syrup over low heat before serving.

FAQs

Can I use a different type of wine?

Yes, you can use any dry red wine you prefer, such as Merlot, Cabernet Sauvignon, or Shiraz. The flavor of the wine will influence the overall taste of the dish.

Can I poach the pears in advance?

Yes, poached pears can be prepared a day in advance. In fact, they often taste even better after they’ve had time to absorb the flavors. Just store them in the poaching liquid in the refrigerator and reheat gently when ready to serve.

Can I use bottled hibiscus tea instead of making my own?

Yes, you can use bottled hibiscus tea if you have it on hand. Just make sure it’s unsweetened and use the recommended amount for this recipe.

What should I do if the syrup doesn’t thicken?

If the syrup doesn’t reduce as much as you’d like, you can continue to simmer it for a little longer. If it still doesn’t thicken, you can stir in a small amount of cornstarch slurry (1 teaspoon of cornstarch mixed with 1 tablespoon of water) to help it thicken.

Can I make this recipe without the spices?

The spices add depth and warmth to the dish, but you can skip them if you prefer a more delicate flavor. However, the orange zest and juice are still important for adding brightness.

Can I use a different sweetener besides honey?

Yes, you can substitute honey with sugar, maple syrup, or agave nectar to adjust the sweetness to your liking.

Can I make this recipe without alcohol?

Yes, you can substitute the red wine with a mixture of pomegranate juice and apple cider vinegar for a non-alcoholic version.

How do I know when the pears are done poaching?

The pears are done when they are tender enough to pierce with a fork, but they should still hold their shape. The skin may wrinkle slightly, but they should not break apart.

Can I serve these pears with ice cream or whipped cream?

Absolutely! These poached pears are wonderful served with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

How can I make the syrup thicker?

If you want a thicker syrup, you can continue simmering the poaching liquid to reduce it further or add a cornstarch slurry to thicken it quickly.

Conclusion

Hibiscus and Red Wine Spiced Poached Pears are an elegant, aromatic dessert that is both easy to prepare and full of complex flavors. The combination of red wine, hibiscus, and spices creates a rich poaching liquid that elevates the simple pear into a decadent treat. Perfect for special occasions or cozy dinners, this dessert is sure to impress with its vibrant colors and delightful taste. Plus, it’s versatile enough to be served warm or chilled, making it a year-round favorite!