Today I’m sharing a delicious poached pears recipe that uses minimal ingredients and also uses up leftover wine. I don’t drink wine much (if ever) so it’s perfect if you’re a traveler have some leftover wine.
Poached pears is a simple recipe with pears, dates, ginger, cinnamon and white wine. I used an open bottle of chardonnay for the wine. You can use red wine if you wish. Red wine will add more color and a different flavor to the dessert.
If you want to make poached pears without alcohol, I recommend using apple juice. Since apple juice is sweeter than wine, you could reduce the dates in the recipe if using (apple) juice.
Talking about sweetness, I love to use dates in recipes when I can. Dates give a more complex, caramel flavor compared to granulated white sugar. Another benefit of using dates is making a saucy date compote in the process of cooking the pears. Two in one!
You’ll love this recipe because it’s an easy and simple way to have pears served warm or cold. Perfect for any time of the year! How easy and simple? I’m talking about 5 ingredients and one-pot easy. Easy-enough-to-make-at-an-AirBnb easy.
I love this recipe because it has no added sugar and it’s a no-bake recipe. PLUS, as a person who’s trying to be less wasteful, this is a perfect way to use up leftover wine that might be past its prime.
Poached Pears Recipe
Poached pears is one of the easiest and best desserts to make with leftover wine. I made this a no-sugar and diabetic-friendly recipe using cinnamon- and ginger-poached pears. The sugar free recipe is elevated with leftover sweet white wine and dates. And better yet… it’s vegan, healthy and gluten free, and naturally sweetened with dates.
Vegan, low fat. No refined sugar, no oil, no gluten, no soy, no nuts and no seeds. Salt free optional
Serves 4 to 6 people. You can scale it up without a problem.
- 4 to 6 pears
- 12-15 deglet noor dates, pitted (half that for medjool dates)
- 1 tablespoon sliced ginger (or 1 teaspoon fresh)
- 3 c leftover wine (I used white wine)
- Dash of cinnamon
- Pinch of salt (optional)
- With a small paring knife, core the pears. Then use a small paring knife or peeler to remove the skins from the pears.
- Add the ingredients into a small or medium saucepan, gently adding the pears last. Put the saucepan on medium high heat and bring to a poaching temperature. Watch the video if you don’t know what a poaching temperature is.
- Maintain the heat and poach gently for 10 minutes until tender. They should hold their shape but a knife should also slide easy in and out of the pear.
- Remove the pears from the liquid. Either set aside or refrigerate, depending on if you want to eat them warm or cold. Bring the remaining ingredients to a boil and reduce until the sauce is sweet, slightly thick and is 1/2 to 1/3 the volume.
- Enjoy the pairs with the date-ginger compote warm or cold. Amp it up with a dollop of (dairy-free) ice cream or yogurt.
Did you make this recipe? Or maybe you’re planning to? Comment below. I’d love to hear how it went for you.
When you take a bite of the poached pears, all the components work together. The flavors are similar because they were all cooked together. However, they’re different enough to complement each other.
There’s a little bit of an alcoholic flavor in the poached pear because we poached it in wine. Even so, it’s nice how when the poached pear combines with the dates it mellows out the slightly bitter alcoholic flavor. You can combine the different parts of this dish — the ginger with the pear, the date with the pear — so you can get different pairings and different flavors in your mouth.
There’s a gentle sweetness in the sauce. I like how it’s not overly sweet. The sweetness from the wine and the sweetness from the date is enough to counteract the acidity of the alcohol and spice from the ginger.
More recipes like this you may like:
|Creamy Banana Custard Pie, |
another dessert delicious cold
|Wanderer Pear Strudel, |
another deliciously spiced pear recipe