Poached Pears with Spiced-Wine Syrup

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 3%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.9g
  • Carbohydrate: 66g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 18mg
  • Calcium: 50mg


  • 1 1/2 cups dry red wine
  • 1 cup water
  • 1/2 cup firmly packed dark brown sugar
  • 1 (3-inch) cinnamon stick
  • 10 black peppercorns
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 4 firm, ripe Bartlett or Bosc pears


  1. Combine first 8 ingredients in a 3-quart microwave-safe dish; microwave at HIGH 5 minutes or until mixture boils.
  2. Peel and core pears, leaving stems intact. Slice about 1/4 inch from base of each pear so it will sit flat. Add pears to poaching liquid; cover and microwave at HIGH 10 minutes, or until tender. Let cool in dish 5 minutes. Remove pears with a slotted spoon; set aside.
  3. Microwave liquid at HIGH 5 minutes or until reduced to 1 cup. Place each pear in a shallow bowl. Spoon 1/4 cup sauce over each pear.
  4. Note: Look for pears that have long stems for a dramatic presentation. To core a pear, hold it in your left hand. Using a melon baller, make three or four quick cuts into pear from the bottom. Leftover pears will keep in the refrigerator for up to 3 days.
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