White Wine Poached Pears

White wine poached pear covered with salted caramel sauce and flaky salt

A simple white wine poached pear is a delicious finally to any dinner. Served naked or with a generous pour of salted caramel sauce it is a delightful dessert!

5 from 1 vote

Print Pin Save

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: Servings

Calories: 527kcal

Author: Pat Nyswonger

Ingredients

4 medium pears
1 bottle 3 cups dry white wine
3 cups water
2 cups granulated sugar
¼ cup fresh lemon juice
½ lemon sliced
1 vanilla bean scraped
3 star anise pods
8 oz. Salted Caramel Sauce

Garnishes:

Salt Flakes
Fresh mint sprigs

Instructions

In a large, tall saucepan, combine the wine, water, sugar, lemon juice, lemon slices, vanilla bean, and star anise. Bring to a boil over medium-high heat.
Meanwhile, peel the pears, slice a thin sliver off the bottom of each pear. Do not remove the stems.
Place the pears, lying on their sides into the hot liquid and reduce the heat to a low simmer.
Poach the pears uncovered until they are barely tender but still firm, about 15-20 minutes, turning them every 5 minutes.
Remove the saucepan from the heat, transfer the pears to a bowl of ice water to stop their cooking.
When the pears are cool, pat them with a paper towel to remove moisture.
With a small appetizer spoon and a paring knife, cut and remove the core from the bottom of each pear.
Place the pears in a dish, drape the dish with plastic wrap, and chill until ready to serve.
Serve either naked or with salted caramel sauce and a sprinkle with flaky salt. Garnish each serving with a sprig of fresh mint.

Notes

A vegetable peeler works best for peeling the pears. Use it also on the bottom of the pear to level of the bottom which will enable the pear to sit upright.
After peeling the pear, use a clean scrubby to 'sand' the pear, removing the peeling marks.
To prevent the pears from discoloring after peeling, add them to a bowl of water with the juice of a lemon or a tablespoon of citric acid.
Choose a nice dry white wine such as a Chardonnay or Pinot Grigio or try champagne or semi-dry dessert wine.
Options for spices can include cinnamon sticks, whole cloves, cardamom seeds/pods, or allspice.
The pears have a tendency to float so turning them frequently will ensure they poach evenly.
Use a silicone spoon or spatula to turn the pears so the fruit is not marred.