Romantic Poached Pears Grape (Print Version)

Tender pears simmered in spiced grape juice for a light, elegant dessert experience.

# What You'll Need:

→ Fruit

01 - 4 ripe but firm pears (Bosc or Anjou), peeled, halved, and cored

→ Poaching Liquid

02 - 3 cups 100% red grape juice
03 - 1/4 cup granulated sugar
04 - 1 cinnamon stick
05 - 2 whole star anise
06 - 3 whole cloves
07 - 1/2 vanilla bean, split (or 1 teaspoon vanilla extract)
08 - Zest of 1 orange, cut in strips

→ Garnish

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

# How to Cook:

01 - Combine grape juice, sugar, cinnamon stick, star anise, cloves, vanilla bean, and orange zest in a medium saucepan. Bring to a gentle simmer over medium heat, stirring constantly until sugar completely dissolves.
02 - Carefully lower pear halves into the simmering liquid, ensuring they are mostly submerged. Add a small amount of water if needed to cover. Simmer gently for 20-25 minutes, turning pears occasionally, until tender but still holding their shape.
03 - Lift pears from the liquid using a slotted spoon and transfer to a plate. Increase heat to medium-high and boil the poaching liquid for 5-10 minutes until reduced and slightly syrupy.
04 - Discard spices and orange zest from the reduced syrup. Return pears to the warm syrup or arrange on serving plates and drizzle with syrup. Garnish with fresh mint and a dollop of whipped cream or scoop of ice cream if desired.

# Expert Advice:

01 -
  • The grape juice creates a stunning ruby color that looks like you spent hours on presentation
  • This dessert manages to feel fancy and luxurious while being completely alcohol free and naturally dairy free
02 -
  • Overripe pears will collapse during poaching, so choose ones that yield slightly to gentle pressure but still feel firm
  • The syrup thickens quickly at the end, so keep a close eye on it during those final minutes of reduction
03 -
  • Cut a thin slice off the bottom of each pear half so they sit flat on the plate without wobbling
  • Make these up to two days ahead and keep them in the syrup in the refrigerator, they actually taste better after soaking

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