This low-effort, high-impact dessert leans into the beauty of B.C. Anjou pears which are still abundant and delicious through late fall and early winter. They are naturally sweet, and their juicy flesh and dense texture make them ideal for poaching, as they hold their shape while turning silky tender.
Gently poached in red wine or Earl Grey tea, the pears can be fully prepared days ahead, tucked into the fridge in their cooking liquid, and simply rewarmed or served chilled when you are ready to plate. They make a stress-free finish to a special holiday meal, or even just a simple way to upgrade a cozy, cold-weather family meal.
Servings: 4
Prep time: 10 minutes
Cook time: 30–40 minutes
Total time: 50 minutes
Ingredients
- 4 firm B.C. pears such as Anjou or Bosc (from Day’s Century Growers)
- 2 cups of B.C. red wine (like Poplar Grove’s The Legacy blend or see note below for non-alcoholic tea option*)
- 2 cups water (adjust if pears are not fully submerged)
- ½ cup sugar
- French Vanilla ice cream, for serving (like Island Farms)
- Optional aromatics: 1 cinnamon stick, 2–3 whole cloves, or a strip of orange peel
Preparation
- Prep the pears: Peel the pears, core and deseed them, keeping the stems on for presentation.
- Prepare the simmering liquid: In a medium saucepan, lay the pears on their sides. Add red wine, water, and sugar, and optional aromatics. Stir and bring the mixture to a gentle simmer.
- Cook the pears: Simmer gently uncovered over low heat for 25–30 minutes for hard pears, and 15-18 minutes for softer pears. Turn occasionally and simmer until the pears are tender but still hold their shape.
- Reduce the poaching liquid: Remove pears and set aside. Increase the heat under the poaching liquid and reduce it until slightly syrupy, about 10 more minutes.
- Plate: Serve the pears warm or chilled, with a side of ice cream and drizzled with the red wine syrup. I chose French Vanilla to balance the acidity and tannins in the red wine.
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Notes
- *If you prefer a non-alcoholic option, you can adjust the simmering liquid as follows: 4 cups water, 3 tsp black tea (like JustTea Lavender Earl Grey), ½ cup sugar. You won’t get a deep rich colour like wine, but if you keep them in the poaching liquid for a few hours after cooling, they’ll develop a beautiful flavour.
- Poached pears are a great make-ahead dessert, you can poach them and keep them in the fridge for 3-5 days. Reheat them in the poaching liquid in a saucepan over low heat if you are serving them warm. Alternatively, you can bring them up to room temperature and serve without heating.
Raj Thandhi
@pinkchai | pinkchailiving.com
Raj Thandhi is a beloved community-rooted chef, recipe developer, educator, and content creator whose work celebrates cultural recipes made with B.C. ingredients. Inspired by her grandparents’ agricultural roots and childhood summers spent in local berry fields, she brings a deep appreciation for seasonal, local food to everything she creates. Raj has built a vibrant online community of over 100,000 followers by simplifying traditional Punjabi recipes and making them accessible to home cooks. Her culinary expertise has been featured by CBC, The Globe and Mail, Vogue India, and more. As a Buy BC Chef Ambassador, Raj shares practical tips and easy recipes to inspire delicious meals using ingredients grown right here in B.C.
