This stunning poached pears recipe features pears cooked in spiced red wine, served up with pecan granola and homemade whipped cream.
For the poached pears
- 4 Bosc pears, ripe but firm
- 1-inch nub of ginger
- 1 ½ cups dry red wine (for example, Merlot)
- 1 small orange (juice and zest)
- 1 ½ cups water
- 4 cinnamon sticks
- 6 whole cloves
- ¼ cup sugar
For the pecan granola
- Peel the pears and cut them in half lengthwise. Remove the core, leaving the stem intact. Peel the ginger.
- In a large skillet, combine ginger, the red wine, juice and zest of 1 small orange, water, cinnamon sticks, whole cloves, and sugar. Heat and stir until sugar is dissolved, then add the pears. Simmer for 20 to 30 minutes until tender (depending on ripeness), occasionally turning to ensure a consistent color.
- When tender, remove the pears and continue to reduce the liquid to about ½ cup, then reserve the red wine reduction sauce. (Make ahead tip: make the pears up to this point and store them refrigerated for a few days. To reheat for serving, heat pears and sauce in a baking dish in the oven at 350°F until warm.)
- For the granola, melt the coconut oil in a skillet, then add the oats, crushed pecans, cinnamon, and kosher salt and toast for 4 minutes, stirring constantly. Add the brown sugar and cook until the sugar melts and the oats are golden brown, about 4 more minutes, watching carefully so that it doesn’t burn. Remove from the heat and store in an airtight container.
- Make the sweetened whipped cream, yogurt whipped cream, or vegan whipped cream.
- To serve, spread some granola on a plate, then top with a pear half and sweetened whipped cream, then drizzle with red wine reduction sauce.
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Poached pear recipe, Poached pears, Pear Dessert Recipe, Pear Desserts