Poached Red Pear Zinfandel

Servings: 4


  • 4 large ripe red pears or other pear variety
  • 1 1/2 cup white zinfandel or rose wine
  • 1 vanilla bean, split lengthwise, or 1 tsp vanilla
  • 1/3 cup sugar
  • 4 tsp honey
  • 1 fresh mint leaves (optional)


Core pears from bottom, leaving stem intact. If desired,use a paring knife to peel a spiral channel from tip to bottom of fruit.

Slice the bottoms off pears to allow them to stand upright. Stand pears up in the bottom of a large saucepan; add wine and vanilla bean or liquid vanilla. Bring mixture just to boiling. Reduce heat and simmer pears, covered, for 10 to 15 minutes or until pears are just tender.

Using a slotted spoon, transfer pears to four dessert dishes. Add sugar to liquid in pan; bring to the boil. Reduce heat. Simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3-cup and is the consistency of a thin sauce.

Spoon sauce over pears. Drizzle honey on top. Serve warm or chilled. If desired, garnish sauce on each plate with fresh mint leaves

Values per serving:
Fiber: 5 g