Red Wine Poached Pears with Chocolate Filling

Red Wine Poached Pears with Chocolate Filling

MSTRECKE

"This red wine-poached pear with chocolate recipe is a perfect dessert option for the holidays, cold winter nights, or as a show-stopper to impress your friends. Just don't let them know how easy it is to make! Serve with a savory cream like mascarpone, crème fraiche, or Devonshire cream. Can be made ahead of time and refrigerated."
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Ingredients

40 m servings 400 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 78.7g
  • 25%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright.
  2. Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan; bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed.
  3. Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes.
  4. Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.

Footnotes

  • Cook's Notes:
  • I recommend using Bosc or Anjou pears.
  • Use Zinfandel, Shiraz, or Merlot for the red wine.

Reviews

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Made this for Mother's Day and it was a hit! I used both Bosc and Anjou pears and found the Bosc to work better. I topped the pears with a tablespoon of mascarpone before drizzling the sauce o...

Very easy and supper yummy! I was able to poach 6 pears with the recipe above. I dug out extra pear flesh from the core area for extra chocolate filling.

I made these for Thanksgiving. All that I did differently was I cooked them for a bit longer than the recipe calls for because my pears were still pretty firm. Once they softened up though and...

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