Poached Pears Grape Juice (Printable Version)
Tender pears gently simmered in aromatic grape juice for a light, elegant dessert.
# What You Need:
→ Fruit
01 - 4 ripe but firm pears (such as Bosc or Anjou), peeled, halved, and cored
→ Poaching Liquid
02 - 3 cups red or white grape juice
03 - 1/4 cup granulated sugar (optional, adjust to taste)
04 - 1 cinnamon stick
05 - 2 strips lemon zest (from 1 lemon)
06 - 1 teaspoon vanilla extract
→ Garnish (optional)
07 - Fresh mint leaves
08 - Whipped cream or vanilla ice cream
# How To Make:
01 - Combine the grape juice, sugar, cinnamon stick, lemon zest, and vanilla extract in a large saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
02 - Add the pear halves to the simmering liquid. Reduce heat to low, cover, and poach for 20–25 minutes, turning occasionally, until the pears are tender but maintain their shape.
03 - Using a slotted spoon, carefully transfer the tender pears to a serving dish, leaving the poaching liquid in the saucepan.
04 - Increase the heat to medium-high and simmer the poaching liquid uncovered for 5–7 minutes, until slightly reduced and achieves a syrupy consistency.
05 - Pour the warm reduced syrup over the pears. Allow to cool to room temperature or refrigerate until chilled. Serve with a drizzle of grape syrup and garnish with fresh mint, whipped cream, or vanilla ice cream if desired.
# Expert Advice:
01 -
- The grape juice creates the most stunning color without any artificial ingredients
- Its incredibly forgiving, almost impossible to overcook the pears into mush
02 -
- The pears continue cooking as they cool in the syrup, so pull them when they still have a slight firmness
- A shallow pan works better than a tall pot, allowing the liquid to cover the pears more completely
03 -
- Add a whole star anise to the poaching liquid for subtle licorice notes
- The syrup freezes beautifully for up to 2 months if you have extra